Its a super quick recipe for an instant treat!

Cereal, used since the beginning of time!

Named Ceres, Roman goddess of the harvestCereals are not new, as traces of them were found in a cave located in the northwest of Mozambique and have been around since the Stone Age (100,000 years ago. AD). It seems that they were already used to feed not only humans, but also animals … Gradually, grain production outpaced livestock farming, providing up to 45% of humanity’s dietary calories. We consume them In whole grain form (rice, corn) but mostly Reduce flour, flakes, semolina…

In various capacities, Grains contributed to the rise of great civilizationsSo, for the organization of society: Middle Eastern and then European civilization was formed around wheat, in the Far Eastern south around rice and in the north around wheat, Amerindians around maize, Black Africa around millet.
Today, wheat occupies a prominent place, viz Rice that feeds billions of people

, corn which is fed to humans and animals and barley which is mainly used for the production of malt. Not forgetting advanced grains thanks to organic farming: Spelled, rye, oats, quinoa (The latter originates from South America).
In our climate, we mainly use:

• soft wheat, rye and spelled in baking and pastry;
• durum wheat for pasta and couscous;
• Rice
• Oats for porridge and flakes.

What are the nutritional benefits of grains?

There are grains High in carbohydrates In the form of starch, in proteins (up to 15% for durum wheat), in lipids – Vegetable oil is extracted from some of them – and in mineral salts ; Poor, on the other hand, in essential amino acids. Some of them contain gluten, a protein that makes it possible to make bread (spelt, wheat or rye) but can also cause intolerance. The same goes for white rice, which can cause vitamin B1 deficiency, and for corn, which, when eaten in very large quantities, provokes vitamin PP deficiency. But this is an excess that we ignore, because we use only the best grains, which enhance our breakfasts and desserts…

Cyril Lignac’s Chocolate Cereal Bar: Step by Step Recipe

A chocolate cereal bar Much more than a simple treatment : They are The perfect companion to appease a small appetite And recharge the battery immediately. With a balanced mix of nutritious grains and delicious chocolate chips, this snack offers A quick and constant source of energy, Ideal for filling the gap during the day. What about their practical format makes them easily transportable, thus making chocolate cereal bars An ideal breakfast choice, whether at work, school or on the go. So why resist this delicious temptation that satisfies our taste buds as much as our stomachs?

Ingredients:

• 90 grams of maple syrup
• 50 grams of coconut curd
• 70 grams of brown sugar
• 120 grams + 100 grams of oatmeal
• 50 grams of ground hazelnuts
• 120 g Speculo Spread (available in stores)
• 150 grams of dark chocolate

Preparation:

1. Preheat the oven to 170 degrees Celsius. Place a sheet of parchment paper in a square mold. Mix the maple syrup and yogurt together in a salad bowl. The mixture should be smooth. Add sugar and oats.
2. Put 2/3 of the mixture in a square mould. Then pinch. Melt the chocolate and mix it with the speculoos paste. Pour over the dough in the mold, sprinkle with oat flakes and hazelnuts.
3. Bake for 10 minutes to brown. Then refrigerate for 2 hours when it starts to cool. Then cut into squares of 5 cm on each side.

Also Read:

Cyril Lignac Homemade Brioche: The magic ingredient added to make it super soft

Chocolate Mousse by Cyril Lignac: His Surprising Method for Making Sensational Mousse

French Toast from Cyril Lignac: The Chef’s Secret for Homemade Treats with Unforgettable Taste!

Breakfast by Cyril Lignac: Discover the super delicious toast the chef tastes in the morning

Cyril Lignac-Style Omelet: This little addition from the chef makes it extra delicious and indulgent.

Cyril Lignac’s Egg-Free Flan: 3 Chef’s Tips for an Irresistible Texture and Unforgettable Taste

Cyril Lignac Pizza: The chef’s secret to treating yourself to a royal feast for less

Tiramisu: 2 Chef’s Tips for Unparalleled Creaminess by Cyril Lignac

Chocolate Fondant by Laurent Marriott: Simple, irresistible, perfect for a romantic evening