{"id":24921,"date":"2019-02-02T18:05:03","date_gmt":"2019-02-02T16:05:03","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=24921"},"modified":"2023-12-13T10:15:25","modified_gmt":"2023-12-13T09:15:25","slug":"pa-pessic-de-gingebre-especies","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2019\/02\/02\/pa-pessic-de-gingebre-especies\/","title":{"rendered":"Recepta: Pa de pessic de Gingebre i Esp\u00e8cies"},"content":{"rendered":"<p>Febrer ens convida a mimar-nos amb del\u00edcies com aquest <strong>Pa de pessic de Gingebre i Esp\u00e8cies<\/strong> per reconfortar-nos i escalfar el nostre cos des de dins, i amb molt aroma, especialment el de les esp\u00e8cies, poderoses i tan medicinals.<!--more--><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-24918\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/02\/PAG.14_SECCIO_RECEPTA_bizcocho-de-jengibre-y-especias.jpg\" alt=\"Bizcocho de Jengibre y Especias\" width=\"1000\" height=\"667\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/02\/PAG.14_SECCIO_RECEPTA_bizcocho-de-jengibre-y-especias.jpg 1000w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/02\/PAG.14_SECCIO_RECEPTA_bizcocho-de-jengibre-y-especias-300x200.jpg 300w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/02\/PAG.14_SECCIO_RECEPTA_bizcocho-de-jengibre-y-especias-768x512.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/02\/PAG.14_SECCIO_RECEPTA_bizcocho-de-jengibre-y-especias-696x464.jpg 696w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/02\/PAG.14_SECCIO_RECEPTA_bizcocho-de-jengibre-y-especias-630x420.jpg 630w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<p>El <a href=\"https:\/\/www.bioecoactual.com\/ca\/2018\/12\/05\/gingebre-rizoma-calor\/\" target=\"_blank\" rel=\"noopener\">gingebre<\/a> \u00e9s una arrel aliada a l&#8217;hivern gr\u00e0cies al seu <strong>toc picant i poder antis\u00e8ptic<\/strong>, a m\u00e9s de tenir <strong>propietats digestives i antiinflamat\u00f2ries<\/strong>. Un superaliment vers\u00e0til, d&#8217;esmorzar o berenar, en aquest pa de pessic veg\u00e0, sense gluten i naturalment dol\u00e7.<\/p>\n<h2>Pa de pessic de Gingebre i Esp\u00e8cies<\/h2>\n<ul>\n<li>8-10 Racions<\/li>\n<li>Dificultat: baixa<\/li>\n<li>Temps: 10 minuts de preparaci\u00f3 i 30 minuts de cocci\u00f3<\/li>\n<\/ul>\n<h3>Ingredients<\/h3>\n<h4>Per a la massa del pa de pessic<\/h4>\n<h5><strong>Ingredients secs<\/strong><\/h5>\n<ul>\n<li>\u00bd tassa de farina d&#8217;ametlles bio<\/li>\n<li>\u00bd tassa de farina de blat de moro bio<\/li>\n<li>\u00bd tassa de farina de fajol bio<\/li>\n<li>1,5 c. sopera de gingebre en pols<\/li>\n<li>1 c. postres de canyella en pols<\/li>\n<li>\u00bd c. postres de vainilla en pols<\/li>\n<li>\u00bd c. postres de nou moscada ratllada<\/li>\n<li>\u00bd c. postres de clau m\u00f2lt<\/li>\n<li>1 c. postres de bicarbonat<\/li>\n<li>mica de sal no refinada<\/li>\n<\/ul>\n<h5><strong>Ingredients humits<\/strong><\/h5>\n<ul>\n<li>2 pl\u00e0tans<\/li>\n<li>\u00bd tassa de llet vegetal al gust<\/li>\n<li>2 c. soperes d&#8217;oli de Coco verge i bio (l\u00edquid)<\/li>\n<li>1 c. sopera d&#8217;arrel de gingebre fresca ratllada<\/li>\n<li>2 &#8220;ous&#8221; de lli (= 2 c. Soperes de lli m\u00f2lt per 5 d&#8217;aigua calenta, en rep\u00f2s durant 15 minuts fins que es formi un gel)<\/li>\n<li>1 c. sopera de xarop de coco o de d\u00e0til<\/li>\n<li>\u00bd tassa de nous pacanes crues i trossejades<\/li>\n<li>1 c. sopera de gingebre confitat<\/li>\n<\/ul>\n<h4>Per a la cobertura<\/h4>\n<ul>\n<li>1 iogurt de coco (125 gr.) bio i natural<\/li>\n<li>2 c. soperes de gingebre confitat trossejat<\/li>\n<li>opcional: 1 c. sopera de suc de taronja o llimona bio i 1 c. postres de la seva pell ratllada<\/li>\n<\/ul>\n<h3>Elaboraci\u00f3<\/h3>\n<h4>Per a la massa del pa de pessic<\/h4>\n<ol>\n<li>Posar a escalfar el forn uns 10 minuts a 180 graus.