Almond Kasha Porridge with Ginger and Pineapple

Ingredients

• 1 1/4 cup 7 oz. Kasha (Toasted Buckwheat Groats), rinsed
• 1 cup filtered water
• 1 1/2 cup unsweetened almond milk
• pinch of salt
• 1 1/2 + 1/2 cups pineapple (divided chopped into small cubes)
• 1 1/2 tablespoon 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 or more honey (optional)*

Instructions

1. 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. 2

   Allow it to cool for 5 minutes. Gently stir in the 1 1/2 cup pineapple, ginger, and coconut.

3. 3

   Divide it in 4 breakfast bowls. Top each bowl off with the rest of the cubed pineapples, kiwi (for color –if using), hemp seeds, chia seeds, and sliced almonds.

4. 4

   Give it a taste, and if you think it needs to be sweetened drizzle some honey on top.

5. 5

   Serve.