Buckwheat Pumpkin Breakfast Pudding
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Buckwheat Pumpkin Breakfast Pudding calories by ingredient
Introduction
Plant Based recipe packed with 15 grams of fiber and 12.4 grams of protein per serving! Plant Based recipe packed with 15 grams of fiber and 12.4 grams of protein per serving!Number of Servings: 5
Ingredients
-
2 cups raw buckwheat groats (I use Bob's Red Mill Organic) NOT SAME AS TOASTED BUCKWHEAT OR KASHA
1 1/4 Silk Almond Unsweetened Milk (no carragenan)
3 Tbsp chia seeds
1 ripe (speckled) banana
2-3 pitted dated
1 15oz can of 100% pure Pumpkin
2 teaspoons vanilla
2 teaspoons cinnamon
1/2 teaspoon of nutmeg
raisins or walnuts to sprinkle on top (optional)
Tips
Refrigerate leftovers. Enjoy 5 days of buckwheat breakfast pudding.
Directions
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.
Member Ratings For This Recipe
-
1HAPPYSPIRIT
-
LAURALLANCE