1cupMilk or 1 can of coconut milk mixed with 1/3 cup waterWe use 3.8% goat milk
1/3cupKashathe largest sized roasted buckwheat
2tbspKrisda or sugar
2tbspButterCan substitute coconut oil
1Ripe pear or granny smith applepeeled, cored and chopped
In saucepan, bring milk and 1 cup water to boil. Stir in kasha and 1.5 tbsp of the sugar; return to boil. Reduce heat and simmer, uncovered and stirring often, until grains are tender and liquid is absorbed, 15 to 20 minutes.
Meanwhile, in skillet, melt butter over medium heat until foaming and nutty brown, about 2 minutes. If substituting coconut oil, heat it in the pan until melted and hot. Add pears – or apples, cinnamon and remaining sugar substitute; cook, stirring, until pears are softened but still retain shape, about 5 minutes. Stir into kasha.
Note: you can also add in some nuts, berries, raisins or cranberries etc. if you wish
Recipe Source: The Unknown Chef at Birdzofafeather.ca