Buckwheat Breakfast Pudding

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

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

Recipe

• 1 bring milk to a boil in a 2 quart saucepan, stirring to prevent burning.
• 2 gradually stir in salt and buckwheat (to prevent lumps).
• 3 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.
• 4 while the buckwheat is cooking, beat the eggs and chop the walnuts.
• 5 after the buckwheat is cooked, remove it from the heat and stir in vanilla and xylitol (or other sweetener).
• 6 gradually stir in the eggs, stirring quickly to prevent them from cooking on top of the buckwheat.
• 7 gently stir in walnuts and blueberries (or other fruit).