{"id":3222,"date":"2016-11-22T10:10:24","date_gmt":"2016-11-22T10:10:24","guid":{"rendered":"http:\/\/ingeborgskokebok.no\/?p=3222"},"modified":"2016-12-04T17:47:03","modified_gmt":"2016-12-04T17:47:03","slug":"glutenfrie-sjokoladebiscotti-med-tagatesse","status":"publish","type":"post","link":"https:\/\/ingeborgskokebok.no\/?p=3222","title":{"rendered":"Glutenfrie sjokoladebiscotti med Tagatesse"},"content":{"rendered":"<p>100 g mandelmel<br \/>\n100 g finmalte mandler<br \/>\n80 kokosmel<br \/>\n80 g Tagatesse (eller 160 g vanlig sukker)<br \/>\n40 g kakao<br \/>\n1 str\u00f8ken ss bakepulver<br \/>\n60 g Cocosa med appelsin (evt meierism\u00f8r)<br \/>\n2 egg + 2 eggehviter, vispet sammen,<br \/>\n1 ts ekte vaniljepulver, \u00a0eller fr\u00f8 fra en halv vaniljestang<br \/>\nEn stor klype salt<br \/>\n2 never skoldede og grovhakkede mandler<\/p>\n<p>Sett ovnen p\u00e5 170 grader. R\u00f8r sammen det t\u00f8rre unntatt de hakkede mandlene. Tilsett egg, smeltet Cocosa\/sm\u00f8r og hakkede mandler. Vurder konsistensen p\u00e5 deigen, den m\u00e5 henge sammen. Tilsette evt et egg til, det er stor forskjell p\u00e5 st\u00f8rrelsen p\u00e5 egg.<br \/>\nTrykk deigen ut p\u00e5 bakepapirkledd langpanne med slikkepott, \u00a01 cm tykkelse. Stek i 15-20 minutter i nederste del av ovnen, f\u00f8lg med at det ikke blir for mye stekt. Ta ut brettet og senk temp til 100 grader. Skj\u00e6r opp kaken i passe lange biter, og legg p\u00e5 stekerist, &#8211; etterstek i 30 minutter. Avkj\u00f8l og oppbevar i tett boks.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>100 g mandelmel 100 g finmalte mandler 80 kokosmel 80 g Tagatesse (eller 160 g vanlig sukker) 40 g kakao 1 str\u00f8ken ss bakepulver 60 g Cocosa med&#8230; <a href=\"https:\/\/ingeborgskokebok.no\/?p=3222\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[7,20,3,15],"tags":[71,4,40,6],"class_list":["post-3222","post","type-post","status-publish","format-standard","hentry","category-brod","category-dessert","category-glutenfri","category-kake","tag-cookies-og-muffins","tag-jul","tag-sjokoladekake","tag-sunt-og-godt"],"_links":{"self":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/3222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3222"}],"version-history":[{"count":5,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/3222\/revisions"}],"predecessor-version":[{"id":3234,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/3222\/revisions\/3234"}],"wp:attachment":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}