The box of gluten -
free kasha sat lonely and forgotten in my pantry until this one fateful evening of no grocery shopping.
Not exact matches
You will have extra
kasha, so feel
free to halve the recipe if you don't want leftovers.
I'm loving my buckwheat lately, and thought I'd try my hand at a gluten -
free vegan mushroom gravy to go with it, after I was inspired by a suggestion of
kasha & mushroom gravy in the amazing vegan cookbook, Veganomicon.
This past June I went through a brief gluten -
free phase, and my mom, perpetually confused by me yet always supportive, bought me a box of
kasha so I'd have a new gluten -
free grain to try.
Before you jump to the conclusion that buckwheat groats belong in an actual garbage can, not included in a garbage can meal, let's take a judgement -
free moment to learn about
kasha.
Do you think that
kasha could be substituted for the farro for a gluten -
free version?
2 1/2 cups rolled oats (certified gluten
free) 1/3 cup toasted
kasha (buckwheat) 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1/4 cup unsweetened shredded organic coconut 1 - 2 tbsp cinnamon 1/2 tsp nutmeg 2 tbsp organic coconut oil 1/2 -1 cup maple syrup 1/4 cup raisins 1/4 cup goji berries
Naturally gluten -
free buckwheat groats become
kasha dumplings browned in butter or boiled, then served with a honey - sweetened peach coulis and strawberry sauce for an easy breakfast for school mornings.