Granola croccante al cioccolato fondente e nocciole

La granola è un mix di cereali croccanti e frutta secca, molto diffuso in Gran Bretagna e molto simile al nostro muesli ed è perfetta da consumare a colazione o per una merenda sana ed equilibrata. L’avena è l’ingrediente principale, un cereale ricco di fibre, vitamine e utilissimo perché capace di ridurre il colesterolo cattivo. Le proprietà nutrizionali e dimagranti di questo alimento sono sorprendenti, diciamo pure che l’avena è una vera e propria iniezione di salute! Oggi vi propongo questa ricetta facile per trasformare questo cereale in una colazione super light e nutriente e allo stesso tempo golosa, perfetta per l’estate in arrivo e per chi vuole tenersi leggero senza rinunciare al gusto. Per arricchire la mia granola io ho utilizzato nocciole e cioccolato fondente, le possibilità però sono infinite.

Io la mangio accostandola a della buona frutta fresca come fragole e mirtilli e a dello yogurt fresco. E’ deliziosa affogata nel latte freddo ma è fantastica anche da sola a cucchiaiate. Perfetta al mattino a colazione, come spuntino leggero o semplicemente come snack veloce.

Ah già dimenticavo di dirvi che ho aggiunto anche la cannella, che conferisce un sapore delicato all’avena.  Tranquilli, se non vi piace potete ometterla. Ho fatto le mie ricerche però: pare che miele e cannella siano una combinazione dagli innumerevoli effetti benefici, insomma una vera e propria medicina naturale contro moltissimi malanni; tra l’altro contrasta l’invecchiamento cutaneo e aiuta la digestione. Tanto meglio, no!? Non vi resta che provarla!

 

Per un barattolo da circa 400 g di crunchy granola:

250 g fiocchi d’avena

2 cucchiai colmi di miele (millefiori, d’acacia, di castagno…)

1 cucchiaio d’acqua

50 ml olio di semi ( io solitamente utilizzo l’olio di semi di mais, ma altri oli di semi vanno bene ugualmente)

2 cucchiai di sciroppo d’agave o sciroppo d’acero

30 g zucchero di canna

1 pizzico di sale

1 cucchiaino di cannella in polvere

100 g mandorle non pelate

30 g semi di sesamo

50 g nocciole tostate

60 g gocce di cioccolato fondente al 70 % di cacao

 

Procedimento

1) In una ciotola versate i fiocchi d’avena, il sesamo, la cannella in polvere e le mandorle tritate grossolanamente a coltello. Mescolate bene.

2) In un pentolino versate il miele, lo zucchero, il sale, l’acqua, l’olio e lo sciroppo e ponete il tutto su fiamma medio-bassa per pochi minuti, mescolando continuamente. Quando il composto comincerà a sobbollire e comincerà a formarsi una schiuma sui bordi di colore ambrato, spegnete il fornello e versate lo sciroppo nella ciotola con i fiocchi d’avena. Mescolate accuratamente affinché il liquido copra interamente i cereali.

3) Trasferite la granola su di una teglia, rivestita con carta forno e distribuite il composto uniformemente su tutta la superficie, poi trasferite la placca nel forno preriscaldato in modalità ventilata a 160° per circa 40 minuti.

4) La vostra granola dovrà tostare e caramellare allo stesso tempo pertanto dovrete munirvi di pazienza e preoccuparvi di rigirare il composto con un cucchiaio ogni 10 minuti, onde evitare che la granola ai bordi bruci.

5) Trascorso il tempo necessario la granola avrà raggiunto un colore ben brunito, estraetela quindi dal forno e compattatela in un rettangolo, pressandola con un cucchiaio. Lasciatela raffreddare completamente e poi rompetela in grossi pezzi. Così facendo otterrete anche gli agglomerati di cereali che piacciono tanto.

6) A questo punto tagliate a metà le nocciole tostate e aggiungetele insieme alle gocce di cioccolato al vostro mix. La granola si conserva fino a 2 settimane in un contenitore ermetico al riparo dall’umidità ma dubito seriamente che una volta preparata, possa durare così a lungo nelle vostre dispense!

