{"id":9010,"date":"2010-07-06T06:07:56","date_gmt":"2010-07-06T05:07:56","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=206"},"modified":"2010-07-06T06:07:56","modified_gmt":"2010-07-06T05:07:56","slug":"lisas-tekakor","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2010\/lisas-tekakor\/","title":{"rendered":"Lisas tekakor"},"content":{"rendered":"
\"Lisas<\/a>
Lisas tekakor (foto: Magnus Aronson)<\/figcaption><\/figure>\n

F\u00f6r ganska m\u00e5nga \u00e5r sedan var Lisa och jag reportrar p\u00e5 en tidning i Uppsala tillsammans. Sedan flyttade vi d\u00e4rifr\u00e5n b\u00e5da tv\u00e5. Nu bor hon i Skellefte\u00e5 och har precis gift sig. Som en liten grattish\u00e4lsning till b\u00e5de Lisa och Ryan O’Shea kommer h\u00e4r ett recept som Lisa skickade in n\u00e4r jag h\u00f6ll p\u00e5 med\u00a0en av kyrkkaffeb\u00f6ckerna f\u00f6r ett par \u00e5r sedan — f\u00f6r \u00e4kta k\u00e4rlek syns \u00f6verallt, till och med i fikat, eller hur?
\nLisa bakar mj\u00f6lkfria tekakor att \u00e4ta med goda p\u00e5l\u00e4gg vid alla m\u00f6jliga tillf\u00e4llen, inklusive skidresa med varm choklad och sommarfika p\u00e5 verandan. Hon anv\u00e4nder g\u00e4rna brunt socker och blandar vetemj\u00f6l med graham och r\u00e5g.
\nDen som inte beh\u00f6ver baka mj\u00f6lkfritt kan anv\u00e4nda sm\u00f6r och vanlig mj\u00f6lk i st\u00e4llet f\u00f6r margarin och havremj\u00f6lk.
\nTekakorna g\u00e5r utm\u00e4rkt att frysa.<\/p>\n

antal beroende p\u00e5 storlek
\nJ\u00e4sning: 30 minuter + lite till
\nUgn: 225\u00b0<\/p>\n

5 dl havregryn
\n1 l Oatley Havredryck eller motsvarande
\n300 g margarin
\n100 g j\u00e4st
\n1 msk salt
\n1 dl socker
\nca 2 l mj\u00f6l
\nen n\u00e4ve russin
\n1 tsk hjorthornssalt<\/p>\n

H\u00e4ll havregryn i en bunke, blanda med havredryck och l\u00e5t sv\u00e4lla i minst tv\u00e5 timmar eller \u00f6ver natten.
\nSm\u00e4lt margarinet, smula ner j\u00e4sten, r\u00f6r ner \u00f6vriga ingredienser och arbeta ihop till en deg. L\u00e5t den j\u00e4sa under duk i ungef\u00e4r en halvtimme. Kavla sedan ut degen och sk\u00e4r ut fyrkantiga \u201dmackor\u201d eller g\u00f6r runda kakor eller kanske hj\u00e4rtformade br\u00f6d med pepparkaksform. Stick lite h\u00e5l med en gaffel i tekakorna n\u00e4r de ligger p\u00e5 pl\u00e5ten. L\u00e5t dem j\u00e4sa en liten stund. In i ugnen, 225 grader varm, tills de f\u00e5r lite f\u00e4rg. L\u00e5t dem\u00a0svalna p\u00e5 galler.<\/p>\n","protected":false},"excerpt":{"rendered":"

F\u00f6r ganska m\u00e5nga \u00e5r sedan var Lisa och jag reportrar p\u00e5 en tidning i Uppsala tillsammans. Sedan flyttade vi d\u00e4rifr\u00e5n b\u00e5da tv\u00e5. Nu bor hon i Skellefte\u00e5 och har precis gift sig. Som en liten grattish\u00e4lsning till b\u00e5de Lisa och Ryan O’Shea kommer h\u00e4r ett recept som Lisa skickade in n\u00e4r jag h\u00f6ll p\u00e5 med\u00a0en…<\/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":[364,348,1],"tags":[],"class_list":["post-9010","post","type-post","status-publish","format-standard","hentry","category-mjolkfritt","category-recept","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9010"}],"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=9010"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9010\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9010"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9010"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9010"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}