{"id":4350,"date":"2018-04-27T08:00:29","date_gmt":"2018-04-27T13:00:29","guid":{"rendered":"https:\/\/manba.ca\/croquants-de-quinoa-et-beurre-darachide-epice\/"},"modified":"2022-09-22T17:23:18","modified_gmt":"2022-09-22T22:23:18","slug":"croquants-de-quinoa-et-beurre-darachide-epice","status":"publish","type":"post","link":"https:\/\/manba.ca\/fr\/croquants-de-quinoa-et-beurre-darachide-epice\/","title":{"rendered":"Croquants de quinoa et beurre d&#8217;arachide \u00e9pic\u00e9"},"content":{"rendered":"<h3><strong>Ingr\u00e9dients<\/strong><\/h3>\n<ul>\n<li>1 tasse de quinoa non cuit<\/li>\n<li>\u00bd tasse de flocons d\u2019avoine \u00e0 l\u2019ancienne<\/li>\n<li>\u00bc de tasse d\u2019arachides r\u00f4ties non sal\u00e9es, hach\u00e9es grossi\u00e8rement<\/li>\n<li>\u00bc de tasse de graines de s\u00e9same<\/li>\n<li>1 c. \u00e0 soupe de graines de chia ou de graines de lin moulues<\/li>\n<li>1\/2 c. \u00e0 th\u00e9 de cannelle<\/li>\n<li>1\/4 de c. \u00e0 th\u00e9 de sel<\/li>\n<li>\u00bc de tasse de beurre d\u2019arachide \u00e9pic\u00e9 original Manba<\/li>\n<li>2 c. \u00e0 soupe d\u2019huile de noix de coco<\/li>\n<li>3 c. \u00e0 soupe de sirop d\u2019\u00e9rable ou de miel<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><strong>\u00c9tapes<\/strong><\/h3>\n<ol>\n<li>Pr\u00e9chauffer le four \u00e0 350 \u00baF. Tapisser une plaque \u00e0 biscuit de papier parchemin. R\u00e9server.<\/li>\n<li>\u00c0 un grand bol, ajouter le quinoa, les flocons d\u2019avoine, les arachides, les graines de s\u00e9same, les graines de chia, la cannelle et le sel. M\u00e9langer.<\/li>\n<li>Dans une petite casserole et \u00e0 feu moyen, ajouter le beurre d\u2019arachide, l\u2019huile de noix de coco et le sirop d\u2019\u00e9rable. M\u00e9langer jusqu\u2019\u00e0 ce que le beurre d\u2019arachide et l\u2019huile de noix de coco aient fondu et jusqu\u2019\u00e0 l\u2019homog\u00e9n\u00e9it\u00e9 du m\u00e9lange.<\/li>\n<li>Verser sur le m\u00e9lange quinoa-avoine. \u00c0 l\u2019aide d\u2019une spatule en caoutchouc ou en bois, m\u00e9langer jusqu\u2019\u00e0 ce que les ingr\u00e9dients secs soient bien enrob\u00e9s du m\u00e9lange au beurre d\u2019arachide.<\/li>\n<li>Transf\u00e9rer le m\u00e9lange sur la plaque \u00e0 biscuit pr\u00e9par\u00e9e pr\u00e9alablement et \u00e0 l\u2019aide de votre spatule presser sur le m\u00e9lange et \u00e9taler uniform\u00e9ment.<\/li>\n<li>Cuire au four 15 \u00e0 20 minutes ou jusqu\u2019\u00e0 ce que les bords commencent \u00e0 brunir.<\/li>\n<li>Retirer du four et laisser refroidir compl\u00e8tement avant de le briser en morceaux de taille moyenne.<\/li>\n<\/ol>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Note: <\/strong>Vous voulez rendre ces croquants encore plus d\u00e9cadents? Faites fondre au bain marie du chocolat noir et \u00e9talez-le sur le m\u00e9lange une fois sorti du four et refroidi. R\u00e9frig\u00e9rer 10 \u00e0 15 minutes ou jusqu\u2019\u00e0 ce que le chocolat ait durci avant de le casser en morceaux.