{"id":172668,"title":"Glutensiz ve laktozsuz limonlu ha\u015fha\u015fl\u0131 kek","modified":"2026-09-18T23:25:11+02:00","plain":"Canl\u0131 limon tad\u0131n\u0131 koruyan, hafif dokulu ve ha\u015fha\u015f tohumlar\u0131n\u0131n o hafif k\u0131t\u0131rl\u0131\u011f\u0131n\u0131 ta\u015f\u0131yan bir limonlu kek mi istiyorsun? Bu glutensiz ve laktozsuz versiyon, a\u011f\u0131zda a\u011f\u0131rla\u015fmadan yo\u011fun limon aromas\u0131yla ferah bir tat b\u0131rak\u0131yor.\n\n\n\nLimon \u015furubu pi\u015ftikten sonra ekleniyor, ard\u0131ndan sade bir glaz\u00fcr kekin nemini hapsediyor. Sonu\u00e7ta ortaya ferah, sade ve iyice so\u011fukken kolayca dilimlenen bir kek \u00e7\u0131k\u0131yor. Bu tarif, glutensiz kek ve pastalar\u0131m aras\u0131nda yer al\u0131yor.\n\n\n\nAyn\u0131 limon ferahl\u0131\u011f\u0131n\u0131n tart h\u00e2li: mini limonlu merengli tart.\n\n\n\nGlutensiz ve laktozsuz limonlu ha\u015fha\u015fl\u0131 kek nedir?\n\n\n\nHa\u015fha\u015f tohumlar\u0131yla zenginle\u015ftirilmi\u015f, burada gluten ve s\u00fct \u00fcr\u00fcnleri kullan\u0131lmadan haz\u0131rlanan bir limonlu kek. Bu alternatif malzemeler, kekin \u00f6z\u00fcn\u00fc de\u011fi\u015ftirmeden limonun canl\u0131 tad\u0131n\u0131 ve narin dokusunu koruyor.\n\n\n\nDaha yo\u011fun dokulu di\u011fer keklere k\u0131yasla daha ferah bir lezzet sunuyor. Ha\u015fha\u015f tohumlar\u0131 hafif bir k\u0131t\u0131rl\u0131k katarken limon, ilk lokmadan son lokmaya kadar kendini hissettiriyor. Ard\u0131ndan aromas\u0131n\u0131 daha da g\u00fc\u00e7lendirmek i\u00e7in keke limon \u015furubu emdiriliyor ve nemini korumaya yard\u0131mc\u0131 olan \u015feffaf, sade bir glaz\u00fcrle kaplan\u0131yor.\n\n\n\nTemel malzemeler\n\n\n\nTemeli iki un \u00e7e\u015fidi olu\u015fturuyor: yap\u0131y\u0131 sa\u011flamak i\u00e7in ba\u011flay\u0131c\u0131 i\u00e7eren \u00e7ok ama\u00e7l\u0131 glutensiz un ve a\u011f\u0131rla\u015ft\u0131rmadan dolgunluk kazand\u0131rmak i\u00e7in badem unu. Bu noktada, badem unu ile Hindistan cevizi unu hi\u00e7 de ayn\u0131 \u015fekilde davranm\u0131yor. Kabartma tozu ve tuz, kabarmay\u0131 ve lezzet dengesini ayarlarken ha\u015fha\u015f tohumlar\u0131 b\u00fct\u00fcn b\u0131rak\u0131l\u0131yor, elekten ge\u00e7irilmiyor.\n\n\n\nS\u0131v\u0131 malzemelerde ise \u00f6nce yumurtalar, soya s\u00fct\u00fc, soya yo\u011furdu ve laktozsuz ek\u015fi krema homojen bir kar\u0131\u015f\u0131m elde edilene kadar kar\u0131\u015ft\u0131r\u0131l\u0131yor. Ana lezzeti limon suyu ve limon kabu\u011fu rendesi veriyor. Bitkisel tereya\u011f\u0131 ise so\u011fuk ya da par\u00e7a par\u00e7a de\u011fil, eritilmi\u015f olarak ekleniyor.