Prep and cook time: 10 minutes Serves 1
1 cup cooked kasha (buckwheat)
2 tablespoons almond or cashew butter
2 tablespoons water (use more if needed)
1 teaspoon Ceylon cinnamon
1 teaspoon alcohol-free vanilla extract
Place kasha in a steamer over boiling water. Steam until warm. In a separate bowl, use a fork to blend nut butter with 2 tablespoons of water until creamy like a sauce. If needed, add a bit more water. Mixture should not be too runny. Pour nut butter sauce over kasha and mix well. Sprinkle with cinnamon and vanilla and drizzle with maple syrup.