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I love puddings – rice, bread, custards, you name it, if it is creamy and flavored with vanilla, I am all of it! I also love buckwheat, it has pretty much become my favorite grain of all time. I am not really big on the grains unless we are talking about bread, but there is something about buckwheat that I just love. Maybe it is all the protein or just the nuttiness of the flavor. Whatever it is, I decided to make a pudding, starring my favorite grain, humble buckwheat.

I thought it would also be the perfect dessert to showcase some delicious B. Lloyd’s nuts that I was asked to try by the folks at Komet Marketing. They’re all natural glazed and salted nut salad toppings, that are really delicious! Great health benefits of nuts with a great flavor, made with certified organic non-hydrogenated oil. Right now the nuts are available in grocery stores in California, Florida, Alabama, Louisiana. I have been enjoying them on top of salads, or just right out of the canister. There are at least 6 different varieties to chose from. Great to have in the pantry whenever you need to add a little crunch to your dishes.

We ate the pudding warm, as a dessert, with a pool of almond milk and honey on top, but it could just as easily be served up for a hearty breakfast!

INGREDIENTS:

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4 cups milk (I used 2 cups, whole milk and 2 cups almond milk)
1 TBS of pure vanilla extract
4 TBS butter, plus (2 tsp to butter the dish)
1 c. buckwheat
4 eggs
1 TBS maple sugar
1 cup raisins
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup Lloyd’s nuts

METHOD:

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Put milk, vanilla and butter into a large saucepan and bring to a boil. Stir in the buckwheat and cook for 20-25 minutes. Remove from heat.

Preheat oven to 350 F. Whisk eggs in a bowl and add about 1 cup of buckwheat mixture to them to temper. Then add the egg mixture to the pot. Add the maple sugar, raisins, cinnamon and nutmeg. Pour into a buttered, glass baking dish and cover the top of the pudding with the nuts. Cook for 30 minutes. Serve topped with almond milk, regular milk, vanilla yogurt, honey, maple syrup, agave, whatever your poison!