\n\n\n\n\u015eurup; limon suyu, \u015feker ve suyla haz\u0131rlan\u0131yor. Pi\u015fen keke emdirilmek i\u00e7in kullan\u0131l\u0131yor. Son dokunu\u015f olarak \u0131l\u0131k, \u015feffaf ve sade bir glaz\u00fcr s\u00fcr\u00fcl\u00fcyor, ard\u0131ndan \u00fczerine biraz organik limon kabu\u011fu rendeleniyor.\n\n\n\nHafif ve meyveli bir tatl\u0131 i\u00e7in vegan pavlova.\n\n\n\nTeknik ipu\u00e7lar\u0131 ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\n\u00d6nce kullanaca\u011f\u0131n kal\u0131b\u0131 veya kal\u0131plar\u0131 haz\u0131rla: 1 b\u00fcy\u00fck baton kek kal\u0131b\u0131n\u0131 ya da 2 k\u00fc\u00e7\u00fck kal\u0131b\u0131 ya\u011fla, ard\u0131ndan i\u00e7lerini pi\u015firme k\u00e2\u011f\u0131d\u0131yla kapla. Bu ad\u0131m \u00f6nemli, \u00e7\u00fcnk\u00fc hamur nemli ve kek daha sonra \u015furupla \u0131slat\u0131l\u0131yor.\n\n\n\nKuru malzemeleri kar\u0131\u015ft\u0131rmadan \u00f6nce ele, ama hepsini de\u011fil. Ha\u015fha\u015f tohumlar\u0131n\u0131 ve \u015fekeri ayr\u0131 tut. Toz malzemeleri eledikten sonra e\u015fit da\u011f\u0131lmalar\u0131 i\u00e7in \u00e7\u0131rpma teliyle iyice kar\u0131\u015ft\u0131r.\n\n\n\nHamurun kar\u0131\u015ft\u0131r\u0131lmas\u0131\n\n\n\nBa\u015fka bir kar\u0131\u015ft\u0131rma kab\u0131nda yumurtalar\u0131 soya s\u00fct\u00fc, soya yo\u011furdu ve ek\u015fi kremayla kar\u0131\u015f\u0131m iyice homojen olana kadar \u00e7\u0131rp. Ard\u0131ndan limon suyunu ve eritilmi\u015f bitkisel tereya\u011f\u0131n\u0131 ekle, s\u0131v\u0131 malzemeler tamamen b\u00fct\u00fcnle\u015fene kadar kar\u0131\u015ft\u0131rmaya devam et.\n\n\n\nBu kar\u0131\u015f\u0131m\u0131 kuru malzemelerin \u00fczerine d\u00f6k. Kar\u0131\u015ft\u0131rmay\u0131 \u00e7\u0131rpma teliyle veya el mikseriyle tamamlayabilirsin, ancak her iki durumda da hedefin p\u00fcr\u00fczs\u00fcz bir hamur olsun. Hamur pi\u015firmeden \u00f6nce p\u00fcr\u00fczs\u00fcz de\u011filse hen\u00fcz do\u011fru k\u0131vama gelmemi\u015f demektir.\n\n\n\nPi\u015firme\n\n\n\nHamuru kal\u0131ba d\u00f6kt\u00fckten sonra ortas\u0131na ince bir \u015ferit h\u00e2linde kesilmi\u015f bitkisel tereya\u011f\u0131 yerle\u015ftirebilirsin; bu iste\u011fe ba\u011fl\u0131. Pi\u015fip pi\u015fmedi\u011fini ortas\u0131ndan kontrol et: bir k\u00fcrdan bat\u0131r, temiz \u00e7\u0131kmal\u0131. Pi\u015fme konusunda esas alaca\u011f\u0131n \u00f6l\u00e7\u00fct bu.\n\n\n\n2 k\u00fc\u00e7\u00fck kal\u0131p i\u00e7in 30-35 dakika, 1 b\u00fcy\u00fck kal\u0131p i\u00e7in 50-60 dakika hesapla. Yaln\u0131zca rengine de\u011fil, kekin ortas\u0131na da dikkat et.