Apple Kasha Breakfast with a Kick
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Prep Time Cooking Time Servings
2 people
  • 1 cup Kasha, roasted buckwheat
  • 1 tsp. Allspice
  • 1 Onion, sliced into rings
  • 1/2 cup Raisins, separated
  • 2 Apples, medium, chopped
  • 1 cup Apple Juice
  • 1 Green Pepper, chopped
  • 3/4 cup Water, filtered
  • 1/2 cup Walnuts, chopped
  • 1 Tbs. Sesame or Olive oil
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Black Pepper
  • 1 tsp. Paprika

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1) If using raw buckwheat groats, lightly toast them in a frying pan over medium heat for 4-5 minutes, until they are evenly browned and toasty smelling. Set aside these toasted groats for use in recipe; or start with already toasted kasha.

2) Heat the oil in same frying pan, add onion rings and sauté for 3-4 minutes to soften them.

3) Add the chopped apple and green pepper, continuing to sauté for another 6-7 minutes over medium high heat, until apples are softened. Stir in the kasha and raisins, stirring for one minute.

4) Mix together the apple juice, water, paprika, allspice, sea salt, and black pepper, then pour into frying pan. Allow this mixture to come to a boil, stir well, reduce heat to low, and cover pan with lid. Let cook over low heat for 15 minute

5) Fluff with fork, transfer to serving bowls, and sprinkle with walnuts. This recipe makes a nourishing hot breakfast for cold mornings. Serve hot, with a little rice or soy milk if desired.


Variations: Try a substitution of one cup of chopped celery in place of the green pepper. Another possibility is to use 5-6 pitted chopped dates in place of the raisins. Note: Kasha can be an ‘acquired’ taste; try it this way and you may learn to love it!

Suitable for these diets:

Vegetarian Gluten Free Vegan

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