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CRUNCHY HAZELNUTS AND DARK CHOCOLATE GRANOLA

Lately, one of my favourite breakfasts is homemade granola. It’s so good, so easy and quick to make, so light and tasty. It simply makes the perfect break or snack before the arrival of summer. I usually serve this with yoghurt and fresh fruits, such as berries or peaches, but you could have this with a good bowl of milk. You know what!? It’s delicious even just as it is! I have enriched mine with some hazelnuts and some chocolate chips ‘cause I love them but you could use raisins, dried fruits, any kind of nuts. Possibilities are endless!

The funny fact is that it’s even super healthy! Oats contain loads of fibers, vitamins and they help to reduce the bad cholesterol in your arteries. As a matter of fact oats are a real natural drug! Furthermore in this recipe you’ll find both honey and cinnamon which are a great combo: just in case you didn’t know, these two ingredients together can provide you with many benefits for your health.

Kick off your day with this hearty, crunchy, gluten free and vegan treat. You’ll not be disappointed!

For about 400 g of homemade granola

250 g porridge oats

2 tbsp runny honey

1 tbsp water

2 tbsp maple or agave syrup

50 ml vegetable oil ( whichever you prefer, but try to avoid olive oil because of its strong flavour)

30 g cane sugar or light brown sugar

1 pinch of salt

1 tsp cinnamon

50 g flaked almonds

50 g toasted hazelnuts

60 g dark chocolate chips

Method

1) In a large mixing bowl, pour your oats and almonds and mix it well.

2) Put a small saucepan on a low heat and  stir in the runny honey, salt, sugar, maple syrup, cinnamon, water and oil. Continue stirring until the sugar dissolves and it starts foaming on the sides. Then turn the heat off and pour the caramel into the cereals and combine everything together until the oats are nicely coated with the liquid.

3) Preheat the oven to 160°C/ 320°F and arrange your granola onto a baking tray, previously lined with some greaseproof paper. Spread it very well into the corners of your tray, then bake it for 40 minutes, stirring it every 10 minutes with a spoon to prevent it burns on the sides. Once it has evenly toasted, pull it out of the oven and press it in a rectangle, until it’s still hot. Let it cool down completely before breaking it into pieces.

4) At the end, add your chocolate chips or some coarsely chopped chocolate and your hazelnuts, cut in halves. Mix it once again, then fill up an airtight container. You can store this granola up to 2 weeks but I don’t think it will actually last that long!

If you liked this recipe, don’t forget to leave a comment below and follow me on my social media, by clicking in the upper right-end corner of my home page. See you there!

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Chocolate and hazelnut kisses

Hi bakers,

Saint Valentine’s day is getting closer and closer and maybe you’ve wondered what you could give as a present to the loved ones in your life. Luckly I have the perfect thing to suggest you.

These easy and quick chocolate kisses were invented in the first decades of the last century by a famous Italian woman, Luisa Spagnoli, who used to sell them wrapped up with a love message. These chocolates became so famous that they spread all over the world and now they’ve become the most perfect gift for St. Valentine’s day! Today I’m going to show you how to make them in 3 easy steps.

I suggest you to arrange the kisses in a nice box, decorate it with a pretty ribbon and a label and get ready to have the most amazing Saint Valentine’s present ever. Your partner is gonna love it!

 

For 15 chocolate kisses:
  • 60 g milk chocolate,
  • 10 g butter;
  • 60 g hazelnut chocolate spread;
  • 60 g finely chopped tosted hazelnuts;
  • 15 whole hazelnuts;
  • 200 dark chocolate;
METHOD:

First step: melt the milk chocolate and the butter on a double boiler; once melted, remove from the heat and stir in both the hazelnut chocolate spread and the finely chopped hazelnuts. Combine all of these ingredients with a spoon, then cover the bowl with some cling wrap and place it in the fridge for an hour or in the freezer for 20 minutes, if you want to speed the whole thing up.

