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Colazione cereali, granola, arace e papaia

Granola di Florida arancia e papaiaColazione con cereali, granola, arace e papaia: La Granola è considerato  una colazione molto sana sia in America che in Gran Bretagna. Servire cereali a  colazione con granola di arance e papaia, con frutta fresca e uno strato di , yogurt può essere servito come  un semifreddo o come dessert molto sano!

Ingredienti per 8

  • 1 kg  di grano arrotolato
  • 125 grammi  di noci crudi
  • 1 cucchiaino  noce moscata grattugiata al momento
  • 2 cucchiaini di cannella
  • 1/2 cucchiaino di sale
  • 120 ml  di miele
  • 4 cucchiai olio vegetale
  • 1 cucchiaino Estratto di vaniglia puro
  • 1 cucchiaino di Estratto di arancio puro
  • 240 ml di succo di arancia.
  • 1 albume grande
  • 120 grammi  di papaia essiccata  essiccati

Granola di Florida arancia e papaia

  1. Preriscaldate il forno a 325° F/160 C.
  2. In una ciotola, unire gli ingredienti asciutti tranne la papaya essiccata.
  3. Aggiungere lentamente in 1/3 di succo d’arancia quindi mescolare bene per uniformare la miscela di farina d’avena. Ripetere due volte, mescolando dopo ogni aggiunta di 1/3 di succo d’arancia.
  4. In una casseruola, scaldare l’olio leggermente, il miele e il sale fino a quando il sale è sciolto, poi lasciarlo raffreddare.
  5. Versare gli ingredienti bagnati in ingredienti secchi (eccetto la papaya essiccata) e mescolare bene per garantire tutto ciò venga ben ricoperto con olio e sciroppo.
  6. Battere il bianco d’uovo in una ciotola separata, fino a quando la miscela è soffice, quindi aggiungete con il composto.
  7. Foderare una teglia con carta da forno, poi diffondere il muesli sulla teglia da forno e cuocere per circa 30-35 minuti fino al doratura, mescolando occasionalmente, così cuoce uniformemente.
  8. Una volta raffreddato completamente, aggiungere l’uvetta e ciliegie, poi servire o conservare in un contenitore ermetico.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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