Buckwheat Breakfast Pudding

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READY IN: 15mins
SERVES: 5
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring milk to a boil in a 2 quart saucepan, stirring to prevent burning.
  • Gradually stir in salt and buckwheat (to prevent lumps).
  • Reduce heat to low, cover and simmer for 10 minutes. Keep an eye on it to make sure it doesn't boil over. You may need to tilt the lid a bit to release some steam.
  • While the buckwheat is cooking, beat the eggs and chop the walnuts.
  • After the buckwheat is cooked, remove it from the heat and stir in vanilla and xylitol (or other sweetener).
  • Gradually stir in the eggs, stirring quickly to prevent them from cooking on top of the buckwheat.
  • Gently stir in walnuts and blueberries (or other fruit).
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