Almond Kasha Porridge With Ginger and Pineapple

In this recipe kasha, also known as toasted buckwheat groats, makes for a hearty breakfast cereal. When cooked, groats take on a texture not unlike oatmeal. Using almond milk makes it creamy and treat-like while fresh ginger and pineapple provide a contrast of spicy and sweet flavors. This breakfast dish can be topped with hemp and chia seeds, or more fresh fruit for extra sweetness.

ALMOND KASHA PORRIDGE WITH GINGER AND PINEAPPLE [VEGAN]

INGREDIENTS

• 1 1/4 cups toasted buckwheat groats
• 1 cup filtered water
• 1 1/2 cups unsweetened almond milk
• A pinch of salt
• 2 cups pineapple, divided chopped into small cubes
• 1 1/2 tablespoon fresh ginger
• 2 tablespoons unsweetened shredded coconut
• 1 kiwi, chopped into small cubes (optional)
• 2 tablespoons sliced almonds, lightly toasted
• 2 tablespoons hemp seeds (optional)
• 1 teaspoon chia seeds (optional)
• 2 tablespoons agave nectar or maple syrup

PREPARATION

1. Place kasha, water, almond milk, and salt into a saucepan. Bring it to a boil, and then lower the heat. Let it simmer for 15 minutes, stirring occasionally. At the end kasha should be soft, but not mushy.
2. Allow it to cool for 5 minutes. Gently stir in the 1 and 1/2 cup pineapple, ginger, and coconut.
3. Divide it into 4 breakfast bowls. Top them off with the rest of the cubed pineapples, kiwi (if using), hemp seeds, chia seeds, and sliced almonds.
4. Give it a taste, and if you think it needs to be sweetened drizzle some agave nectar or maple syrup on top.

http://www.onegreenplanet.org/vegan-recipe/almond-kasha-porridge-with-ginger-and-pineapple/