Breakfast club. Good morning starts in the morning. That’s why breakfast should be good, cooked with love, and enjoyed in peace. Et voilà, four healthy and delicious recipes to try immediately Cecilia Mansani:29, named one of the 20 most popular foods by Forbes, just published Tasty breakfast (Mondadori), his first book. Flipping through it, including pancakes, cakes, cookies, and muesli, you’ll also find tips, tricks, utensils, and kitchen essentials (with acceptable substitutes). In addition, the testimony of a nutritionist: one varied, healthy and balanced breakfast it should provide 25 percent of your energy needs and include carbohydrates, proteins, fats, and simple sugars. And, let’s face it, this is the best time to indulge in the sin of gluttony… (delicious breakfast.it)
TENERY CAKE
Ingredients
(for a baking dish with a diameter of 18-20 cm)
200 g extra dark chocolate, 100 g melted butter, 4 egg whites and 4 yolks, 100 g erythritol, 50 g type 0 flour, crushed hazelnuts to taste
Training
Melt the chocolate in a double boiler, add room temperature melted butter and mix well. Beat the egg whites to peaks with 50 g of erythritol. Beat the egg yolks with the remaining erythritol until light and fluffy. Pour over the chocolate-butter mixture, then add the egg whites, stirring from bottom to top. Add the sifted flour, continuing to mix from bottom to top. Pour into a greased frying pan, sprinkle the surface with hazelnuts and put in an oven preheated to 180 ° C for about 40 minutes.
WHOLE FLOUR PANCAKES
Ingredients
(for 6 pancakes)
90 g wholemeal flour, 90 g rice flour, 370 g vegetable milk, 90 g egg white, 3 medium eggs, 1 tablespoon honey, grated zest of 1 lemon; for jam: 4 kiwifruit, 15 g of chocolate melted in a water bath, 40 g of water, juice of ½ lemon, 15 g of erythritol, chopped pistachios.
Training
Mix the pancake ingredients well until you get a runny, lump-free consistency. Fry them over medium heat on both sides in a non-stick skillet, then place on a plate, lined with a sheet of kitchen paper. For the Jam: Cut the kiwi into pieces and cook them over low heat in a non-stick pan with water, lemon juice and erythritol. Fill pancakes with kiwi jam, garnish with melted chocolate and chopped pistachios.
PORRIDGE WITH RED FRUITS
Ingredients
(for 1 serving)
50 g oatmeal, 150 g vegetable milk, grated zest of ½ organic lemon, vanilla and cinnamon powder to taste, 1 teaspoon honey, raspberries, blueberries and almonds to taste, 100% almond cream to taste
Training
In a nonstick skillet, combine oatmeal with vegetable milk, grated lemon zest, vanilla powder, cinnamon, and honey. Bring to a boil, then reduce the heat to low and cook, stirring, until the oatmeal has absorbed all the milk. Cook the blueberries and raspberries separately in a non-stick skillet over low heat. Pour the porridge into a cup, add the cooked fruit, almond flakes and almond cream. Garnish with fresh fruit to taste. Eat hot.
FRENCH TOAST EASY
Ingredients
(for 4 pieces)
4 pieces whole grain flour, 1 medium egg, 70 g oat milk, 5 g acacia honey, cinnamon and vanilla powder to taste, seasonal fruits and toppings to taste.
Training
Beat egg with milk, honey, cinnamon and vanilla. Heat a lightly oiled non-stick frying pan. Soak whole-grain bauletto casserole slices one at a time in the batter and fry over medium heat on both sides. French toast is ready when it turns golden on both sides. Serve hot with seasonal fruit, honey or maple syrup, chocolate cream or dried fruit.
Source: Elle