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Hazelnut Blueberry Kasha with Cream

Shaina Olmanson
  • 14 minutes
  • Serves 2

INGREDIENTS

1/4 cup

Blueberries, dried wild

1 cup

Buckwheat groats

1/4 tsp

Salt

1/2 tsp

Vanilla

1 tbsp

Butter or coconut oil

1/4 cup

Hazelnuts, toasted

1 tbsp

Cream

2 cups

Water