• In a medium-sized pot, bring the water to a boil (reserve 2 tbsps). Once boiling, reduce the heat to low and add the buckwheat. Cook for 15 to 20 minutes or until the water is absorbed.
• In a separate pan over medium heat, add the reserved water and the dates. Add the apples and butternut squash and cook for 15 minutes or until soft.
• Transfer the cooked buckwheat into bowls. Add the almond milk and top with the apples, butternut squash, pumpkin seeds and unsweetened shredded coconut. Enjoy!

Notes

• Flavor Options: Add cinnamon to apples and butternut squash as they cook.
• Additional Toppings: Top with berries or other nuts and seeds.
• Leftovers: Refrigerate in an airtight container for up to five days.