{"id":2272,"date":"2025-02-25T01:16:02","date_gmt":"2025-02-24T23:16:02","guid":{"rendered":"https:\/\/www.inderach.com\/?p=2272"},"modified":"2025-02-28T20:54:41","modified_gmt":"2025-02-28T18:54:41","slug":"caldereta-de-llenties-beluga-amb-marisc","status":"publish","type":"post","link":"https:\/\/www.inderach.com\/cast\/2025\/02\/25\/caldereta-de-llenties-beluga-amb-marisc\/","title":{"rendered":"Pan de quinoa y c\u00farcuma"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:80%\">\n<p class=\"has-text-align-center\" style=\"font-size:24px\"><em>Pan de molde hecho a base de quinoa, sin harina! Una idea genial para trabajar nuevas texturas y comer pan de forma saludable. Nos encanta cuando lo combinamos despu\u00e9s con alimentos salados como el jam\u00f3n o la sobrasada, una vez hemos cortado el pan en rodajas y la hemos tostado. Tierno, crujiente y con toques agrios de la quinoa.<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\"><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-2 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<p style=\"font-size:17px\">Ingredientes para 1 unidad<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>350\u00a0g\u00a0de trio de quinoas cocidas inderach<\/li>\n\n\n\n<li>\u00a060\u00a0g lino<\/li>\n\n\n\n<li>\u00a0180\u00a0ml\u00a0agua<\/li>\n\n\n\n<li>\u00a060\u00a0g aceite de oliva<\/li>\n\n\n\n<li>\u00a02\u00a0cucharadas de c\u00farcuma<\/li>\n\n\n\n<li>\u00a01\u00a0cucharada de sal marina<\/li>\n\n\n\n<li>\u00a01\u00a0cucharada de bicarbonato<\/li>\n\n\n\n<li>pimienta al gusto<\/li>\n\n\n\n<li>\u00a01 cucharada de zumo de lim\u00f3n (aproximadamente el zumo de medio lim\u00f3n)<\/li>\n\n\n\n<li>romero fresco<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:60%\">\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ol class=\"wp-block-list\">\n<li>En un bol a\u00f1adimos el agua y el lino. Lo trituramos todo para que quede una pasta homog\u00e9nea.<\/li>\n\n\n\n<li>A\u00f1adimos la quinoa, el aceite de oliva, la c\u00farcuma, la sal, el bicarbonato, la pimienta, el romero fresco y el lim\u00f3n. Lo trituramos todo.<\/li>\n\n\n\n<li>Pintamos un molde con aceite de girasol para que no se nos pegue y le ponemos la masa del pan.<\/li>\n\n\n\n<li>Ponemos los frutos secos que queramos en la parte superior. Cocemos al horno con calor arriba y abajo a 170\u00baC durante una hora y cuarto \/ una hora y media.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:10%\"><\/div>\n<\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pan de molde hecho a base de quinoa, sin harina! Una idea genial para trabajar nuevas texturas y comer pan de forma saludable. Nos encanta cuando lo combinamos despu\u00e9s con alimentos salados como el jam\u00f3n o la sobrasada, una vez hemos cortado el pan en rodajas y la hemos tostado. Tierno, crujiente y con toques [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1151,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"templates\/template-full-width.php","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[38],"tags":[],"class_list":["post-2272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"_links":{"self":[{"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/posts\/2272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/comments?post=2272"}],"version-history":[{"count":2,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/posts\/2272\/revisions"}],"predecessor-version":[{"id":2383,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/posts\/2272\/revisions\/2383"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/media\/1151"}],"wp:attachment":[{"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/media?parent=2272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/categories?post=2272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inderach.com\/cast\/wp-json\/wp\/v2\/tags?post=2272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}