\n\n\n\n\u015eurup ve son dokunu\u015flar\n\n\n\n\u00d6nce keki bir tel \u0131zgara \u00fczerinde 20 dakika so\u011fumaya b\u0131rak. Tel \u0131zgara, kekin alt\u0131n\u0131 yumu\u015fatmadan fazla \u0131s\u0131n\u0131n uzakla\u015fmas\u0131na yard\u0131mc\u0131 olur. Bu s\u0131rada k\u00fc\u00e7\u00fck bir tencerede limon suyu, \u015feker ve suyla \u015furubu haz\u0131rla.\n\n\n\nAra s\u0131ra kar\u0131\u015ft\u0131rarak orta ate\u015fte hafif\u00e7e kaynayana kadar \u0131s\u0131t; harl\u0131 kaynamas\u0131na izin verme. \u015eeker tamamen \u00e7\u00f6z\u00fcnd\u00fckten sonra \u015furubu 1-2 dakika daha kaynat. Keke uygulamadan \u00f6nce so\u011fumaya b\u0131rak.\n\n\n\nKek f\u0131r\u0131ndan yeni \u00e7\u0131km\u0131\u015f ama biraz dinlenmi\u015fken y\u00fczeyini k\u00fcrdanlarla veya \u00e7atalla del. Bu delikler \u015furubun i\u00e7eri i\u015flemesini sa\u011flar. Ard\u0131ndan \u00fczerine 5-6 ka\u015f\u0131k \u015furubu e\u015fit \u015fekilde gezdir.\n\n\n\nKek, \u015furubu \u00e7ekmesi i\u00e7in buzdolab\u0131nda 1 saat dinlenmeli. Bir gece bekletmek daha iyi sonu\u00e7 verir. Servisten hemen \u00f6nce \u00fczerine f\u0131r\u00e7ayla \u0131l\u0131k, \u015feffaf ve sade bir glaz\u00fcr s\u00fcr, ard\u0131ndan biraz organik limon kabu\u011fu rendele.\n\n\n\nSaklama\n\n\n\nKek, \u015furubu \u00e7ekerken buzdolab\u0131nda en az 1 saat dinlenir; tercihen bir gece bekletilmelidir. Bu nedenle iyice so\u011fuk ya da buzdolab\u0131nda bir s\u00fcre dinlendirildikten sonra servis edildi\u011finde daha g\u00fczel olan bir kektir.\n\n\n\nBir ba\u015fka zarif meyveli tatl\u0131: Antep f\u0131st\u0131kl\u0131 ve bademli frangipan kremal\u0131, ahududulu tart.\n\n\n\nT\u00fcm glutensiz tariflerimi ayn\u0131 b\u00f6l\u00fcmde bulabilirsin.\n\n\n\nTarif, \u015fef Rommel Reyes taraf\u0131ndan geli\u015ftirildi. \u00c7al\u0131\u015fmalar\u0131n\u0131 Instagram hesab\u0131ndan, Substack b\u00fclteninden ve YouTube kanal\u0131ndan takip edebilirsin.\n\n\n\n\n\n\tGlutensiz ve laktozsuz limonlu ha\u015fha\u015fl\u0131 kek\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t130 g ba\u011flay\u0131c\u0131 i\u00e7eren glutensiz \u00e7ok ama\u00e7l\u0131 un120 g badem unu12 g kabartma tozu2 g tuz15 g ha\u015fha\u015f tohumu90 g \u015feker120 g yumurta (2 b\u00fcy\u00fck boy)200 g laktozsuz ek\u015fi krema100 g laktozsuz soya yo\u011furdu100 g laktozsuz soya s\u00fct\u00fc35 g limon suyu3 limonun rendelenmi\u015f kabu\u011fu70 g vegan tereya\u011f\u0131 (eritilmi\u015f)40 g \u015feker80 g limon suyu100 g su\t\n\t\n\t\tP\u00e2te au citron et aux graines de pavotF\u0131r\u0131n\u0131 \u00f6nceden 