For a lot of people, well, in this part of the world at least, the definition of a good, super filling and satisfying breakfast consists in a couple of pan fried eggs accompanied with bacon, sausage, ham, baked beans, hash brown potatoes, toasts and fruit jam.
Oh, and let’s not forget the coffee and orange juice!
I used to be part of that clan.
I remember going to the restaurant and ordering exactly that. I’d always order my bacon extra crispy. And I especially loved to have this kind of breakfast when I’d had way too much to drink the night before…
Wow, have I come a long way!
My definition of a decadent, good, filling and satisfying breakfast now is this, right here. A bowl of warm, comforting, sweet chocolatey buckwheat pudding.
And I happen to find it especially good after a particularly intense workout… or a nice, long bike ride!
This will have me dreaming for days of the moment when I finally get to dip my spoon in, bring a bite back to my lips, close my eyes, chew sloooowly, let all the flavors and textures dance in my mouth for a while, enjoying every second of it, then swallow and repeat the whole process all over again… and several times, at that!!!
How I love creamy, dreamy warm cereal.
Even in the summer time. Even when it’s a gazillion degrees out.
Sometimes, I cheat a little bit, however. As was the case with this breakfast pudding. How did I cheat, you ask?
Simple! I cooked my buckwheat ahead of time!
Instead of cooking this over low heat and stirring for about 20-30 minutes like I normally do when making any kind of warm breakfast cereal, I cooked the buckwheat in advance, which takes close to no time at all, and doesn’t generate that much heat.
Cooking buckwheat is very similar to cooking rice: using a 2 to 1 water to buckwheat groats ratio, all you need to do is bring the [slightly salted] water to a boil, add buckwheat groats, lower heat, cover and cook until all water is absorbed. This normally takes about 8-10 minutes. You then want to kill the heat and allow to rest for about 5 minutes.
You can then remove the lid, fluff your buckwheat with a fork and
try not to eat it all use immediately or keep it in the fridge to use later in recipes such as this one right here.
As an added bonus, cooking the buckwheat in advance allows you to enjoy your breakfast MUCH faster! And if you’re like me, you’re REALLY hungry after a good workout and don’t have much patience to wait for your food to be ready. The faster, the better!
Now, if I still haven’t convinced you to try buckwheat despite the numerous times I’ve talked about it, I hope that this one seals the deal! Buckwheat is my favorite non grain now. It’s like so super yummy! Much more flavorful than rice, it has a really cool chewy yet creamy texture. It’s just perfect for making creamy “puddings” such as this one.
Of course, if you’ve already tried it, then you know exactly what I’m talking about and chances are you already have the water boiling so you can make this for breakfast tomorrow.
Now, I chose to make this with carob, but if you don’t care for it, you can very well use cacao instead. I happen to really like the rich, intense sweet flavor of carob and I think it works absolutely wonderfully with this dish. Bananas and carob are definitely a match made in heaven, if you ask me.
Now if you’ll excuse me, I think I need to get some water going…
I know what I’m having after my bike ride this coming Saturday!
Until then, I’ll be dreaming about it!