<\/li>\n<li>Mentrestant, combinar tots els ingredients secs en un bol i barrejar-los b\u00e9. Reservar.<\/li>\n<li>Combinar els ingredients humits, excepte les nous pacanes, en una batedora i batre fins que quedi una massa homog\u00e8nia.<\/li>\n<li>Combinar els ingredients secs i humits en un bol, i barrejar b\u00e9 fins que tot quedi homogeni.<\/li>\n<li>Afegir les nous pacanes i tornar a barrejar tot b\u00e9 fins que quedin ben incorporades a la massa.<\/li>\n<li>Greixar el motlle del pa de pessic amb oli de coco i abocar la massa. Escampar b\u00e9 fins que quedi anivellada, i portar-la al forn pr\u00e8viament escalfat.<\/li>\n<li>Deixar durant uns 30 minuts a 170 graus, fins que quedi ben fet per dins. Verificar amb l&#8217;ajuda d&#8217;un escuradents, punxant dins de la massa, l&#8217;escuradents hauria de sortir net un cop est\u00e0 ben fet.<\/li>\n<li>Treure del forn i deixar reposar una estona fins desemmotllar-lo. Reservar i esperar 1 hora preferiblement per afegir la cobertura del iogurt.<\/li>\n<\/ol>\n<h4>Per a la cobertura<\/h4>\n<ol>\n<li>Combinar el iogurt amb el suc i la pell ratllada del c\u00edtric escollit.<\/li>\n<li>Barrejar b\u00e9.<\/li>\n<\/ol>\n<h4>Muntatge final<\/h4>\n<ol>\n<li>Escampar per sobre del pa de pessic fins a cobrir la 1\u00aa capa del tot.<\/li>\n<li>Afegir els trossets del gingebre confitat aleat\u00f2riament, sobre el iogurt com a toc final.<\/li>\n<li>Servir i acompanyar d&#8217;una infusi\u00f3 digestiva ben bona.<\/li>\n<\/ol>\n<blockquote><p>Feli\u00e7 sessi\u00f3 d&#8217;auto-regal i cura!<\/p><\/blockquote>\n<p><strong>Autora:\u00a0<\/strong><a href=\"http:\/\/www.marevagillioz.com\/\" target=\"_blank\" rel=\"noopener\">Mareva Gillioz<\/a>, Dietista i Coach nutricional, especialitzada en Naturopatia. Certificada en cuina crudivegana per Matthew Kenney Culinary Institute<\/p>\n<p style=\"text-align: center;\">PATROCINAT PER<strong><br \/>\nAmand\u00edn. L&#8217;opci\u00f3 m\u00e9s saludable<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-15904 size-full td-animation-stack-type0-2 aligncenter\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2017\/03\/amandin-logo-1.jpg\" alt=\"\" width=\"240\" height=\"56\" \/><\/p>\n<p><strong><em>Bio Eco Actual<\/em><\/strong>,<em>\u00a0el teu mensual 100% ecol\u00f2gic<\/em><strong><br \/>\nLlegir\u00a0<a href=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/01\/BioEcoActual_Febrer_2019.pdf\" target=\"_blank\" rel=\"noopener\">Bio Eco Actual\u00a0Febrer 2019<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Febrer ens convida a mimar-nos amb del&iacute;cies com aquest Pa de pessic de Gingebre i Esp&egrave;cies per reconfortar-nos i escalfar el nostre cos des de dins, i amb molt aroma, especialment el de les esp&egrave;cies, poderoses i tan medicinals.<\/p>\n","protected":false},"author":1,"featured_media":72390,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166,7161],"tags":[],"class_list":["post-24921","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio","category-receptes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - 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