180\u00b0C'ye \u0131s\u0131t. Bir b\u00fcy\u00fck veya iki k\u00fc\u00e7\u00fck baton kek kal\u0131b\u0131n\u0131 ya\u011fla ve i\u00e7lerine pi\u015firme ka\u011f\u0131d\u0131 ser.Ha\u015fha\u015f tohumu ve esmer \u015feker d\u0131\u015f\u0131ndaki t\u00fcm kuru malzemeleri ele ve \u00e7\u0131rpma teliyle iyice kar\u0131\u015ft\u0131r.Ayr\u0131 bir kasede yumurtalar\u0131 soya s\u00fct\u00fc, soya yo\u011furdu ve ek\u015fi kremayla homojen bir kar\u0131\u015f\u0131m elde edene kadar \u00e7\u0131rp. Limon suyunu ve eritilmi\u015f vegan tereya\u011f\u0131n\u0131 ekle, ard\u0131ndan homojen bir kar\u0131\u015f\u0131m elde edene kadar kar\u0131\u015ft\u0131rmaya devam et. Yumurtal\u0131 kar\u0131\u015f\u0131m\u0131 kuru malzemelere ekle. Hamur p\u00fcr\u00fczs\u00fcz olana kadar \u00e7\u0131rpma teli veya el mikseriyle kar\u0131\u015ft\u0131r.Hamuru haz\u0131rlad\u0131\u011f\u0131n kal\u0131plara d\u00f6k ve kekin ortas\u0131na bat\u0131rd\u0131\u011f\u0131n k\u00fcrdan temiz \u00e7\u0131kana kadar pi\u015fir. Not: Pi\u015firme s\u00fcresi k\u00fc\u00e7\u00fck kal\u0131plar i\u00e7in 30-35 dakika, b\u00fcy\u00fck kal\u0131plar i\u00e7in 50-60 dakikad\u0131r.Tel \u0131zgara \u00fczerinde 20 dakika so\u011fumaya b\u0131rak. K\u00fcrdan veya \u00e7atal yard\u0131m\u0131yla yeni pi\u015fmi\u015f limonlu kekte delikler a\u00e7.Kekin \u00fczerine e\u015fit \u015fekilde 5-6 ka\u015f\u0131k d\u00f6k. Buzdolab\u0131nda bir saat \u015ferbetini \u00e7ekmeye b\u0131rak. Ama bir gece bekletirsen daha iyi olur.\u015eerbetini \u00e7ekmi\u015f limonlu ha\u015fha\u015fl\u0131 kekin \u00fczerine f\u0131r\u00e7ayla s\u0131cak ve berrak meyveli glaz\u00fcr s\u00fcr. \u00dczerine biraz organik limon kabu\u011fu rendele, ard\u0131ndan servis et.Sirop au citronLimon suyu, \u015feker ve suyu k\u00fc\u00e7\u00fck bir tencerede kar\u0131\u015ft\u0131r. Orta ate\u015fte ara s\u0131ra kar\u0131\u015ft\u0131rarak hafif\u00e7e kaynamaya getir ve \u015feker tamamen eriyene kadar kar\u0131\u015ft\u0131r.Yakla\u015f\u0131k 1-2 dakika kaynat, ard\u0131ndan ocaktan al ve kullanmadan \u00f6nce \u015ferbeti so\u011fumaya b\u0131rak.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/172668","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=172668"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/172668\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/164952"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=172668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=172668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=172668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}