Bars with cioko crispy and gluten-free chocolate

Bars with cioko crispy and gluten-free chocolate
Share Condividi su:   Facebook share button Twitter share button WhatsApp share button


Time: 60 minuti
Difficulty: Facile

We can make delicious homemade snacks, just choose gluten-free cereals and seeds that you like.
I present my favorite version with chocolate cover.
Features:
Dark chocolate is rich in antioxidant compounds such as polyphenols, flavanols, catechins and their concentration is higher than that of other foods also considered antioxidants, such as blueberries and acai berries.
Flavanols stimulate the endothelium lining the arteries by activating a mechanism that improves pressure.
Historical notes :
In Bern in 1879, Rodolphe Lindt started the first production of dark chocolate, while Frank Mars invented the first chocolate bar in Chicago in 1923.
Notes:
It is good for the mood and protects the heart if consumed a square a day, but we strictly recommend an excellent 70% dark chocolate.

Ingredients for 6 bars
30 g cioko crispy without gluten
30 g special bran without gluten
40 g gluten-free roasted quinoa beans
40 g millet in toasted beans without gluten
40 g gluten-free seed mix
30 g dried apricots without gluten
40 g of cane sugar
110 g low fat yogurt
400 g dark chocolate 70% gluten-free

Proceeding
Pour the cereals into a bowl together with the toasted beans, the mix of seeds, the apricots made into fillets, add the sugar and yogurt mix well with a spoon and pour two tablespoons into a non-stick mold from mini plum cake, let it rest in the fridge 30 minutes.
In the meantime put the chocolate in a bain-marie until it melts, pour into the plum cake mold to cover, let stand for an hour before removing from the mold.
Notes: Toast the quinoa and millet in the oven for about 20-25 minutes at 180 second.

TOP