2024-02-15 08:46:15
Discover Cyril Lignac’s tips for preparing an energy snack in the blink of an eye and enjoy it following a well-deserved sports session or during snack time.
Cereals, used since the dawn of time!
Named Ceres, the Roman goddess of the harvestcereals are not new, since traces of them were found in a cave located in the north-west of Mozambique and dating from the Stone Age (100,000 ans of. J.-C.). It seems that they were already used to feed not only humans, but also animals… Little by little, cereal production gained over livestock farming, up to providing 45% of humanity’s food calories. We consume them in whole grain form (rice, corn) but most often reduced to flour, flakes, semolina…
In various capacities, cereals participated in the rise of great civilizationstherefore to the organization of societies: Middle Eastern and then European civilizations were formed around wheat, the Far Eastern ones around rice in the South and wheat in the North, the Amerindians around corn, Black Africa around millet.
Today, wheat continues to occupy a predominant place, as does the rice that feeds billions of people, corn which feeds men and animals, and barley which is used in particular for the manufacture of malt. Without forgetting certain cereals brought up to date thanks to organic farming: spelled, rye, oats, quinoa (the latter originating from South America).
In our climates, we mainly use:
- soft wheat, rye and spelled in baking and pastry;
- durum wheat for pasta and couscous;
- rice ;
- oats for porridges and flakes.
What are the nutritional benefits of cereals?
Cereals are 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 which makes it possible to make bread (spelt, wheat or rye) but which can also cause intolerance. The same goes for white rice which can cause a vitamin B1 deficiency, and for corn which, consumed in too large quantities, will trigger a vitamin PP deficiency. But these are excesses that we ignore, since we only use the best cereals, which enhance our breakfasts and desserts…
Cyril Lignac’s chocolate cereal bar: the step-by-step recipe
Chocolate cereal bars are much more than a simple treat : they are the perfect ally to appease small appetites and recharge the batteries in an instant. With their balanced blend of nutritious cereals and delicious chocolate pieces, these snacks offer a rapid and sustained source of energy, ideal to fill the gaps of the day. What regarding their practical format which makes them easily transportable, thus making chocolate cereal bars an ideal snack choice, whether at work, at school or on the go. So why resist this tasty temptation that satisfies our taste buds as much as our stomach?
Ingredients :
- 90 g of maple syrup
- 50 g coconut yogurt
- 70 g brown sugar
- 120 g + 100 g oatmeal
- 50 g crushed hazelnuts
- 120 g of speculoos spread (available in stores)
- 150g dark chocolate
The preparation :
Read also :
Cyril Lignac homemade brioche: the magic ingredient he adds to make it ultra soft
Chocolate mousse by Cyril Lignac: his surprising method for concocting a sensational mousse
French toast from Cyril Lignac: the chef’s secret for a homemade treat with an unforgettable flavor!
Cyril Lignac’s breakfast: discover the super delicious toast that the chef tastes in the morning
Cyril Lignac-style omelette: this little addition from the chef that makes it super delicious and airy
Cyril Lignac’s egg-free flan: the chef’s 3 tips for an irresistible texture and an unforgettable taste
Cyril Lignac’s pizza: the chef’s secret to treating yourself to a royal feast at a lower cost
Tiramisu by Cyril Lignac: the chef’s 2 tips for unrivaled creaminess
Chocolate fondant by Laurent Mariotte: easy, irresistible, perfect for a romantic evening
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