{"id":9203,"date":"2011-04-28T06:15:24","date_gmt":"2011-04-28T05:15:24","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=1744"},"modified":"2011-04-28T06:15:24","modified_gmt":"2011-04-28T05:15:24","slug":"knex","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2011\/knex\/","title":{"rendered":"Knex"},"content":{"rendered":"
\"\"<\/a>
Knex.<\/figcaption><\/figure>\n

Fr\u00f6p\u00e5sar ska man ju inte ha st\u00e5ende i skafferiet f\u00f6r l\u00e4nge eftersom de flesta fr\u00f6er inneh\u00e5ller fett som kan h\u00e4rskna — men innan den tr\u00e5kiga f\u00f6rvandlingen intr\u00e4ffar \u00e4r de som alla vet otroligt nyttiga.<\/p>\n

— Du m\u00e5ste bara smaka! Jag har bakat knex! sa Marita n\u00e4r jag kom till \u00d6rebro h\u00e4romdagen.<\/p>\n

”Kn\u00e4cks” h\u00f6rde jag — och undrade sedan n\u00e4r kn\u00e4ck kokas efter p\u00e5sk och har f\u00e5tt ett l\u00f6jligt engelskt plural-s.<\/p>\n

Men knex, det \u00e4r n\u00e5got helt annat: ett lustigt mellanting mellan kex och kn\u00e4ckebr\u00f6d. Marita hade f\u00e5tt receptet fr\u00e5n en god v\u00e4n och sin vana trogen modifierat det lite grann. Resultatet \u00e4r superknapriga sm\u00e5 bitar som p\u00e5 ett \u00f6gonblick blir beroendeframkallande. N\u00e4r jag tittade n\u00e4rmare p\u00e5 receptet ins\u00e5g jag att det dessutom \u00e4r glutenfritt. Ett fynd in i alla h\u00f6rn allts\u00e5!<\/p>\n

en pl\u00e5t full — antal beroende p\u00e5 storlek
\nUgn: 150 grader, ca 70 minuter<\/p>\n

2 dl majsenamj\u00f6l
\n2\u00bd dl blandade fr\u00f6er (till exempel solrosfr\u00f6, sesamfr\u00f6, pumpafr\u00f6\u00a0och linfr\u00f6)
\n\u00bd tsk salt
\n3\/4 dl matolja, till exempel rapsolja
\n2\u00bd dl vatten<\/p>\n

att str\u00f6 \u00f6ver:
\nganska mycket flingsalt<\/p>\n

R\u00f6r ihop alla torra ingredienser. Tills\u00e4tt oljan och r\u00f6r om. Koka upp vattnet, tills\u00e4tt det ocks\u00e5 och r\u00f6r ihop till en ganska kompakt deg. Tryck ut den tunt och j\u00e4mnt\u00a0p\u00e5 ett bakpl\u00e5tspapper p\u00e5 en pl\u00e5t och str\u00f6 \u00f6ver flingsalt (Marita och jag tycker att det \u00e4r gott med mycket flingsalt, men man kan prova sig fram). Sk\u00e4r med kniv eller sporre i lagom stora bitar.<\/p>\n

Gr\u00e4dda knexen i 150 graders ugnsv\u00e4rme i ungef\u00e4r en timme och tio minuter eller tills de k\u00e4nns h\u00e5rda och \u00e4r l\u00e4tta att bryta is\u00e4r i sk\u00e5rorna. L\u00e5t dem svalna och f\u00f6rvara dem luftt\u00e4tt. Servera som de \u00e4r till en kopp te eller en sk\u00e5l soppa, eller l\u00e4gg dem p\u00e5 ostbrickan.<\/p>\n

(Ett litet P.S.: Keramiken p\u00e5 bilden kommer fr\u00e5n den ekumeniska kommuniteten i Taiz\u00e9, d\u00e4r det finns massor av duktiga keramiker. De g\u00f6r muggar, koppar, sk\u00e5lar, fat, kannor\u00a0och uppl\u00e4ggningsfat i en rad standardmodeller som sedan f\u00e5r olika glasyrer. Den h\u00e4r glasyren heter Omnia och best\u00e5r av alla glasyrslattar som blir \u00f6ver. De h\u00e4lls ihop, n\u00e5gon r\u00f6r om — och s\u00e5 uppst\u00e5r en glasyr som skiftar i olika bruna och gr\u00f6na nyanser, lite olika beroende p\u00e5 vad som hade blivit \u00f6ver just den g\u00e5ngen, men alltid vackert. Passar bra i Fester med rester<\/em>, eller hur? P\u00e5 Taiz\u00e9s hemsida <\/a>kan man l\u00e4sa mer om keramiken.)<\/p>\n","protected":false},"excerpt":{"rendered":"

Fr\u00f6p\u00e5sar ska man ju inte ha st\u00e5ende i skafferiet f\u00f6r l\u00e4nge eftersom de flesta fr\u00f6er inneh\u00e5ller fett som kan h\u00e4rskna — men innan den tr\u00e5kiga f\u00f6rvandlingen intr\u00e4ffar \u00e4r de som alla vet otroligt nyttiga. — Du m\u00e5ste bara smaka! Jag har bakat knex! sa Marita n\u00e4r jag kom till \u00d6rebro h\u00e4romdagen. ”Kn\u00e4cks” h\u00f6rde jag —…<\/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":[355,340,358,348,1],"tags":[489,585,594,595,635,642,719,787],"class_list":["post-9203","post","type-post","status-publish","format-standard","hentry","category-brod","category-forresten","category-glutenfritt","category-recept","category-uncategorized","tag-flingsalt","tag-kex","tag-knackebrod","tag-knex","tag-linfro","tag-majsenamjol","tag-pumpafro","tag-solrosfro"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9203"}],"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=9203"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9203\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}