<\/p>\n<p>&nbsp;\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 1 tasse de quinoa non cuit \u00bd tasse de flocons d\u2019avoine \u00e0 l\u2019ancienne \u00bc de tasse d\u2019arachides r\u00f4ties non sal\u00e9es, hach\u00e9es grossi\u00e8rement \u00bc de tasse de graines de s\u00e9same 1 c. \u00e0 soupe de graines de chia ou de graines de lin moulues 1\/2 c. \u00e0 th\u00e9 de cannelle 1\/4 de c. \u00e0 th\u00e9 de sel \u00bc de tasse de beurre d\u2019arachide \u00e9pic\u00e9 original Manba 2 c. \u00e0 soupe d\u2019huile de noix de coco 3 c. \u00e0 soupe de sirop d\u2019\u00e9rable ou de miel &nbsp; \u00c9tapes Pr\u00e9chauffer le four \u00e0 350 \u00baF. Tapisser une plaque \u00e0 biscuit de papier parchemin. R\u00e9server. \u00c0 un grand bol, ajouter le quinoa, les flocons d\u2019avoine, les arachides, les graines de s\u00e9same, les graines de chia, la cannelle et le sel. M\u00e9langer. Dans une petite casserole et \u00e0 feu moyen, ajouter le beurre d\u2019arachide, l\u2019huile de noix de coco et le sirop d\u2019\u00e9rable. M\u00e9langer jusqu\u2019\u00e0 ce que le beurre d\u2019arachide et l\u2019huile de noix de coco aient fondu et jusqu\u2019\u00e0 l\u2019homog\u00e9n\u00e9it\u00e9 du m\u00e9lange. Verser sur le m\u00e9lange quinoa-avoine. \u00c0 l\u2019aide d\u2019une spatule en caoutchouc ou en bois, m\u00e9langer jusqu\u2019\u00e0 ce que les ingr\u00e9dients secs soient bien enrob\u00e9s du m\u00e9lange au beurre d\u2019arachide. Transf\u00e9rer le m\u00e9lange sur la plaque \u00e0 biscuit pr\u00e9par\u00e9e pr\u00e9alablement et \u00e0 l\u2019aide de votre spatule presser sur le m\u00e9lange et \u00e9taler uniform\u00e9ment. Cuire au four 15 \u00e0 20 minutes ou jusqu\u2019\u00e0 ce que les bords commencent \u00e0 brunir. Retirer du four et laisser refroidir compl\u00e8tement avant de le briser en morceaux de taille moyenne. \u00a0 Note: Vous voulez rendre ces croquants encore plus d\u00e9cadents? Faites fondre au bain marie du chocolat noir et \u00e9talez-le sur le m\u00e9lange une fois sorti du four et refroidi. R\u00e9frig\u00e9rer 10 \u00e0 15 minutes ou jusqu\u2019\u00e0 ce que le chocolat ait durci avant de le casser en morceaux. &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":4889,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[91],"tags":[97,98,195],"class_list":["post-4350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-collations","tag-dejeuner","tag-desserts-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Croquants de quinoa et beurre d&#039;arachide \u00e9pic\u00e9 - Manba The Spicy Peanut Butter<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/manba.ca\/fr\/croquants-de-quinoa-et-beurre-darachide-epice\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Croquants de quinoa et beurre d&#039;arachide \u00e9pic\u00e9 - Manba The Spicy Peanut Butter\" \/>\n<meta property=\"og:description\" content=\"Ingr\u00e9dients 1 tasse de quinoa non cuit \u00bd tasse de flocons d\u2019avoine \u00e0 l\u2019ancienne \u00bc de tasse d\u2019arachides r\u00f4ties non sal\u00e9es, hach\u00e9es grossi\u00e8rement \u00bc de tasse de graines de s\u00e9same 1 c. \u00e0 soupe de graines de chia ou de graines de lin moulues 1\/2 c. \u00e0 th\u00e9 de cannelle 1\/4 de c. \u00e0 th\u00e9 