Dry roast the buckwheat in a large frying pan with the sea salt until golden and fragrant. Transfer to a pan with the boiling water and milk on the stove and return to the boil - cover and reduce the heat to simmer for approx 30 minutes until the grain is soft.
While the buckwheat is cooking. Core and slice the apples leaving the skin on. Add the cinnamon and water to a separate small saucepan, cover the pan, and place it over a medium heat with a cover to cook for approx 10 minutes until the apple is soft.
Serve the buckwheat hot with a drizzle of maple syrup, stewed apple, chopped prunes and slivered almonds.
Note: Buckwheat and almond kasha is further improved nutritionally AND in taste with a tablespoon of flax seed oil. It's an excellent plant source of Omega 3 essential fatty acids.