Buckwheat Breakfast Pudding Recipes

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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

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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