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Prep 15 mins
Cook 35 mins
A heritage recipe found online from The Inn on the Common Country Inn in Craftsbury Common, Vermont. A wonderful way to start your morning - creamy, fruity, and healthy, and an especially warm treat on a cold morning. The dried cranberries particularly lend a distinctive zing.
- 9 cups milk
- 1 1⁄2 cups dried kasha (buckwheat groats)
- 1⁄4 cup dark brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1 1⁄2 teaspoons nutmeg
- 1⁄2 teaspoon kosher salt
- 6 tablespoons melted butter
- 3 granny smith apples, peeled, seeded, and chopped
- 1⁄2 cup golden raisin
- 1⁄2 cup dark raisin
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup dried cranberries
- 6 eggs, beaten
- In large saucepan, combine milk, buckwheat groats, brown sugar, cinnamon, ginger, nutmeg, and kosher salt.
- Bring to boil and cook for 1 minute.
- Add butter and fruit.
- Gradually blend in the beaten eggs taking care not to'cook' eggs.
- Ladle into greased individual baking dishes or custard cups.
- Place in a water bath (can use deep baking pan filled with 2-3" hot water).
- Bake at 325F for 30-40 minutes until set or when a knife inserted near the edge of the cup comes out clean.
What a delicious way to have kasha!! I used rice milk and rice syrup, some blueberries instead of the apple and dried papaya instead of the raisins and it turned out delicious. I'll definitely make this again and again! Thanks for sharing!! Made for Healthy Choices ABC.