Recipe for Buckwheat-Blueberry Breakfast Pudding

• 1 Cup Packaged Cream of Buckwheat or Creamy Buckwheat Hot Cereal
• 3 cups non-fat or your preferred milk
• 1/4 teaspoon salt, optional
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 2 Tablespoons Agave (I used Wholesome Organic Blue)
• 1 cup chopped raw walnuts
• 1 to 1 1/2 cups fresh blueberries (You could probably substitute frozen)

The brands of buckwheat cereal I used and that are shown below had different cooking directions than I saw on the Amazon site. Mine, three parts milk to one part buckwheat, should work for either of these brands. If you want to compare prices, I paid $6.99 for the Bob's Red Mill Organic Creamy Buckwheat Cereal, 18-oz bag, shown below in my local whole foods market.

In heavy, two quart saucepan, bring the three cups milk to a boil over medium high heat, stirring often to make sure it doesn't burn.

When milk is boiling, gradually stir in the buckwheat cereal and salt. If you don't stir, it could get lumpy.

When cereal is stirred in, turn heat down to a simmer and cook for ten minutes, covered. Be sure to watch it so that it doesn't boil over . I leave the cover ajar a bit  to release some of the steam. I also stir often to make sure the bottom doesn't burn. When the timer goes off, the cereal should be thick, like that in the picture above.

Turn burner off, and remove pan if you are using an electric stove. Stir in vanilla extract and agave.

You need to pour the beaten eggs slowly into the cereal as you stir vigorously to keep the eggs from solidifying. (See picture above.) The heat in the cereal will cook the eggs enough to make them safe to eat.

You stir gently because you don't want to crush the blueberries.

Spoon the finished puddling into bowls. You will have about five cups. Allow 3/4 cup to a cup per serving and add additional milk to thin, if desired, and extra agave or brown sugar or other sweetner if you think it's necessary.

Serve with your favorite hot beverage.

Enjoy knowing your family will have enough protein and fiber to start the day right.

Buckwheat is ideal for those on low-fat, low sodium, or gluten-free diets. It's technically a fruit, not a grain, and it's one of the best plant sources of protein. It's also rich in lysine, an amino acid grains don't have much of, and it's a great source of magnesium, a nutrient which helps relax arteries and promotes good blood circulation. If that's not enough, it keeps glucose levels in check better than most  other carbohydrates.