Buckwheat Breakfast Pudding - cooking recipe

Ingredients

1 cup buckwheat groats
3 cups plain unsweetened rice milk or 3 cups other non-dairy milk substitute
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla
1 1/2 cups blueberries
1 cup walnuts
1 tablespoon Xylitol sweetener

Preparation

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).