2-1/2 cups milk (I use oatmilk)
dash of cinnamon
dash of freshly ground nutmeg
dash of dried lemon peel
dash salt
splash of maple flavoring (alcohol-free)
1 Tbsp butter
1 jar baby-food pumpkin
1/2 cup Cream of Buckwheat
1/2 cup frozen blueberries

Combine the first 8 ingredients in saucepan and cook over medium heat, bringing to a boil, stirring constantly.

Slowly stir in the Cream of Buckwheat and cook on medium-low heat about 8 minutes, stirring often.

Add blueberries, cover and let stand another 5 minutes. Stir to blend.

Made a tasty breakfast – enjoy! I’m thinking this would also be good with finely chopped apple rather than the blueberries for something different.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.