Strawberry Cream Kasha Breakfast Bowl
Author: 
Recipe type: Vegan, Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
 
A perfectly pink breakfast! Note: This breakfast can be made ‘manly’ by adding a bunch of non-pink toppings.
Ingredients
Kasha (roasted buckwheat)
  • 1½ cup water
  • ½ cup coconut milk
  • ½ cup Bob’s Red Mill Organic Kasha [roasted buckwheat kernels], alternatively you could use whole buckwheat, rice, or millet
Strawberry cream sauce
  • ¾ cup coconut milk
  • ½ cup fruit juice sweetened strawberry jam, pureed strawberries would work too!
  • 2 tablespoon ground chia seeds
  • ½ teaspoon vanilla
Instructions
  1. Bring water and ½ cup of coconut milk to a boil in a medium size saucepan
  2. Once boiled, add kasha and cook for 8-10 minutes stirring occasionally. If there is liquid leftover, strain before putting it back in the pot
  3. Meanwhile, in a blender, combine ¾ cup coconut milk, strawberry jam, chia seeds, and vanilla
  4. Blend until pureed completely
  5. Combine strawberry cream sauce with cooked kasha
  6. Serve and enjoy!
Notes
The toppings we used: raspberries, pumpkin seeds, and bananas | shredded unsweetened coconut, almond butter, bananas, and cocao nibs
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/01/strawberry-cream-kasha/