Breakfast Club. Good morning starts in the morning. That’s why breakfast should be good, prepared with love and eaten with peace of mind. And there you have it, four healthy & delicious recipes to try immediately signed by Cecile Mansani: 29, named by Forbes as one of the 20 most popular food influencers, has just published Delicious breakfast (Mondadori), his first book. Leafing through it, between pancakes, cakes, cookies and granola, you will also find tips, tricks, utensils and essentials to have in the kitchen (with valid substitutes). In addition, the nutritionist’s indications: a varied, healthy and balanced breakfast it should represent 25% of energy needs and include carbohydrates, proteins, lipids and simple sugars. And, let’s face it, this is the best time to indulge in a sin of gluttony… (deliciousbreakfast.it)
(for a cake mold 18-20 cm in diameter)
200g extra dark chocolate, 100g ghee (clarified butter), 4 egg whites and 4 yolks, 100g erythritol, 50g type 0 flour, chopped hazelnuts to taste
Melt the chocolate in a bain-marie, add the ghee at room temperature and mix well. Beat the egg whites until stiff with 50 g of erythritol. Beat egg yolks with remaining erythritol until light and fluffy. Drizzle with chocolate and ghee mixture, then fold in egg whites, stirring from bottom to top. Add the sifted flour, continuing to mix from bottom to top. Pour into an oiled mould, sprinkle the hazelnuts on the surface and bake in a preheated oven at 180°C for about 40 minutes.
(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 the jam: 4 kiwis, 15 g chocolate melted in a bain-marie, 40 g water, juice of ½ lemon, 15 g erythritol, crushed pistachios.
Thoroughly mix the ingredients for the pancakes until you get a liquid, lump-free consistency. Cook them over medium heat on both sides in a nonstick skillet, then place them on a plate, separating them with a sheet of paper towel. For the jam: cut the kiwis into pieces and cook them over low heat in a non-stick pan with the water, lemon juice and erythritol. Garnish the pancakes with kiwi jam, decorated with melted chocolate and crushed pistachios.
PORRIDGE WITH RED FRUITS
(for 1 serving)
50 g rolled oats, 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 taste
In a non-stick skillet, mix the rolled oats with the vegetable milk, grated lemon zest, vanilla powder, cinnamon and honey. Bring to a boil then lower the heat to low and cook, stirring, until the oats have absorbed all the milk. Separately, cook the blueberries and raspberries in a nonstick skillet over low heat. Pour the porridge into the cup, add the cooked fruit, slivered almonds and almond cream. Decorate with fresh fruit to taste. Eat it hot.
LIGHT FRENCH TOAST
(for 4 pieces)
4 slices of pan-fried wholemeal flour, 1 medium egg, 70g oat milk, 5g acacia honey, cinnamon and vanilla powder to taste, seasonal fruit and garnish to taste.
Beat the egg with the milk, honey, cinnamon and vanilla. Heat a lightly oiled nonstick skillet. Dip the whole pan bauletto slices one at a time in the batter and cook over medium-low heat on both sides. The French toast is ready when golden brown on both sides. Serve hot with seasonal fruit, honey or maple syrup, chocolate cream or dried fruit.