The Italian breakfast par excellence? It is probably a croissant and a cappuccino for many, but there is a problem. The classic Italian croissant is a flaky croissant that is obtained by mixing the leavened dough in layers with a nice stick of butter. Good yes, but definitely rich in fat. And even the wholemeal or vegan variant of the bar is no joke: in that case a margarine is used, of which we know little or nothing about the composition of fats. And always in not modest quantities.
But today we have the opportunity to enjoy a light croissant that is even good for our intestine.

MYBIOMA, THE LIGHT HORN THAT FEEDS GOOD BACTERIA

This light croissant is called Mybioma, and, if you don’t know it, I recommend you try it: it contains a mix of prebiotic fibers that nourish the intestinal bacterial flora and is made with a leavened dough with mother yeast by the Cupiello company on behalf of Fresystem of the Department of Agriculture of the University of Naples Federico II.

In short, Mybioma is a light and healthy croissant, and the two do not always coincide. In this case yes: it is in fact a croissant made with a dough that contains 10 different sources of fiber. Wheat, barley, peas, bamboo flour, rye, poppy seeds, nuts, citrus fruits, starch and flax seeds. This mix of different fibers nourishes the intestinal bacterial flora, promoting the growth of good bacteria and the synthesis of short-chain fatty acids, essential for digesting well and increasing the immune system. The dough is then subjected to 36 hours of leavening with mother yeast.
The result is a light croissant, peeled as per tradition, good and healthy, soft.

Where can we find Mybioma?
The product can be found in some supermarkets, in the frozen food department.
To find out where we can find it, write to the company here.

What if we don’t find it and want to make something similar at home?
Here is a recipe to make a light and fit croissant to be enjoyed at home without feeling guilty.
Obviously it will not have the same characteristics as the Mybioma croissant, but I certainly couldn’t leave you dry-mouthed!

LIGHT AND FIT CORNETTO: VERY EASY RECIPE

The result of this recipe will give you light croissants with a dough similar to that of brioche, so do not puff.
But it is a very healthy and digestible dough, the result is a soft brioscina and you will certainly enjoy the whim of the dessert.

125 grams of einkorn spelled flour or 00 or manitoba wheat flour.
One hundred grams of oat flour or NATRULY flour Flavored vanilla flavor (sweetened only with stevia)
Potato starch 15 grams or alternatively corn starch or bamboo flour
1 tablespoon of malt or honey (if you use flavored oat flour, only a teaspoon)
100 grams of melinda apple pulp
A jar of 150 grams of low-fat white skimmed Greek yogurt, also delactosed, or vegan Greek yogurt
Half a sachet of S. Martino mother yeast
Zest of half a lemon or grated orange
Two teaspoons of linseed or chopped pumpkin seeds (optional)

Procedure: mix the flours with the starch and the mother yeast. In another bowl, combine the yogurt with the apple pulp, lemon zest and malt or honey. Gradually add the flour mixture by adding spoonfuls to the bowl with the creams until you get a soft and workable dough.

Cover everything with a clean cloth and let it rise for two hours at room temperature. After this time, roll out the dough on the table until it forms a rectangle and divide it into 8 triangles.

Take each triangle, engrave it at the base with a knife creating a small cut of one cm and from the base start rolling it towards the tip. Put your croissants on a baking sheet covered with parchment paper and let rise for another twenty minutes. If you want, sprinkle them with your chopped flax seeds.

Bake the croissants in the oven for 20 minutes at 180 °.
You can then open them when cooked and stuff them with a little jam without added sugar or with Nutella light.
Kcal per croissant: 135.