RECIPE : kasha (toasted buckwheat) porridge

hi my name is jenny and i'm a saltoholic.so this week i'm trying to make a change. i'm eating nothing salty for a week, followed by 2 weeks of as little salt as possible, to see if i can get rid of that salt tooth.this means getting imaginative, since i'm not really that into sweet things. so far it's actually been going great !a few months back someone on instagram (sorry can't remember who right now) recommended i'd try kasha porridge. kasha is roasted/toasted buckwheat, perfect for making a nicely textured porridge. i think this might become a new addiction !this recipe is an apple and prune porridge with cinnamon - perfect on cold swedish winter days. to go with the winter theme, top with frozen black currant (or any other berry) and shredded coconut for an icy contrast to the warm porridge. serious yum.kasha (toasted buckwheat) porridge:100 ml whole buckwheat200 ml water100 ml plant milk (i used oat, use whichever's your favourite)1 small red apple, diced2-3 prunes, choppeda dash of ground cinnamon50 ml frozen black currant (or any other berry)1/2 tbsp shredded coconutinstruction:- toast the buckwheat in a dry pan on medium heat for about 5 mins, stirring occasionally. the buckwheat should start to brown slightly (skip this step if you're using pre-toasted buckwheat)- boil water and pour over the buckwheat. pour through a sieve and rinse in cold water. this is to remove the fagopyrin, a toxin naturally occurring in buckwheat- pour the buckwheat back into the pan and add water, plant milk, prunes, apple and cinnamon. you can substitute the milk with water if you want to- let simmer for 10-15 mins, until buckwheat is softened but still a little bit chewy- serve with berries and shredded coconuti'll prob post more of my new sweet discoveries as the no-salt-weeks go by. wish me luck.oh and would love to get some sweet suggestions from you if you have any !love // jenny