{"id":6705,"date":"2013-01-21T11:13:57","date_gmt":"2013-01-21T10:13:57","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=6705"},"modified":"2013-01-21T11:13:57","modified_gmt":"2013-01-21T10:13:57","slug":"krispepparkaka","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2013\/krispepparkaka\/","title":{"rendered":"Krispepparkaka"},"content":{"rendered":"

N\u00e4r jag l\u00e4ste vad Johanna<\/strong> skrev om beredskapspiroger <\/a>nyligen kom jag att t\u00e4nka p\u00e5 ett recept som fanns med redan i den f\u00f6rsta Kyrkkaffe<\/a><\/em>-boken. Det var ganska knapph\u00e4ndigt skrivet, och jag missf\u00f6rstod det, s\u00e5 i f\u00f6rsta upplagan blev det fel. Men sedan provbakade b\u00e5de min mamma och jag, och s\u00e5 r\u00e4ttade vi till det. S\u00e5 ni som har en bok ur f\u00f6rsta upplagan, g\u00f6r inte som det st\u00e5r d\u00e4r, g\u00f6r s\u00e5h\u00e4r ist\u00e4llet!<\/p>\n

F\u00f6rra v\u00e5ren plockade jag fram receptet igen och t\u00e4nkte att det skulle vara med i Hembakat f\u00f6r alla<\/em> <\/a>— det \u00e4r n\u00e4mligen helt fritt fr\u00e5n \u00e4gg, och dessutom \u00e4r den bakad p\u00e5 kornmj\u00f6l som inte inneh\u00e5ller s\u00e5 mycket gluten (den som \u00e4r glutenintolerant ska nog inte prova den, men den som provar att \u00e4ta mindre gluten kan bli glad). Den boken blev alldeles \u00f6verfull med goda saker, s\u00e5 jag fick plocka bort mycket, men Magnus fina bild sparade jag s\u00e5klart.<\/p>\n

Vars\u00e5goda — och tack Johanna f\u00f6r inspirationen och Inga-Britt<\/strong> f\u00f6r receptet!<\/p>\n

***<\/p>\n

\"\"<\/a>
Utan lyxvaror som \u00e4gg och sm\u00f6r och med ganska lite socker: krispepparkakan. Foto: Magnus Aronson<\/figcaption><\/figure>\n

Krispepparkaka<\/strong><\/p>\n

\u201dUnder kristiden p\u00e5 40-talet samlades vi ofta till Finlandsaftnar, d\u00e5 vi stickade hj\u00e4lmskydd, sockor och vantar av garn, som var gjort av cellull\u201d, skriver Inga-Britt Fl\u00e4ckman i Iggesund, \u201drena tr\u00e4et, allts\u00e5, inte mycket v\u00e4rme, men starka. Vid dessa tillf\u00e4llen hade man med sig en liten burk med kaffegrus, som man blandade med surrogat. Och s\u00e5 \u00e5t man krispepparkaka.\u201d<\/p>\n

Korn inneh\u00e5ller en mycket liten m\u00e4ngd gluten och anv\u00e4nds mest till tunnbr\u00f6d i vanliga fall. Krispepparkakan blir som ett mellanting mellan mjuk pepparkaka och \u201dfilmj\u00f6lkslimpa\u201d och \u00e4r god b\u00e5de till kaffet och med sm\u00f6r och en skiva ost till en kopp te. Gl\u00f6m inte att ber\u00e4tta om Finlandsaftnarna n\u00e4r fatet skickas runt!<\/p>\n

en mjuk, br\u00f6dliknande kaka<\/p>\n

Ugn: 175 grader<\/p>\n

2 kkp (3 dl) mj\u00f6lk
\n1 kkp (1\u00bd dl) socker
\n2 msk sirap
\n3 kkp (4\u00bd dl) kornmj\u00f6l
\n1 tsk kanel
\n1 tsk nejlikor
\n1 tsk ingef\u00e4ra
\n2 tsk bikarbonat
\nrussin efter behag eller (en halv kkp, \u00be dl)<\/p>\n

Blanda mj\u00f6lk med socker och sirap och r\u00f6r ner de torra ingredienserna. H\u00e4ll smeten i en smord och br\u00f6ad form och gr\u00e4dda kakan i 175 graders ugnsv\u00e4rme tills den \u00e4r torr inuti (prova med sticka).<\/p>\n","protected":false},"excerpt":{"rendered":"

N\u00e4r jag l\u00e4ste vad Johanna skrev om beredskapspiroger nyligen kom jag att t\u00e4nka p\u00e5 ett recept som fanns med redan i den f\u00f6rsta Kyrkkaffe-boken. Det var ganska knapph\u00e4ndigt skrivet, och jag missf\u00f6rstod det, s\u00e5 i f\u00f6rsta upplagan blev det fel. Men sedan provbakade b\u00e5de min mamma och jag, och s\u00e5 r\u00e4ttade vi till det. S\u00e5…<\/p>\n","protected":false},"author":31,"featured_media":0,"comment_status":"open","ping_status":"open","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":[354,355,348],"tags":[],"class_list":["post-6705","post","type-post","status-publish","format-standard","hentry","category-aggfritt","category-brod","category-recept"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/6705"}],"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=6705"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/6705\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=6705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=6705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=6705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}