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Buckwheat Indian Pudding

Serves 4

I have made this for both breakfast and dessert. Top with sauteed bananas for an extra shot of potassium – and flavor.

2.5 C organic milk (I used almond)

1/4 tsp. each: cinnamon, ginger, nutmeg

4 TB agave nectar

1/2 C organic currants or raisins

1/2 tsp. sea salt

1/4 C organic Blackstrap molasses

1/2 C cream of buckwheat

In medium sized saucepan, combine all expect buckwheat. Stir until mixture comes to boil. Slowly stir in cream of buckwheat and cook on medium-low about 8 minutes, stirring often. Remove from heat, cover and allow to stand 5 minutes. Stir to blend.