Pain nordique aux flocons de sarrasin et aux fruits secs

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Pain nordique aux flocons de sarrasin et aux fruits secs. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Pain nordique aux flocons de sarrasin et aux fruits secs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pain nordique aux flocons de sarrasin et aux fruits secs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pain nordique aux flocons de sarrasin et aux fruits secs is 1 pain. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pain nordique aux flocons de sarrasin et aux fruits secs estimated approx 15 minutes.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Pain nordique aux flocons de sarrasin et aux fruits secs using 15 ingredients and 3 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Pain nordique aux flocons de sarrasin et aux fruits secs:

1. Ingrédients secs
2. 235 g flocons de sarrasin
3. 160 g graines de tournesol décortiquées
4. 120 g graines de lin
5. 90 g d' amandes
6. 65 g graines de courge
7. 20 g psyllium
8. 25 g graines de chia
9. 1 poignée de cranberries sèches
10. 12 g sel
11. 1 poignée d'abricots secs
12. Ingrédients humides
13. 2 CAS de sirop d'agave
14. 55 g d'huile d'olive
15. 60 cl d' eau

Instructions to make to make Pain nordique aux flocons de sarrasin et aux fruits secs

1. Préchauffez votre four à 180 ° C. Étalez les graines de tournesol, de courge et les amandes sur une plaque à pâtisserie et faites-les griller jusqu'à ce qu'elles commencent à brunir, environ 12 minutes, en remuant à mi-cuisson.
   Dans un grand saladier mettez tous les ingrédients secs puis ajoutez-y les ingrédients humides.
   Mélangez-bien.
   Huilez un grand moule à cake (le mien fait 28 cm x 10 cm et 8 cm de hauteur) et versez la pâte dedans. Tassez bien et lissez le dessus.
2. Laissez poser quelques heures au frais, pour ma part j'ai laissé poser 1 nuit au réfrigérateur.
   Laissez revenir votre pain à température ambiante. Préchauffez votre four à 200°C.
   Faites cuire pendant environ une heure, puis émoulez délicatement le pain. Laisser refroidir sur une grille pendant au moins 2 heures, sinon il risque de s'effriter.
   Tranchez en fines tranches, grillez-le ou non.
3. Ce pain se conserve très bien. Je garde le mien dans un papier sulfurisé que je ferme comme un paquet cadeau. Je le garde fermé grâce à un élastique. On peut congeler aussi des tranches.

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