Buckwheat Breakfast Pudding Food

BUCKWHEAT BREAKFAST PUDDING

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).

KASHA BREAKFAST PUDDING

Steps:

• 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.