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Second step: once the mixture has turned pretty solid, scoop out small amounts of it and form small balls with the palms of your hands. Arrange these balls on a tray, lined with some greaseproof paper and top each ball with a whole hazelnut, pressing it gently on the surface of the mixture. Allow your chocolates to cool down completely in the fridge for half an hour.

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Third step: melt the dark chocolate over a double boiler and dip the cold kisses in. When nicely covered in chocolate, pull them out with a couple of forks and place them on a cooling rack. You’ll soon start seeing that the dark chocolate sets pretty quickly because of the thermal shock, due to the direct contact with the cold mixture.

Store your chocolates in the fridge before wrapping them up.

EASY CHOCOLATE’S TEMPERING TECHNIQUE:

  1. In order to have a beautifully tempered chocolate you need to melt 150 g of finely chopped dark chocolate and bring it to a temperature of 48-49°C ( you definitely need a chocolate thermometer).
  2. Then remove the chocolate from the heat and add 50 g of coarsely chopped chocolate ( in this phase you want to slowly melt the chocolate , that’s why pieces of chocolate are bigger than before) and check when the chocolate’s temperature lowers to 28-29°C.
  3. Finally transfer the chocolate back to the heat and warm it up until it reaches 30-32°C, which is the ideal chocolate temperature.

Tempering chocolate is essential when you deal with this fantastic ingredient because this specific procedure makes sure the chocolate doesn’t modify its own chimical structure and it makes chocolate easier to work with.

Thanks to this technique you’ll have wonderfully smooth, silky and professional-looking chocolates.

 

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If you liked this recipe, feel free to sign up on my website and to follow me on my Instagram account (@gloriaturetta19) and on my Facebook page. See you soon!:)

 

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Chocolate chip nutella cookies (English version)

Dear readers,

I love cookies and everything else coming out of an American bakery! If you’re not afraid of calories, you’re ready for this ultimate chocolaty gooyness! I found this recipe, searching the net and the only thing I can say is that I’ve fallen in love with it, ever since I tried it.

Chocolate chip cookies are gorgeous and than I thought….what if I filled them with nutella? The result? A match made in heaven: the flavours of dark chocolate and nutella combine perfectly together!

Furthermore this is an easy peasy recipe that you can make just in half an hour! Let’s see how to make it!:)

For about 20 medium cookies:
  • 250 g plain flour;
  • 100 g soft unsalted butter;
  • 100 g caster sugar ( or if you want 50 g caster sugar plus 50 g brown sugar);
  • 2 medium eggs;
  • 1 tbsp baking powder ( 5 g);
  • 1/2 tsp baking soda;
  • 1 tsp vanilla extract;
  • 1 pinch of salt;
  • 125 g dark chocolate chips;
  • 50 g roughly chopped hazelnuts ( optional);
  • nutella q.b.

 

Method:

Whisk together butter and sugar with an electric whisker until creamy ( you could do this with a free-stand mixer too!), then add the eggs, one at a time and continue stirring until well incorporated.

Aside, sift flour, baking powder, baking soda and salt.

Place all of your dry ingredients into the wet ones and add the vanilla extract. Stir with a wooden spoon until you get a soft dough.Last but not least add also the chocolate chips and your hazelnuts and blend the mixture evenly. Now cover your dough in cling film and let it chill in the fridge for about half an hour.

Once your dough has chilled, make 20 small balls and flatten each one with the palm of your hand, giving it a circular shape. Now place a large teaspoon of nutella (be generous with the filling) in the middle of the cookie dough and close the ends, forming a ball again. Arrange your cookies in a tray, lined with baking parchment, leaving some room between each other because they’ll spread.

Preheat your oven to 350°F/180°C. Just pop the tray inside and bake for about 15 minutes or until the edges are golden brown.

Let them cool down and serve them, still warm or store them in an airtight jar. These cookies are a real treat, they’re crisp on the outside and moist on the inside, just as American cookies should be!

I hope you’ll give this recipe a go and if you do, don’t forget to leave me a comment below or on my Facebook page! SEE YOU SOON!<3

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