Directions:
- Preheat oven to 350F.
- Use a sharp knife and split the vanilla bean in half lengthwise.
- With the back of the knife scrape the pulp away from the bean. Discard the bean.
- In a saucepan, over medium heat, combine the milk, vanilla bean pulp, and 1/2 cup of the butter.
- Bring to a boil.
- Stir in the buckwheat and continue to cook until tender, about 20 to 25 minutes. Remove from the heat and cool.
- In a large mixing bowl whisk the eggs and the sugar together.
- Stir in the cooled buckwheat mixture, lemon zest and raisins.
- Fold in the beaten egg whites.
- Butter a shallow baking pan (8- by 8- by 2-inch, square) with the remaining 2 tablespoons of butter.
- Pour the buckwheat mixture into the prepared pan.
- Bake for 30 minutes.
- Serve warm in individual serving bowls with cherry jam.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 559.77 Kcal (2344 kJ) | ||
| Calories from fat | 176.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.64g | 30% | |
|---|---|---|---|
| Cholesterol | 153.06mg | 51% | |
| Sodium | 122.58mg | 5% | |
| Potassium | 543.79mg | 12% | |
| Total Carbs | 86.26g | 29% | |
| Sugars | 17.97g | 72% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 13.39g | 27% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.6mg | 9% | |
| Calcium | 229.3mg | 23% | |
| Amount Per 100 g | |||
| Calories | 183.19 Kcal (767 kJ) | ||
| Calories from fat | 57.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.43g | 30% | |
|---|---|---|---|
| Cholesterol | 50.09mg | 51% | |
| Sodium | 40.12mg | 5% | |
| Potassium | 177.96mg | 12% | |
| Total Carbs | 28.23g | 29% | |
| Sugars | 5.88g | 72% | |
| Dietary Fiber | 1.5g | 18% | |
| Protein | 4.38g | 27% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.5mg | 9% | |
| Calcium | 75mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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