Blueberry Buckwheat Breakfast Pudding

7 480 264
Ingredients Minutes Calories
Prep Cook Servings
8 h 0 min 4
Blueberry Buckwheat Breakfast Pudding
Health Rating

Ingredients


1 cup Buckwheat groats, dry (soaked overnight)
2 cup Blueberries
2 tbsp Maple syrup, pure
1/2 cup Almond milk, unsweetened (or water)
1 medium Banana
1/2 whole lemon(s) Lemon juice
1 tsp Vanilla extract, pure

Instructions


1. Cover buckwheat with water in a bowl. Let sit overnight. The next morning, drain and rinse very well.

2. Using a blender or food processor, blend the blueberries with honey or maple syrup until very smooth. Remove about a 1/4 cup of the blueberry puree and set aside.

3. Add the buckwheat groats, milk or water, banana, lemon juice and vanilla to the remaining blueberry puree and blend until smooth.

4. Serve the buckwheat porridge in clear glasses and stir in the reserved blueberry puree for a marbled look. Top with more blueberries or other fruit, if desired.

 

Notes:

*Prep time reflects overnight soaking of buckwheat groats.


Nutrition Facts

Per Portion

Calories 264
Calories from fat 17.1
Calories from saturated fat 2.7
Total Fat 1.9 g
Saturated Fat 0.3 g
Trans Fat 0
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.6 g
Cholesterol 0
Sodium 30.0 mg
Potassium 344 mg
Total Carbohydrate 55 g
Dietary Fiber 6.8 g
Sugars 17.0 g
Protein 5.8 g

Dietary servings

Per Portion


Fruit 1.2
Milk Alternative 0.1

Energy sources


Pygal1%382.2774712340807490.7849366720075284%412.18887341218186231.909931463531856%329.0961720077898110.945742112767169%359.7434872648607393.5665611088816484%6%9%AlcoholCarbohydratesFatProtein
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