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Breakfast Pudding


A healthy version of bread pudding that makes a special breakfast treat!

4 C brown rice, millet or buckwheat, cooked

(rice =1 1/3 C dry + 2 2/3 C water; millet or buckwheat = 1 C dry + 3 C water)

1 C raisins, or other chopped dried fruit

1/4 C raw slivered almonds or pecans or other nut pieces

1 Tbsp pineapple juice, concentrated

1 C cashews, washed and sterilized, or raw almonds

2 C water

1/2 C dates, chopped

1 tsp vanilla

2 Tbsp pure maple syrup

Mix first 4 ingredients toegether and spread into an 8×12 cake pan. Blend remaining ingredients in a blender and pour over first mixture. Mix well.

Bake at 350° until set, about 45 minutes.

Servings: 12 squares

Submitted by Bonnie Sue Patten