Directions:
- Using a sharp knife, 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 in a preheated 350 degree oven for 30 minutes. Serve warm in individual serving bowls with cherry jam.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 571.21 Kcal (2392 kJ) | ||
| Calories from fat | 176.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.64g | 30% | |
|---|---|---|---|
| Cholesterol | 153.06mg | 51% | |
| Sodium | 159.1mg | 7% | |
| Potassium | 579.65mg | 12% | |
| Total Carbs | 86.48g | 29% | |
| Sugars | 18.19g | 73% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 15.81g | 32% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.6mg | 9% | |
| Calcium | 230.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 174.38 Kcal (730 kJ) | ||
| Calories from fat | 53.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 30% | |
|---|---|---|---|
| Cholesterol | 46.73mg | 51% | |
| Sodium | 48.57mg | 7% | |
| Potassium | 176.96mg | 12% | |
| Total Carbs | 26.4g | 29% | |
| Sugars | 5.55g | 73% | |
| Dietary Fiber | 1.4g | 18% | |
| Protein | 4.83g | 32% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.5mg | 9% | |
| Calcium | 70.5mg | 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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