{"id":10185,"date":"2023-12-18T14:17:07","date_gmt":"2023-12-18T19:17:07","guid":{"rendered":"https:\/\/andreannemartin.com\/?p=10185"},"modified":"2025-04-16T09:43:01","modified_gmt":"2025-04-16T13:43:01","slug":"beet-and-raspberry-bars","status":"publish","type":"post","link":"https:\/\/epithelia.ca\/en\/recettes\/recette-vegetarienne\/barres-a-la-betterave-et-aux-framboises\/","title":{"rendered":"\ud83d\udd12<\/span>Beet and raspberry bars"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":10186,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"

Ingr\u00e9dients\u00a0:<\/strong><\/p>\n

(Garniture \u00e0 la betterave et aux framboises)<\/em><\/p>\n

250 ml (1 t.) de betteraves cuites (environ 40 minutes au bain-marie), hach\u00e9es au robot culinaire<\/p>\n

185 ml (3\/4 de t.) de framboises surgel\u00e9es<\/p>\n

125 ml (1\/2 t.) de dattes d\u00e9noyaut\u00e9es<\/p>\n

80 ml (1\/3 de t.) d\u2019eau<\/p>\n

60 ml (1\/4 de t.) de graines de chia<\/p>\n

5 ml (1 c. \u00e0 th\u00e9) de cannelle moulue<\/p>\n

(G\u00e2teau)<\/em><\/p>\n

315 ml (1 \u00bc de t.) de farine d\u2019avoine<\/p>\n

60 ml (\u00bc de t.) de graines de tournesol moulues * ou enti\u00e8res\u00a0\u00a0 <\/sup><\/p>\n

10 ml (2 c. \u00e0 th\u00e9) de poudre \u00e0 p\u00e2te<\/p>\n

250 ml (1 t.) de yogourt grec nature<\/p>\n

2 \u0153ufs entiers<\/p>\n

15 ml (1 c. \u00e0 s.) d\u2019extrait de vanille pure<\/p>\n

(Coulis)<\/em><\/p>\n

80 ml (1\/3 de t.) de p\u00e9pites de chocolat blanc<\/p>\n

30 ml (2 c. \u00e0 s.) de lait<\/p>\n

Pr\u00e9paration :<\/strong><\/p>\n\n

    \n \t
  1. Pr\u00e9chauffer le four \u00e0 350F, huiler et enfariner un moule carr\u00e9 de 9x9 pouces.<\/li>\n \t
  2. Dans un petit chaudron, faire bouillir les betteraves cuites et hach\u00e9es, les framboises et les dattes avec l\u2019eau, tout en \u00e9crasant le m\u00e9lange graduellement avec un pilon \u00e0 pomme de terre, jusqu\u2019\u00e0 l\u2019apparence d\u2019une pur\u00e9e (environ 10 minutes). R\u00e9duire le feu et ajouter les graines de chia et la cannelle. M\u00e9langer. Laisser sur le feu encore quelques temps, afin que les graines de chia gonflent. La pur\u00e9e obtenue doit \u00eatre bien \u00e9paisse.<\/li>\n \t
  3. Pour la base (g\u00e2teau), dans un bol, m\u00e9langer les ingr\u00e9dients secs et dans un autre, les ingr\u00e9dients humides. Incorporer les deux m\u00e9langes d\u2019ingr\u00e9dients du g\u00e2teau sans trop brasser.<\/li>\n \t
  4. R\u00e9partir uniform\u00e9ment le m\u00e9lange \u00e0 g\u00e2teau dans le moule carr\u00e9 et par-dessus, y ajouter la garniture \u00e0 la betterave et aux framboises.<\/li>\n \t
  5. Cuire au four 30 minutes.<\/li>\n \t
  6. Laisser refroidir.<\/li>\n \t
  7. Pendant ce temps, cuire le chocolat avec le lait au four \u00e0 micro-ondes \u00e0 raison de 10 secondes \u00e0 la fois. Entre chacune des s\u00e9quences, bien m\u00e9langer pour faire fondre les p\u00e9pites et pour s\u2019assurer que le chocolat ne s\u00e8che pas.<\/li>\n \t
  8. Couper le \u00ab\u00a0g\u00e2teau\u00a0\u00bb en 20 barres.<\/li>\n \t
  9. Verser le chocolat en zigzag sur chacune des barres.<\/li>\n \t
  10. R\u00e9frig\u00e9rer.<\/li>\n<\/ol>\n

    NOTES\u00a0:<\/strong><\/p>\n

    *Pour obtenir des graines de tournesol moulues, il suffit de les r\u00e9duire en poudre au moyen d\u2019un moulin \u00e0 caf\u00e9 ou encore, de tout simplement \u00e9craser les graines \u00e0 l\u2019aide d\u2019une tasse \u00e0 caf\u00e9.<\/p>\nRecette cr\u00e9\u00e9e par Marianne Lamy, \u00e9tudiante en nutrition UdeM, soutien \u00e0 la coordination et aux communications<\/em>\n

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