Granola bars (ovvero come ti affronto settembre)

Quando si dice che a settembre si ricomincia tutto, si pensa che piano piano si riprendano le normali attività quotidiane. Prima il lavoro, poi le scuole, così da arrivare nel giro di un paio di settimane a pieno regime con la routine usuale, magari con un po’ di musica soft di sottofondo e il canto degli uccellini.

Questa è la rosea immaginazione: settembre come una spintarella, un gentile “su, dai, riprendiamo la normalità”.

La realtà è che settembre è arrivato delicato e soave come un calcio nelle gengive: neanche il tempo di aprire la porta di scuola ed ero già in ritardo clamoroso sul progetto di tesi, il lavoro sembra un animale feroce che aspetta il momento di debolezza per sbranarti (e io, nel dubbio, mi fingo morta) e non so bene a chi possa chiedere l’aggiunta di un giorno alla settimana (battezzato il disperadì) per riuscire a portare avanti tutti quei meravigliosi progetti connessi al Salone del Gusto a cui ho aderito taaaanto tempo fa con taaaaaanto entusiasmo, e che vedrete ormai prestissimo (sempre che non-si-sa-chi accetti la mia richiesta per l’introduzione del disperadì).

Così, come si suol dire, a mali estremi estremi rimedi! Quindi ho preso una ciotola, miele e gocce di cioccolato (per il conforto), fiocchi d’avena, mirtilli rossi e uvetta (per la morbidezza), ho aperto la dispensa ancora stipata degli ottimi prodotti BIO Nuova Terra, ho tostato del miglio finché non ho sentito il profumo delle nocciole (faccio pure i trucchi magici, in questo settembre) e poi ho aggiunto tutti quei semi croccantini che fanno tanto bene, come sesamo, lino, papavero e zucca. Une bella mescolata e via, la teglia in forno per il tempo di un caffè (dai, facciamo due).. due colpi di coltello et voilà..

.. granola bars per tutti!

Granola bars, bites and chunk collage

E se non tutte le granola bars rimangono belle compatte? Se qualche pezzetto si stacca? Se mi vengono piccine? Si trasformano in granola bites, in granola chunk e se proprio proprio buttasse male anche granola powder (che tanto in inglese fa comunque figo, e non impegna).. qui non ci si scompone certo per così poco, vero o no?!

Anche perché, son buoni tanto quanto.. e sono il modo perfetto per iniziare la giornata, uno spuntino comodo da portare con sé, ma anche uno snack da divano, magari davanti ad un film.

Granola bites

Granola bar, bites and chunk

Di Pubblicata:

  • Resa: 6 Persone servite
  • Preparazione: 20 minuti
  • Cottura: 15 minuti
  • Pronta In: 35 minuti

Ingredienti

Istruzioni

  1. Per prima cosa tostate il miglio in una padella antiaderente per qualche minuto, finché i chicchi non saranno sbiancati, gonfi e profumeranno di nocciole tostate. Lasciate da parte a raffreddare.
  2. Raccogliete tutti gli ingredienti secchi in una ciotola abbastanza capiente, quindi versate il miele (reso liquido scaldandolo, se necessario) sopra di essi e mescolate accuratamente.
  3. Pre-riscaldate il forno a 180°C.
  4. Ricoprite una teglia rettangolare 30x40 (va benissimo la placca del forno) di carta forno, quindi distribuite il composto fino a creare uno strato uniforme, alto circa 1,5-2cm.
  5. Infornate in forno già caldo per 15 minuti circa, fino a doratura. Non cuocete troppo, altrimenti sarà difficile tagliare poi in pezzi.
  6. Fate raffreddare, quindi sformate e tagliate in barrette o in pezzetti. Lasciate asciugare, quindi conservate in una scatola di latta.
  7. Se volete della granola croccante, perfetta da usare a colazione nel latte o nello yogurt, spezzettate semplicemente il composto in modo irregolare, a piccoli blocchi. Se scegliete di ottenere le barrette, conservate comunque tutte le briciole che dovessero staccarsi in un vaso di vetro, come la granola.

GRANOLA BARS – DOWNLOAD THE ENGLISH RECIPE (PDF) BY CLICKING HERE 

Granola bar, bites and chunk

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