You can flavor them with anything you want or with whatever you have in your fridge. I also love the fact that you can serve them warm or cold. Simply make a batch on the weekend and enjoy it throughout the week. This Almond-Kasha Porridge is no different. I made it with kasha, which is made by slowly roasting buckwheat groats. Despite the name, it is not related to wheat and often used a gluten-free alternative to wheat. It is a great source of protein and rich in iron, magnesium, copper, and zink. Additionally, since it is rich in fiber content it keeps the digestive system healthy while slowing down the rate of glucose absorption making it a great option for those with diabetes. You can certainly cook kasha with water, but since I wanted a creamy porridge I used a combination of water and unsweetened almond milk. To flavor it, I used some fresh ginger and chopped pineapples (a little bit of kiwi for color) that are currently in abundance in our island supermarkets. I also sprinkled it with chia seeds and sliced almonds. But to be honest, you can use whatever fruit and seeds you have in your fridge. This recipe serves four people. Since we are just two people in our household, my husband and I enjoyed it for a couple of mornings as it was just as good when served cold. In terms of sugar, I only drizzled it with just a little bit of honey. Though I have to say, despite the fact that it is not as healthy, a tablespoon of brown sugar mixed with ginger and pineapple takes this porridge to another level. This Almond Buckwheat recipe is a great breakfast to try especially if you are a fan of other grab-and-go breakfast recipes like Basic Chia Seed Pudding or Yogurt Parfait.
