{"id":32342,"date":"2021-03-15T15:28:04","date_gmt":"2021-03-15T15:28:04","guid":{"rendered":"https:\/\/usapulseseu.org\/gateau-au-yaourt-aux-pois-chiches-a-la-noix-de-coco-et-aux-amandes\/"},"modified":"2021-03-15T15:28:04","modified_gmt":"2021-03-15T15:28:04","slug":"gateau-au-yaourt-aux-pois-chiches-a-la-noix-de-coco-et-aux-amandes","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/fr\/gateau-au-yaourt-aux-pois-chiches-a-la-noix-de-coco-et-aux-amandes\/","title":{"rendered":"G\u00e2teau au yaourt, aux pois chiches, \u00e0 la noix de coco et aux amandes"},"content":{"rendered":"

<\/p>\n

\n

G\u00e2teau au yaourt, aux pois chiches, \u00e0 la noix de coco et aux amandes<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n
    \n
  • 200 g de pois chiches cuits<\/li>\n
  • 150 g de farine<\/li>\n
  • 3 \u0153ufs<\/li>\n
  • 150 g de yaourt grec<\/li>\n
  • 100 g d’amandes moulues<\/li>\n
  • 50 g de noix de coco r\u00e2p\u00e9e<\/li>\n
  • 100 g de beurre (\u00e0 temp\u00e9rature ambiante)<\/li>\n
  • 1 cuill\u00e8re \u00e0 caf\u00e9 d’essence de vanille<\/li>\n
  • 1 cuill\u00e8re \u00e0 caf\u00e9 de bicarbonate de soude ou de levure<\/li>\n<\/ul>\n

    Ganache<\/h4>\n
      \n
    • 50 g de chocolat<\/li>\n
    • 50 g de beurre<\/li>\n
    • 80 ml de cr\u00e8me liquide<\/li>\n<\/ul><\/div>\n
      \n
        \n
      1. Pr\u00e9chauffez le four \u00e0 170\u00baC.<\/li>\n
      2. Tapissez un moule de papier sulfuris\u00e9.<\/li>\n
      3. R\u00e9duisez les pois chiches en pur\u00e9e avec le yaourt, jusqu’\u00e0 l’obtention d’une cr\u00e8me lisse. R\u00e9servez. <\/li>\n
      4. Tamiser la farine avec la cannelle et la levure ou le bicarbonate, r\u00e9server.<\/li>\n
      5. Battre le sucre avec le beurre jusqu’\u00e0 l’obtention d’une p\u00e2te cr\u00e9meuse, ajouter les \u0153ufs en les m\u00e9langeant un par un. Ajoutez la pur\u00e9e de pois chiches et m\u00e9langez ; puis incorporez l’essence de vanille, les amandes moulues et la noix de coco et m\u00e9langez. Terminez en ajoutant la farine et m\u00e9langez. <\/li>\n
      6. Versez la p\u00e2te dans le moule et faites cuire pendant environ 30 minutes ou jusqu’\u00e0 ce qu’un cure-dent en ressorte propre.<\/li>\n
      7. Laisser refroidir et d\u00e9mouler.<\/li>\n<\/ol>\n

        Ganache<\/h4>\n
          \n
        1. Dans un r\u00e9cipient, faites fondre le chocolat au bain-marie avec le beurre ; lorsque tout est bien fondu et m\u00e9lang\u00e9, ajoutez la cr\u00e8me et continuez \u00e0 remuer jusqu’\u00e0 l’obtention d’une cr\u00e8me lisse. R\u00e9partissez la ganache sur le g\u00e2teau. <\/li>\n<\/ol><\/div>\n
          \n\t\t\t<\/div>\n
          \n
          Dessert<\/div>\n
          Sans gluten, Traditionnel<\/div>\n<\/p><\/div>\n<\/div>\n

          <\/p>\n","protected":false},"excerpt":{"rendered":"

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