de sel \u00bc de tasse de beurre d\u2019arachide \u00e9pic\u00e9 original Manba 2 c. \u00e0 soupe d\u2019huile de noix de coco 3 c. \u00e0 soupe de sirop d\u2019\u00e9rable ou de miel &nbsp; \u00c9tapes Pr\u00e9chauffer le four \u00e0 350 \u00baF. Tapisser une plaque \u00e0 biscuit de papier parchemin. R\u00e9server. \u00c0 un grand bol, ajouter le quinoa, les flocons d\u2019avoine, les arachides, les graines de s\u00e9same, les graines de chia, la cannelle et le sel. M\u00e9langer. Dans une petite casserole et \u00e0 feu moyen, ajouter le beurre d\u2019arachide, l\u2019huile de noix de coco et le sirop d\u2019\u00e9rable. M\u00e9langer jusqu\u2019\u00e0 ce que le beurre d\u2019arachide et l\u2019huile de noix de coco aient fondu et jusqu\u2019\u00e0 l\u2019homog\u00e9n\u00e9it\u00e9 du m\u00e9lange. Verser sur le m\u00e9lange quinoa-avoine. \u00c0 l\u2019aide d\u2019une spatule en caoutchouc ou en bois, m\u00e9langer jusqu\u2019\u00e0 ce que les ingr\u00e9dients secs soient bien enrob\u00e9s du m\u00e9lange au beurre d\u2019arachide. Transf\u00e9rer le m\u00e9lange sur la plaque \u00e0 biscuit pr\u00e9par\u00e9e pr\u00e9alablement et \u00e0 l\u2019aide de votre spatule presser sur le m\u00e9lange et \u00e9taler uniform\u00e9ment. Cuire au four 15 \u00e0 20 minutes ou jusqu\u2019\u00e0 ce que les bords commencent \u00e0 brunir. Retirer du four et laisser refroidir compl\u00e8tement avant de le briser en morceaux de taille moyenne. \u00a0 Note: Vous voulez rendre ces croquants encore plus d\u00e9cadents? Faites fondre au bain marie du chocolat noir et \u00e9talez-le sur le m\u00e9lange une fois sorti du four et refroidi. R\u00e9frig\u00e9rer 10 \u00e0 15 minutes ou jusqu\u2019\u00e0 ce que le chocolat ait durci avant de le casser en morceaux. &nbsp;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/manba.ca\/fr\/croquants-de-quinoa-et-beurre-darachide-epice\/\" \/>\n<meta property=\"og:site_name\" content=\"Manba The Spicy Peanut Butter\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/manbaspicypeanutbutter\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-04-27T13:00:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-22T22:23:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/manba.ca\/wp-content\/uploads\/2019\/05\/Brittle2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jason\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jason\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimation du temps de lecture\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/manba.ca\\\/fr\\\/croquants-de-quinoa-et-beurre-darachide-epice\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/manba.ca\\\/fr\\\/croquants-de-quinoa-et-beurre-darachide-epice\\\/\"},\"author\":{\"name\":\"Jason\",\"@id\":\"https:\\\/\\\/manba.ca\\\/fr\\\/#\\\/schema\\\/person\\\/13b85a1f8b7c02c6ff99a8c09b7177ba\"},\"headline\":\"Croquants de quinoa et beurre d&#8217;arachide \u00e9pic\u00e9\",\"datePublished\":\"2018-04-27T13:00:29+00:00\",\"dateModified\":\"2022-09-22T22:23:18+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/manba.ca\\\/fr\\\/croquants-de-quinoa-et-beurre-darachide-epice\\\/\"},\"wordCount\":327,\"publisher\":{\"@id\":\"https:\\\/\\\/manba.ca\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/manba.ca\\\/fr\\\/croquants-de-quinoa-et-beurre-darachide-epice\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/manba.ca\\\/wp-content\\\/uploads\\\/2019\\\/05\\\/Brittle2.jpg\",\"keywords\":[\"collations\",\"dejeuner\",\"desserts\"],\"articleSection\":[\"Recettes\"],\"inLanguage\":\"fr-CA\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/manba.ca\\\/fr\\\/croquants-de-quinoa-et-beurre-darachide-epice\\\/\",\"url\":\"https:\\\/\\\/manba.ca\\\/fr\\\/croquants-de-quinoa-et-beurre-darachide-epice\\\/\",\"name\":\"Croquants de quinoa et beurre d'arachide \u00e9pic\u00e9 - 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Manba The Spicy Peanut Butter","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/manba.ca\/fr\/croquants-de-quinoa-et-beurre-darachide-epice\/","og_locale":"fr_CA","og_type":"article","og_title":"Croquants de quinoa et beurre d'arachide \u00e9pic\u00e9 - Manba The Spicy Peanut Butter","og_description":"Ingr\u00e9dients 1 tasse de quinoa non cuit \u00bd tasse de flocons d\u2019avoine \u00e0 l\u2019ancienne \u00bc de tasse d\u2019arachides r\u00f4ties non sal\u00e9es, hach\u00e9es grossi\u00e8rement \u00bc de tasse de graines de s\u00e9same 1 c. \u00e0 soupe de graines de chia ou de graines de lin moulues 1\/2 c. \u00e0 th\u00e9 de cannelle 1\/4 de c. \u00e0 th\u00e9 de sel \u00bc de tasse de beurre d\u2019arachide \u00e9pic\u00e9 original Manba 2 c. \u00e0 soupe d\u2019huile de noix de coco 3 c. \u00e0 soupe de sirop d\u2019\u00e9rable ou de miel &nbsp; \u00c9tapes Pr\u00e9chauffer le four \u00e0 350 \u00baF. Tapisser une plaque \u00e0 biscuit de papier parchemin. R\u00e9server. \u00c0 un grand bol, ajouter le quinoa, les flocons d\u2019avoine, les arachides, les graines de s\u00e9same, les graines de chia, la cannelle et le sel. M\u00e9langer. Dans une petite casserole et \u00e0 feu moyen, ajouter le beurre d\u2019arachide, l\u2019huile de noix de coco et le sirop d\u2019\u00e9rable. M\u00e9langer jusqu\u2019\u00e0 ce que le beurre d\u2019arachide et l\u2019huile de noix de coco aient fondu et jusqu\u2019\u00e0 l\u2019homog\u00e9n\u00e9it\u00e9 du m\u00e9lange. Verser sur le m\u00e9lange quinoa-avoine. \u00c0 l\u2019aide d\u2019une spatule en caoutchouc ou en bois, m\u00e9langer jusqu\u2019\u00e0 ce que les ingr\u00e9dients secs soient bien enrob\u00e9s du m\u00e9lange au beurre d\u2019arachide. Transf\u00e9rer le m\u00e9lange sur la plaque \u00e0 biscuit pr\u00e9par\u00e9e pr\u00e9alablement et \u00e0 l\u2019aide de votre spatule presser sur le m\u00e9lange et \u00e9taler uniform\u00e9ment. Cuire au four 15 \u00e0 20 minutes ou jusqu\u2019\u00e0 ce que les bords commencent \u00e0 brunir. Retirer du four et laisser refroidir compl\u00e8tement avant de le briser en morceaux de taille moyenne. \u00a0 Note: Vous voulez rendre ces croquants encore plus d\u00e9cadents? Faites fondre au bain marie du chocolat noir et \u00e9talez-le sur le m\u00e9lange une fois sorti du four et refroidi. 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