Tag: cereals

Chocolate Cereals – 's Chocolate Cereals Recipe – Italian Cuisine

First, whip the egg whites together with the seed oil until you get a firm meringue, then add the sifted cocoa and flour.

Stir with a spoon, then also incorporate the sugar: you should obtain a compact dough, workable with your hands.

Divide the mixture into small portions, shape them into balls and place them gradually on the baking sheet lined with parchment paper, slightly separated from each other.
Bake for about 10 minutes at 180 ° C in a preheated convection oven, then sofrnate and let it cool completely.

The chocolate cereals are ready, you just have to taste them, or you can keep them in an airtight container at room temperature.

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Breakfast cereals: how to choose them? – Italian Cuisine

How to read the label, what changes according to the shape, the properties that help the body

Supermarket shelves are full of all kinds of packages breakfast cereals, however, not all of them are what they seem, they often hide in sweeteners, aromas, thickeners or labels preservatives, all compounds that we must and want to do without.

The right choice

A valid product is one in which there are only i processed cereals, then barley, oats, buckwheat, wheat. In some cases they can be found mix of cereals combined with each other, or with the addition of dried fruit like walnuts and hazelnuts or dehydrated, such as apples, berries, apricots. For a full nutrient fill, the choice should fall on Whole grains: in this case it is essential to opt for an organic product, Because it guarantees the absence of chemical residues on the outside of the bean, which is the one most exposed to contamination.

The form also has its importance

Maybe you never thought about it, but also the processing technique of the grain has an impact on its nutrient level. Flakes, balls, puffed grains, are not all the same: to obtain that shape the cereals have undergone an important processing that has drastically reduced their nutritional properties. The least invasive technique is the flaking, in which the cereal is steamed, crushed and then toasted or dried. In this way it retains most of its properties. The most invasive technique is instead that ofextrusion, in which the cereals are ground, heated to high temperatures and then pressed into special molds, to give them the desired shape. In this process most of the nutritional qualities of the cereal are lost.

The properties of cereals

There are many varieties of breakfast cereals but the most used are wheat, rice, oats, corn and buckwheat. Oats are perfect for those with a lazy intestine: its fibers, soluble in water, promote peristalsis, and restore balance. Who suffers from celiac disease will have to choose between rice, corn or buckwheat, all gluten-free. Among these, the most caloric is undoubtedly corn, made up of complex carbohydrates. It also has a sweeter taste than other cereals and is therefore also a favorite with children. For those who want to lose weight, the teff, an ancient African cereal is ideal. Rich in fiber, it is also gluten free, therefore perfect for those who are intolerant to this protein, and also has a high satiating power, which helps those who have some problems with the scale.

In the tutorial some more tips

Mini pancakes that look like cereals – Italian Cuisine

They are so small that you can eat straight from the bowl! Here's how to prepare and enjoy them

Here's an idea for all fans of pancakes, but also for those who love them alternative breakfasts. If you want to experiment in the kitchen already in the morning, maybe on the weekend when you wake up calmly and have no particular commitments, try preparing pancakes cereal. A food trend exploded on Tik Tok and Instagram during lockdown when there was no shortage of time for cooking and working with imagination. These are mini pancakes that can be literally "spooned" from the bowl as if they were gods cereals because they are roughly the same size.

How to prepare mini pancakes

How do they prepare? The dough is the same as the classic pancakes (find the recipe here), must not be too dense, nor too liquid and must be homogeneous, without lumps; then it takes a little dexterity to pour the pan right amount (you can do it with a spoon or with the help of a food syringe or with a sac à poche) and not to burn them because they cook quickly (use a non-stick pan or a specific one for cracks and lightly butter them). Mini pancakes must have one diameter of about 1-1.5 cm: cook them on one side first, then when bubbles start to form on the edge, turn them upside down with the help of a spatula and cook them on the other side as well.

Cereal pancakes: in a bowl, but not only

How to enjoy mini pancakes? With butter and maple syrup, with berries, with banana slices, but also with a little milk or yogurt if you want to eat them just like cereals. You can also create small ones bocconcini by skewering one more mini pancake or some on top of the other skewers alternating mini pancakes with fruit. You can also prepare thevegan base dough or protein and light.

Browse the tutorial to see how to do it!

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