Buckwheat Breakfast Pudding

1. 1

   Bring milk to a boil in a 2 quart saucepan, stirring to prevent burning.

2. 2

   Gradually stir in salt and buckwheat (to prevent lumps).

3. 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. 4

   While the buckwheat is cooking, beat the eggs and chop the walnuts.

5. 5

   After the buckwheat is cooked, remove it from the heat and stir in vanilla and xylitol (or other sweetener).

6. 6

   Gradually stir in the eggs, stirring quickly to prevent them from cooking on top of the buckwheat.

7. 7

   Gently stir in walnuts and blueberries (or other fruit).

No additional tips available.