{"id":7226,"date":"2021-11-12T13:14:03","date_gmt":"2021-11-12T13:14:03","guid":{"rendered":"https:\/\/fjarno.org\/bescuit-especiat-de-carabassa\/"},"modified":"2021-11-12T13:14:03","modified_gmt":"2021-11-12T13:14:03","slug":"bescuit-especiat-de-carabassa","status":"publish","type":"post","link":"https:\/\/fjarno.org\/ca\/bescuit-especiat-de-carabassa\/","title":{"rendered":"BESCUIT ESPECIAT DE CARABASSA"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><b>INGREDIENTS<a href=\"https:\/\/fjarno.org\/?attachment_id=5483\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5483 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1.png\" alt=\"\" width=\"311\" height=\"311\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1.png 1080w, https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1-300x300.png 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1-100x100.png 100w, https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1-600x600.png 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1-1024x1024.png 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1-150x150.png 150w, https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1-768x768.png 768w\" sizes=\"auto, (max-width: 311px) 100vw, 311px\" \/><\/a><\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">250g de farina segons toler\u00e0ncia i prefer\u00e8ncies (blat, blat de moro, arr\u00f2s\u2026)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 ous sencers + 2 clares. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 iogurt natural <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 c.s d&#8217;AOVE<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">150g de carabassa cuita <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Edulcorant al gust (Stevia, eritritol, sucre, mel\u2026). <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Canyella, clau, nou moscada i gingebre en pols. <\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 sobre de llevat qu\u00edmic. <\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>ELABORACI\u00d3:  <\/b><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><i><span style=\"font-weight: 400;\">Precalfem el forn a 180\u00ba i folrem el motlle amb paper de forn perqu\u00e8 no es pegui o l&#8217;untem amb oli. <\/span><\/i><\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Triturem la carabassa cuita fins a obtenir un pur\u00e9. <\/span><\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Batem els ous i les clares amb l&#8217;edulcorant. Afegim el iogurt, l&#8217;AOVE, la carabassa i les esp\u00e8cies. Barregem fins que estiguin tots ben integrats.   <\/span><\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tamisem la farina juntament amb el llevat i les incorporem a la massa, batent lentament. <\/span><\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Afegim la massa al motlle i enfornem 45 min. <\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Valoraci\u00f3 nutricional: <\/strong><\/p>\n<p><span style=\"font-weight: 400;\">177 kcal; 27 g Hidrats de carboni; 7g prote\u00efna; 64 mg F\u00f2sfor; 288 mg Potassi. <\/span><\/p>\n<p><span style=\"font-weight: 400; color: #ff0000;\">**En qualsevol cas, caldr\u00e0 individualitzar**<\/span>[:ca]<strong>INGREDIENTS<\/strong><br \/>\n250g de farina segons toler\u00e0ncia i prefer\u00e8ncies (blat, blat de moro, arr\u00f2s\u2026)<a href=\"https:\/\/fjarno.org\/espanol-bizcocho-especiado-de-calabaza\/calabaza-1\/\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-5483 alignright\" src=\"https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1.png\" alt=\"\" width=\"338\" height=\"338\" srcset=\"https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1.png 1080w, https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1-300x300.png 300w, https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1-100x100.png 100w, https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1-600x600.png 600w, https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1-1024x1024.png 1024w, https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1-150x150.png 150w, https:\/\/fjarno.org\/wp-content\/uploads\/2021\/11\/Calabaza-1-768x768.png 768w\" sizes=\"auto, (max-width: 338px) 100vw, 338px\" \/><\/a><br \/>\n2 ous sencers + 2 clares.<br \/>\n1 iogurt natural<br \/>\n2 c.s d&#8217;Oli d&#8217;oliva verge extra<br \/>\n150g de carabassa cuita<br \/>\nEdulcorant al gust (Stevia, eritritol, sucre, mel\u2026).<br \/>\nCanyella, clau, nou moscada i gingebre en pols.<br \/>\n1 sobre de llevat qu\u00edmic.<\/p>\n<p><strong>ELABORACI\u00d3:<\/strong><br \/>\nPrecalfem el forn a 180 graus i folrem el motlle amb paper de forn perqu\u00e8 no es pegui o l&#8217;untem amb oli.<br \/>\nTriturem la carabassa cuita fins a obtenir un pur\u00e9.<br \/>\nBatem els ous i les clares amb l&#8217;edulcorant. Afegim el iogurt, l&#8217;oli, la carabassa i les esp\u00e8cies. Barregem fins que estiguin tots ben integrats.<br \/>\nTamisem la farina juntament amb el llevat i les incorporem a la massa, batent lentament.<br \/>\nAfegim la massa al motlle i al forn 45 min.  <\/p>\n<p><strong>Valoraci\u00f3 nutricional: <\/strong><\/p>\n<p>177 kcal; 27 g Hidrats de carboni; 7g prote\u00efna; 64 mg F\u00f2sfor; 288 mg Potassi.<\/p>\n<p><span style=\"color: #ff0000;\">*En qualsevol cas, caldr\u00e0 individualitzar*<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; INGREDIENTS 250g de farina segons toler\u00e0ncia i prefer\u00e8ncies (blat, blat de moro, arr\u00f2s\u2026) 2 ous sencers + 2 clares. 1 iogurt natural 2 c.s d&#8217;AOVE 150g de carabassa cuita Edulcorant al gust (Stevia, eritritol, sucre, mel\u2026). Canyella, clau, nou moscada i gingebre en pols. 1 sobre de llevat qu\u00edmic. &nbsp; ELABORACI\u00d3: &nbsp; Precalfem [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7228,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[110,136],"tags":[],"class_list":["post-7226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-receptes","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"_links":{"self":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/comments?post=7226"}],"version-history":[{"count":0,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/posts\/7226\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media\/7228"}],"wp:attachment":[{"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/media?parent=7226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/categories?post=7226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fjarno.org\/ca\/wp-json\/wp\/v2\/tags?post=7226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}