{"id":11469,"date":"2019-05-09T12:42:07","date_gmt":"2019-05-09T11:42:07","guid":{"rendered":"https:\/\/clon.alternativa3.com\/?p=11469\/"},"modified":"2022-06-16T15:11:33","modified_gmt":"2022-06-16T14:11:33","slug":"receptas-biocultura-barcelona-2019","status":"publish","type":"post","link":"https:\/\/clon.alternativa3.com\/ca\/receptas-biocultura-barcelona-2019\/","title":{"rendered":"Receptes BioCultura Barcelona 2019"},"content":{"rendered":"

3 receptes\u00a0irresistibles\u00a0que presentarem i prepararem a\u00a0BioCultura\u00a0Barcelona 2019. Posa’t el\u00a0davantal, agafa llapis i paper i apunta!<\/p>\n

Recepta de nutella amb canyella i taronja<\/b><\/h3>\n

Ingredients :<\/strong><\/p>\n

200 g d\u2019avellanes torrades i pelades<\/span><\/p>\n

15-20 g de cacau pur amb canyella i taronja<\/a><\/span><\/p>\n

4 d\u00e0tils Medjool<\/span><\/p>\n

120 g de beguda vegetal d\u2019avellanes<\/span><\/p>\n

1 culleradeta de vainilla l\u00edquida o en pols<\/span><\/p>\n

    \n
  1. Tritureu les avellanes torrades en un processador d\u2019aliments fins aconseguir una crema per untar.<\/span><\/li>\n
  2. Afegiu el cacau pur amb canyella i taronja, la beguda vegetal i la vainilla, i barregeu-hi b\u00e9.<\/span><\/li>\n
  3. Incorporeu els d\u00e0tils sense l\u2019os i tritureu fins que quedin ben incorporats.<\/span><\/li>\n
  4. Guardeu en un pot de vidre i a la nevera.<\/span><\/li>\n<\/ol>\n

    Recepta de helat de cacau especiat<\/b><\/h3>\n

    \"Receta<\/p>\n

    Ingredients :<\/strong><\/span><\/p>\n

    4 pl\u00e0tans madurs, congelats<\/span><\/p>\n

    40 g de cacau pur amb esp\u00e8cies chai<\/a><\/span><\/p>\n

    40 g de beguda vegetal d\u2019ametlles sense sucre<\/span><\/p>\n

    25 g de crema d\u2019ametlles per untar<\/span><\/p>\n

      \n
    1. La nit anterior, peleu els pl\u00e0tans, talleu-los a rodanxes mitjanes i congeleu-los.<\/span><\/li>\n
    2. Al dia seg\u00fcent, en una batedora potent, tritureu els pl\u00e0tans congelats amb el cacau pur amb esp\u00e8cies chai, la beguda vegetal i la crema d\u2019ametlles, fins aconseguir una textura homog\u00e8nia.<\/span><\/li>\n
    3. Serviu el gelat amb els toppings desitjats. En cas que per la fricci\u00f3 us hagi quedat for\u00e7a desfet, guardeu-lo unes hores al congelador abans de servir.<\/span><\/li>\n<\/ol>\n

      Recepta de trufes de cacau, maca i gingebre amb crocant d\u2019ametlla<\/b><\/h3>\n

      \"Trufas<\/p>\n

      Ingredients :<\/strong><\/span><\/p>\n

      150 g d\u2019avellanes o ametlles<\/span><\/p>\n

      70g de pastanaga<\/span><\/p>\n

      6 d\u00e0tils Medjool<\/span><\/p>\n

      20 g oli de coco verge extra<\/span><\/p>\n

      20 g de cacau pur amb maca i gingebre<\/span><\/p>\n

      Per la cobertura<\/b><\/p>\n

      120 g de xocolata negra del 85%<\/span><\/p>\n

      Crocant d\u2019ametlles<\/span><\/p>\n

        \n
      1. En un processador d\u2019aliments, tritureu les avellanes o les ametlles torrades amb la pastanaga (pelada i trossejada), segons fins aconseguir una pasta el m\u00e0xim de triturada possible.<\/span><\/li>\n
      2. Afegiu els d\u00e0tils, l\u2019oli de coco i el cacau pur amb maca i gingebre i seguiu triturant uns segons fins quedar ben incorporats. Guardeu la massa durant 1 h a la nevera.<\/span><\/li>\n
      3. Un cop refredada, feu-ne boletes mitjanes i reserveu.<\/span><\/li>\n
      4. Desfeu la xocolata al bany maria i suqueu-hi les boletes, una per una, amb l\u2019ajuda de dues forquilles per escorren l\u2019exc\u00e9s de cobertura. Col\u00b7loqueu-les al damunt d\u2019una superf\u00edcie antiadherent.<\/span><\/li>\n
      5. Cobriu amb crocant d\u2019ametlla. <\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

        3 receptes\u00a0irresistibles\u00a0que presentarem i prepararem a\u00a0BioCultura\u00a0Barcelona 2019. Posa’t el\u00a0davantal, agafa llapis i paper i apunta! Recepta de nutella amb canyella…<\/p>\n","protected":false},"author":6,"featured_media":11466,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[],"tags":[],"yoast_head":"\nReceptes BioCultura Barcelona 2019 - AlterNativa3<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receptes BioCultura Barcelona 2019 - AlterNativa3\" \/>\n<meta property=\"og:description\" content=\"3 receptes\u00a0irresistibles\u00a0que presentarem i prepararem a\u00a0BioCultura\u00a0Barcelona 2019. 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