Buckwheat Pumpkin Breakfast Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 cups raw buckwheat groats (I use Bob's Red Mill Organic) NOT SAME AS TOASTED BUCKWHEAT OR KASHA1 1/4 Silk Almond Unsweetened Milk (no carragenan)3 Tbsp chia seeds1 ripe (speckled) banana2-3 pitted dated1 15oz can of 100% pure Pumpkin2 teaspoons vanilla2 teaspoons cinnamon1/2 teaspoon of nutmegraisins or walnuts to sprinkle on top (optional)
Add groats to a large bowl with 4-5 cups of filtered water and soak overnight or at least 1 hour. Rinse well to remove the gelatinous coating. The 2 cups will expand to 4 cups. Reserve one cup to add back to the final pudding.
Add the rinsed groats, minus the one cup reserve, and all other ingredients to blender. I use Blendtec. This is very thick so you will need a food processor or heavy duty blender.
Taste and add stevia if you want a sweeter taste.
Serving Size: 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user LUCYSMOM09.
Add the rinsed groats, minus the one cup reserve, and all other ingredients to blender. I use Blendtec. This is very thick so you will need a food processor or heavy duty blender.
Taste and add stevia if you want a sweeter taste.
Serving Size: 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user LUCYSMOM09.
Nutritional Info Amount Per Serving
- Calories: 335.8
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 45.1 mg
- Total Carbs: 69.4 g
- Dietary Fiber: 15.1 g
- Protein: 12.3 g
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