{"id":6335,"date":"2022-08-04T11:23:55","date_gmt":"2022-08-04T09:23:55","guid":{"rendered":"https:\/\/staging.tomoor.be\/?p=6335"},"modified":"2022-08-04T12:14:14","modified_gmt":"2022-08-04T10:14:14","slug":"sables-au-jus-de-citron-et-dattes","status":"publish","type":"post","link":"https:\/\/staging.tomoor.be\/fr\/sables-au-jus-de-citron-et-dattes\/","title":{"rendered":"Sabl\u00e9s au jus de citron et dattes"},"content":{"rendered":"
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Sabl\u00e9s au jus de citron et dattes<\/h2>\n

Recipe by TomoorCuisine: Tussendoortje<\/mark>Difficulty: Makkelijk<\/mark>Portions<\/p>\n

9<\/p>\n

portionstemps de pr\u00e9paration<\/p>\n

15<\/p>\n

minutesIl est temps de se raidir<\/p>\n

1<\/p>\n

hour Stockage<\/p>\n

1 la semaine<\/p>\n

au frigo<\/p>\n

Ingredienten<\/h3>\n
    \n
  • Remplissage<\/strong><\/li>\n
  • \n

    425 g de dattes khalas, d\u00e9noyaut\u00e9es et hach\u00e9es<\/p>\n<\/li>\n

  • \n

    250 ml d’eau<\/p>\n<\/li>\n

  • \n

    2 cuill\u00e8res \u00e0 soupe de jus de citron<\/p>\n<\/li>\n

  • \n

    2 cuill\u00e8res \u00e0 soupe de sucre de datte<\/p>\n<\/li>\n

  • \n

    1\/2 cuill\u00e8re \u00e0 caf\u00e9 de bicarbonate de soude<\/p>\n<\/li>\n

  • Croustillant<\/strong><\/li>\n
  • \n

    175 g d’avoine<\/p>\n<\/li>\n

  • \n

    150 g de farine tout usage ou de farine d’amande<\/p>\n<\/li>\n

  • \n

    160 g de sucre de dattes<\/p>\n<\/li>\n

  • \n

    1\/4 cuill\u00e8re \u00e0 caf\u00e9 de levure chimique<\/p>\n<\/li>\n

  • \n

    170 g de beurre ramolli<\/p>\n<\/li>\n<\/ul>\n

    Bereidingswijze<\/h3>\n
      \n
    • Pr\u00e9chauffez le four \u00e0 180\u00b0C. Placez la grille en position m\u00e9diane. Tapisser un moule carr\u00e9 de 20 cm d’une bande de papier sulfuris\u00e9.<\/li>\n
    • Remplissage<\/strong><\/li>\n
    • Dans une casserole, porter \u00e0 \u00e9bullition les dattes, l’eau, le jus de citron et le sucre de dattes. Ajouter le bicarbonate de soude, bien m\u00e9langer le tout et laisser mijoter 5 minutes jusqu’\u00e0 ce que les dattes se soient effondr\u00e9es. Laisser refroidir.<\/li>\n
    • Croustillant<\/strong><\/li>\n
    • Dans un bol, m\u00e9langer les flocons d’avoine, la farine, le sucre de datte et la poudre \u00e0 p\u00e2te. Ajouter le beurre et remuer pour combiner.<\/li>\n
    • R\u00e9partir la moiti\u00e9 du croustillant dans le plat allant au four et presser fermement. Couche avec le m\u00e9lange de dattes. Couvrir avec le croustillant restant et presser l\u00e9g\u00e8rement. Cuire au four pendant 45 minutes ou jusqu’\u00e0 ce que le croustillant soit dor\u00e9. Laisser refroidir sur une grille pendant 2 heures. D\u00e9mouler et couper en 16 carr\u00e9s.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

      Pin Print Sabl\u00e9s au jus de citron et dattes Recipe by TomoorCuisine: TussendoortjeDifficulty: MakkelijkPortions 9 portionstemps de pr\u00e9paration 15 minutesIl est temps de se raidir 1 hour Stockage 1 la semaine au frigo Ingredienten Remplissage 425 g de dattes khalas, d\u00e9noyaut\u00e9es et hach\u00e9es 250 ml d’eau 2 cuill\u00e8res \u00e0 soupe de jus de citron 2 cuill\u00e8res […]<\/p>\n","protected":false},"author":1,"featured_media":6266,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"_breakdance_hide_in_design_set":false,"_breakdance_tags":"","footnotes":""},"categories":[29],"tags":[],"class_list":["post-6335","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"_links":{"self":[{"href":"https:\/\/staging.tomoor.be\/fr\/wp-json\/wp\/v2\/posts\/6335","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.tomoor.be\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.tomoor.be\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.tomoor.be\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.tomoor.be\/fr\/wp-json\/wp\/v2\/comments?post=6335"}],"version-history":[{"count":0,"href":"https:\/\/staging.tomoor.be\/fr\/wp-json\/wp\/v2\/posts\/6335\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.tomoor.be\/fr\/wp-json\/wp\/v2\/media\/6266"}],"wp:attachment":[{"href":"https:\/\/staging.tomoor.be\/fr\/wp-json\/wp\/v2\/media?parent=6335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.tomoor.be\/fr\/wp-json\/wp\/v2\/categories?post=6335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.tomoor.be\/fr\/wp-json\/wp\/v2\/tags?post=6335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}