{"id":15837,"date":"2022-04-03T06:35:58","date_gmt":"2022-04-03T04:35:58","guid":{"rendered":"https:\/\/bloggar.hemmetsjournal.se\/anna\/?p=15837"},"modified":"2022-04-03T06:35:58","modified_gmt":"2022-04-03T04:35:58","slug":"gronprickiga-kex","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2022\/gronprickiga-kex\/","title":{"rendered":"Gr\u00f6nprickiga kex"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

H\u00e4r kommer den svenska versionen av receptet fr\u00e5n i f\u00f6rrg\u00e5r!<\/p>\n\n\n\n

N\u00e5gra deciliter n\u00e4sselskott eller spenat? De beh\u00f6ver inte n\u00f6dv\u00e4ndigtvis bli soppa. Prova att baka kex ist\u00e4llet! De \u00e4r goda som ett lite nyttigare alternativ till chips men ocks\u00e5 med f\u00e4rskost eller ost och gr\u00f6nsaker. Vad som \u00e4r en lagom gr\u00e4ddningstid beror mycket p\u00e5 hur tunt man kavlar ut degen \u2013 och ocks\u00e5 p\u00e5 hur knapriga man vill ha kexen. Ju knaprigare, desto brunare \u2013 och d\u00e5 syns inte det vackra gr\u00f6na lika bra. Det \u00e4r bara att v\u00e4lja!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Proffstips fr\u00e5n Jennifer: vill du sk\u00e4ra\ndem i rutor f\u00f6r att f\u00e5 riktigt snygga kvadratiska eller rektangul\u00e4ra kex, eller\nkanske kexpinnar, s\u00e5 gr\u00e4dda dem i tio minuter, ta ut och sk\u00e4r och gr\u00e4dda sedan\nklart. Om kanterna b\u00f6rjar bli f\u00f6r bruna g\u00e5r det ocks\u00e5 bra att ta is\u00e4r dem\n(eller bryta plattan i bitar), v\u00e4nda dem och rosta dem en stund till.<\/p>\n\n\n\n

Det kan vara gott med n\u00e5gon krydda i \u2013\ntimjan eller oregano, kanske? Riven ost kan ocks\u00e5 passa.<\/p>\n\n\n\n

tv\u00e5 pl\u00e5tar fulla
Ugn: 200\u00b0, 20\u201330 minuter<\/p>\n\n\n\n

100 g sm\u00f6r
3\u20134 dl hackade f\u00e4rska n\u00e4sselskott eller spenatblad (eller 2 dl fryst och tinad hackad spenat)
5 dl havregryn
2 dl vetemj\u00f6l
1 tsk bakpulver
1\u20132 tsk salt
vitpeppar
2 dl mj\u00f6lk<\/p>\n\n\n\n

Ta fram sm\u00f6ret i god tid s\u00e5 att det hinner\nbli lite mjukt.<\/p>\n\n\n\n

Sk\u00f6lj n\u00e4sselskott eller spenatblad noga\noch hacka dem s\u00e5 att det blir tre\u2013fyra deciliter (eller ta fram hackad spenat\nfr\u00e5n frysen, l\u00e5t den tina och m\u00e4t upp tv\u00e5 deciliter).<\/p>\n\n\n\n

K\u00f6r havregrynen i matberedare till ett\ngrovt mj\u00f6l.<\/p>\n\n\n\n

M\u00e4t upp resten av ingredienserna i\nmatberedaren och l\u00e5t den blanda dem till en deg. Den kommer att vara lite l\u00f6s\nf\u00f6rst, men n\u00e4r havregrynen sv\u00e4ller blir den fastare. Smaka p\u00e5 den, salta mer om\ndet beh\u00f6vs och peppra.<\/p>\n\n\n\n

L\u00e4gg h\u00e4lften av degen p\u00e5 en pl\u00e5t kl\u00e4dd med\nbakpl\u00e5tspapper, platta till den lite med en slickepott, l\u00e4gg ett bakpl\u00e5tspapper\novanp\u00e5 och kavla ut den till en tunn platta som t\u00e4cker hela pl\u00e5ten.<\/p>\n\n\n\n

G\u00f6r likadant med resten av degen.<\/p>\n\n\n\n

Gr\u00e4dda kexen i 200 graders ugnsv\u00e4rme, mitt\ni ugnen. Ta en titt p\u00e5 dem efter 20 minuter \u2013 om de ska bli knapriga kan det\nbeh\u00f6vas lite l\u00e4ngre tid.<\/p>\n","protected":false},"excerpt":{"rendered":"

H\u00e4r kommer den svenska versionen av receptet fr\u00e5n i f\u00f6rrg\u00e5r! N\u00e5gra deciliter n\u00e4sselskott eller spenat? De beh\u00f6ver inte n\u00f6dv\u00e4ndigtvis bli soppa. Prova att baka kex ist\u00e4llet! De \u00e4r goda som ett lite nyttigare alternativ till chips men ocks\u00e5 med f\u00e4rskost eller ost och gr\u00f6nsaker. Vad som \u00e4r en lagom gr\u00e4ddningstid beror mycket p\u00e5 hur tunt…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[354,355,361,348],"tags":[],"class_list":["post-15837","post","type-post","status-publish","format-standard","hentry","category-aggfritt","category-brod","category-langpannerecept","category-recept"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/15837"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=15837"}],"version-history":[{"count":2,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/15837\/revisions"}],"predecessor-version":[{"id":15841,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/15837\/revisions\/15841"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=15837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=15837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=15837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}