Fat Loss – Body Transformation – Advanced Nutrition

Hey San Antonio,

Just received a recipe from Toby here in San Antonio, enjoy!

Spiced with cinnamon and sometimes nutmeg or allspice, serve this pudding warm with a little milk. Buckwheat pudding is nutritious and fun to eat at any meal.

It isn’t necessary to be on a gluten free diet to enjoy the taste and nutrition of buckwheat. The pudding recipe below is a good example of how easily buckwheat groats can be substituted for rice or grains.

The recipe uses the same traditional spices found in rice pudding, with equally delightful results. The buckwheat groats may be cooked in advance and chilled until ready to use. This recipe is easy to prepare and makes 6-8 servings.

Instructions:
Preheat oven to 325F

Evenly coat sides and bottom of an 11 x 7 baking dish with cooking spray.

Ingredients:
2 cups cooked buckwheat groats
3 large eggs
1 cup soft raisins
1/4 teaspoon salt
2/3 cup granulated sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1 cup low carb (MooTopia) or other lean milk

Preparation:
Soak the raisins in a container of hot water for at least twenty minutes.
When they are soft drain them thoroughly and set aside.
In a large mixing bowl beat the eggs on low speed.
Add the vanilla, cinnamon, sugar, salt, and milk.
When well blended, use a fork to stir in the raisins and the cooked buckwheat groats. Using a spatula, spread the mixture evenly into the baking dish.
Cover the dish with tinfoil. Bake for 40 to 50 minutes until pudding is set. It may be somewhat soft and will set further after it is removed from the oven.
Can be served warm or cold, with or without milk.
For added taste, sprinkle the top lightly with powdered nutmeg.
Finely chopped nuts also make a nice garnish, along with whipped cream or a non-dairy topping.
Makes 6-8 servings.

Cooking notes:

Making puddings can be tricky. If the eggs are too large or too small, the pudding may not set well, so the cook may want to add or use one less egg depending on their size. When set, the pudding will still be soft and show some liquid on the top surface.

The pudding will set and thicken further as it cools outside the oven. At the end of baking time, if the pudding is not well set allow it to bake a little longer until it has begun to get firm. After it is thoroughly cooled, any leftover pudding may be stored in the refrigerator.

Nutrition notes:

Buckwheat Pudding is high in fiber, protein, several vitamins and minerals. It is a good source of complex carbohydrates as well.

Boyd Myers
Personal Trainer in San Antonio
Owner, San Antonio’s Top Personal Training Studio
16613 Huebner Rd (corner of Huebner and Bitters)
210.391.1454