Kasha with Rhubarb, Pear and Peanut Butter

© Recipe from Bowls of Goodness by Nina Olsson
Kyle Books, Octopus Publishing Group, Hachette

Kasha – buckwheat porridge, is made by toasting the buckwheat before simmering, which intensifies its nutty flavour. The delicious rhubarb and pear compote adds tangy sweetness and the spoonful of peanut butter a creamy, savoury finish.

Serves 4

For the rhubarb compote, add the ingredients to a small pan and bring to the boil, let it simmer for 5 minutes and remove from heat. Set aside to cool.

For the porridge, heat a small saucepan and melt the coconut oil. Add the buckwheat and stir until golden. Add the milk and a pinch of salt. Let it slowly simmer for 15 minutes or until the milk is absorbed. Remove from the heat and add the maple syrup and vanilla extract, stir and mix with the porridge. Serve with a splash of cold milk, rhubarb compote and a spoonful of peanut butter.

Rhubarb and Pear compote

250g rhubarb, trimmed and chopped
2 pears, halved, peeled and cored juice of 1 orange
1 teaspoon freshly grated ginger
4 tablespoons coconut sugar or brown sugar

Porridge
1 teaspoon coconut oil
150g buckwheat, soaked overnight and drained
300ml almond milk
2 tablespoons maple or agave syrup
a few drops of vanilla extract
salt

to serve
almond milk or milk of your choice
1 tablespoon peanut butter

Vegan and gluten-free notes

VE ✓ 
GF ✓