Buckwheat Breakfast Pudding Recipes

BUCKWHEAT BREAKFAST PUDDING

Buckwheat Breakfast Pudding image

From http://wizzley.com/recipe-for-buckwheat-blueberry-breakfast-pudding/. Reposting here for nutritional information and easier instructions layout.

Provided by insulin resistant c

Categories Breakfast

Time 15m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 8

Ingredients

1 cup buckwheat groats
3 cups plain unsweetened rice milk or 3 cups other non-dairy milk substitute
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla
1 1/2 cups blueberries
1 cup walnuts
1 tablespoon Xylitol sweetener

Steps:

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).

Nutrition Facts : Calories 254.6, Fat 18.5, SaturatedFat 2.4, Cholesterol 111.6, Sodium 161.2, Carbohydrate 16.7, Fiber 3.5, Sugar 5.5, Protein 8.8

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