{"id":4487,"date":"2022-05-11T11:01:36","date_gmt":"2022-05-11T10:01:36","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/ch-fr\/?post_type=magazine&p=4487"},"modified":"2022-06-24T10:47:45","modified_gmt":"2022-06-24T09:47:45","slug":"pain-faible-en-glucides-et-riche-en-proteines","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/ch-fr\/spread-love\/items\/pain-faible-en-glucides-et-riche-en-proteines\/","title":{"rendered":"Pain faible en glucides et riche en prot\u00e9ines"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n
\n

Cette recette est probablement celle qui se rapproche le plus du pain sans glucides, mais garantit tout de m\u00eame une cro\u00fbte croustillante et un c\u0153ur moelleux. Et, surtout, le pain faible en glucides et riche en prot\u00e9ines est tr\u00e8s nourrissant car il est riche en prot\u00e9ines, comme son nom l\u2019indique, mais aussi en fibres.
\nLa plupart des pains faibles en glucides et riches en prot\u00e9ines sont tr\u00e8s friables, car ils ne contiennent pas de gluten pour lier les ingr\u00e9dients ensemble. Mais le pain pr\u00e9par\u00e9 avec cette recette est tout aussi bon que du vrai pain ! Associez-le \u00e0 du p\u00e2t\u00e9 Argeta pour une collation qui respecte les crit\u00e8res de l\u2019alimentation faible en glucides et riche en prot\u00e9ines ou c\u00e9tog\u00e8ne !<\/p>\n\n<\/div>\n\n\n\n

Ingr\u00e9dients du pain faible en glucides et riche en prot\u00e9ines<\/h3>\n\n\n\n
\n

200 g de graines de lin
\n50 g de graines de s\u00e9same
\n100 g d\u2019amandes
\n2 cuill\u00e8res \u00e0 caf\u00e9 de levure chimique
\n1 cuill\u00e8re \u00e0 caf\u00e9 de sel
\n50 g de m\u00e9lange de graines
\n1 cuill\u00e8re \u00e0 soupe de psyllium
\n50 g de beurre
\n100 g de cr\u00e8me fra\u00eeche
\n6 \u0153ufs
\n250 g de fromage blanc<\/p>\n\n<\/div>\n\n\n\n

Pr\u00e9paration <\/h3>\n\n\n\n
\n

1. Pr\u00e9chauffez le four \u00e0 175 \u00b0C.<\/p>\n

2. Dans un robot de cuisine, broyez finement les graines de lin, les graines de s\u00e9same et les amandes.<\/p>\n

3. Ajoutez-y le m\u00e9lange de graines, le psyllium, la levure chimique et le sel.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

4. Faites fondre le beurre et m\u00e9langez-le avec la cr\u00e8me fra\u00eeche, les \u0153ufs et le fromage blanc.<\/p>\n

5. Associez les ingr\u00e9dients secs aux ingr\u00e9dients humides.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n <\/span>\n D\u00e9couvrez-le !<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n
\n

6. Placez le m\u00e9lange dans un moule \u00e0 pain de 25 cm tapiss\u00e9 de papier sulfuris\u00e9.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

7. Laissez cuire pendant 60 \u00e0 75 minutes \u00e0 175 \u00b0C.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n

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