{"id":772,"date":"2011-02-26T15:02:15","date_gmt":"2011-02-26T15:02:15","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=772"},"modified":"2011-02-26T15:02:15","modified_gmt":"2011-02-26T15:02:15","slug":"brownie-au-chocolat","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=772","title":{"rendered":"Brownie au chocolat"},"content":{"rendered":"<ul>\n<li>300 g de chocolat cr\u00e9ment<\/li>\n<li>150g de pur\u00e9e d&rsquo;amandes blanches<\/li>\n<li>50 g de farine de riz blanche ou compl\u00e8te<\/li>\n<li>150 g de sucre de canne complet<\/li>\n<li>3 cs rase de sarrasin grossi\u00e8rement moulu<\/li>\n<li>100 g de noix de cajou natures concass\u00e9es<\/li>\n<li>1\/2 cc de poudre \u00e0 lever sans gluten<\/li>\n<li>3 oeufs<\/li>\n<\/ul>\n<p>Faire fondre au bain marie le chocolat avec la pur\u00e9e d&rsquo;amandes. M\u00e9langer les oeufs et le sucre jusqu&rsquo;\u00e0 obtenir un m\u00e9lange homog\u00e8ne, y ajouter le chocolat puis les farines, la poudre \u00e0 lever et les noix de cajou concass\u00e9es. Bien m\u00e9langer. Huiler un moule rectangulaire, mettre au fond du papier sulfuris\u00e9e et y verser la pr\u00e9paration .<br \/>\nCuire 25 minutes \u00e0 180\u00b0.<br \/>\nLe d\u00e9mouler quand il est froid car sinon il se casse.<br \/>\nCouper en carr\u00e9 avant de le d\u00e9guster.<\/p>\n<p>Cette recette, l\u00e9g\u00e8rement transform\u00e9e a \u00e9t\u00e9 d\u00e9nich\u00e9e sur le blog \u00ab\u00a0<a href=\"http:\/\/delices0gluten.canalblog.com\/archives\/2009\/12\/25\/16277814.html\">D\u00e9lices sans gluten and Co<\/a>\u00ab\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>300 g de chocolat cr\u00e9ment 150g de pur\u00e9e d&rsquo;amandes blanches 50 g de farine de riz blanche ou compl\u00e8te 150 g de sucre de canne complet 3 cs rase de sarrasin grossi\u00e8rement moulu 100 g de noix de cajou natures concass\u00e9es 1\/2 cc de poudre \u00e0 lever sans gluten 3 oeufs Faire fondre au bain [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,36,134,135],"tags":[12,5,212,92,16,180],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/772"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=772"}],"version-history":[{"count":2,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/772\/revisions"}],"predecessor-version":[{"id":774,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/772\/revisions\/774"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}