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Sweet cecine, or Italian chickpea little focaccia, for a breakfast simple to prepare and beneficial for muscles and brain

Sweet cecine, or Italian chickpea little focaccia, for a breakfast simple to prepare and beneficial for muscles and brain

More and more scientific studies say it, having breakfast helps to counteract hunger attacks during the day, overweight and obesity and improves brain function. And if breakfast is also rich in proteins, these nourish the muscles, even more than if they were taken for lunch or dinner. So here is a yummy and healthy breakfast, sweet cecine with almond cream and fresh raspberries. Cecine are Italian small focaccias made with chickpea flour, which provides protein and fiber, and chestnut flour, which gives sweetness and substances capable of protecting the muscles from the risk of atrophy. And if you think that in the morning you don't have enough time to prepare these delights, well, maybe it's the case of changing your mind. In fact, the cecine batter is prepared the night before and left to rest for one night. The next day just heat a pan and pour the batter in spoonfuls, wait a few minutes… and breakfast is ready!


70 grams of chickpea flour
30 grams of chestnut flour
1 tablespoon of brown sugar
200 grams of water
1 tablespoon of extra virgin olive oil
Almond and raspberry cream (for accompaniment)
In a bowl, mix the flour and sugar. Slowly add the water, stirring with a whisk to avoid the formation of lumps. Cover the bowl with cling film and let the batter sit overnight. The next day, at breakfast, take the batter back and add a tablespoon of extra virgin olive oil, mix well. Grease a pan with oil and heat. Pour a ladle of batter into the pan and wait for a few minutes. When you see the bubbles on the surface, turn the cecina over and let it cook for a few minutes on the other side as well. Taste the chickpeas with a drizzle of maple syrup or even, why not, spread them with almond cream and decorate them with fresh raspberries. Almond cream can be bought ready-made or, even better, you can make it at home. It is enough to blend 200 grams of almonds for 20-25 minutes, until the almonds have released their oil. The only thing is to stop the blender often so as not to overheat it and also to detach the mixture from the walls. Once the almond cream is ready, you can also add a little vanilla to make it tastier.
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