Tales from the cup
Baghrir - Moroccan pancakes with Bianka30 minutes
Grits dumplings with plumps
Cook the grits in milk with the addition of salt and sugar as instructed on the packaging. Cover the milk with adhesive foil to prevent the crust from forming and allow it to cool. When the grits cools down, add the egg and gradually add the flour. It may not need all the flour. Form the mixture into a roller and cut into eight pieces. Lay out each piece in the palm of your hand, then put on half a plum and a little cinnamon and hang up the other half. Wrap the dough around it and form it into a ball. Boil the balls in boiling salty water for 10 minutes or until they emerge to the surface. Melt butter in a pan, add bread crumbs, cinnamon and brown sugar and fry everything briefly to make the crumbs glaze. Roll the boiled balls into crumbs. Bon appetite!1 hour
Polenta protein porridge with yogurt, raspberries and vanilla
Put water, almond milk, salt, sweetener and coconut oil in the pan, heat it and wait for it to boil. Then add the polenta and cook20 minutes
Did you know?
By definition, malt refers to barley malt. Malt is a product that is obtained by first soaking barley seeds in water, and then allowing the seeds to sprout in a cold and dark place. Sprouting indicates that the seed has been activated, i.e. that the enzymes that break down polysaccharides such as starch into simple sugars have developed. When the desired degree of sprouting is obtained, this process is halted by drying at high air temperatures. Due to the newly formed chemical composition, and its resulting distinctive aroma, malt is known as an alternative to sugar and other sweeteners. Malt is found in the Franck product line in its roasted and ground form, in the product Kneipp, while those who prefer instant preparation, barley malt is an integral part of the Bianka Classic product.