This is another delicious variation of my baked buckwheat porridge. I added egg whites for an extra protein boost, and a few other changes to the ingredients made this breakfast more like pumpkin pie. It was still nice and crispy on the outside, and the addition of pumpkin puree made the inside moist and soft. This is definitely going to be a regular breakfast for mornings when I have extra time!
Serves 1
You will need:
1/4 cup buckwheat flakes
use 1/4 cup oats, if you can tolerate them
1/8 cup All Whites Egg Whites
1/8 cup milk of choice
1/3 cup pumpkin puree
1/2 tbsp pumpkin pie spice
1/2 tsp baking powder
1 tsp vanilla extract
fruit/ nuts/ nut butter of choice for topping
Directions:
Preheat your oven to 375 degrees. While you wait, place your egg whites, milk and buckwheat in a bowl and let sit for about 10 minutes to soften up. Add pumpkin puree, pumpkin pie spice, baking powder, and vanilla extract to the buckwheat and egg whites, mixing until well combined. Pour the mixture into a small baking dish and place in the oven for about 20-22 minutes, or until the top is crispy. Be sure your dish is not too small, as the porridge does rise slightly when cooked. Let cool for a few minutes, add your toppings, and enjoy!
