1/4 cup Wolff’s kasha (pure roasted whole grain buckwheat)
1 cup almond milk
cinnamon
1 egg
1/4 cup walnuts pieces
2 strawberries (sliced)
Directions:
In a small pot, dump in the buckwheat and pour in the almond milk. Turn on heat to medium and you’ll watch it “puff” up. Add one egg and stir well. This will take about 8 minutes if you play with the heat level on your stove. Add generous cinnamon while it cooks.
Pour into bowl and add walnut and sliced strawberries on top and more cinnamon if you like.
Enjoy!