{"id":565755648,"date":"2026-01-24T18:21:00","date_gmt":"2026-01-24T17:21:00","guid":{"rendered":"http:\/\/kakann.se\/2026\/january\/smulpaj.html"},"modified":"2026-07-12T19:46:46","modified_gmt":"2026-07-12T17:46:46","slug":"2026_january_smulpaj","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=565755648","title":{"rendered":"Smulpaj"},"content":{"rendered":"<div>Bland den godaste smulpajen jag vet och s\u00e5 v\u00e4ldigt enkel\u00a0\ud83d\ude0a<\/div>\n<div><\/div>\n<div>\n<p style=\"text-align: left;\" align=\"center\">600 gram syrliga \u00e4pplen eller rabarber<br \/>\n\u00bd dl str\u00f6socker<br \/>\n1 msk kanel<\/p>\n<p style=\"text-align: left;\" align=\"center\">150 gram kallt sm\u00f6r<br \/>\n2 \u00bd dl vetemj\u00f6l<br \/>\n1 dl str\u00f6socker<br \/>\n\u00bd tsk bakpulver<br \/>\n1 tsk salt<br \/>\n\u00bd msk vaniljsocker<br \/>\n2 dl havregryn<br \/>\n\u00bd msk kardemumma<\/p>\n<p style=\"text-align: left;\" align=\"center\">V\u00e4rm ugnen till 200\u00b0, blanda alla ingredienserna till smuldegen utan havregryn i en bunke. Nyp ihop allt till en smulig deg och tills\u00e4tt slutligen havregryn som blandas i.<\/p>\n<p style=\"text-align: left;\" align=\"center\">Skala, k\u00e4rna och och sk\u00e4r \u00e4pplena i sm\u00e5 bitar eller klyftor, l\u00e4gg i en ugnsfast form (g\u00e4rna gjutj\u00e4rn) och blanda med kanel och str\u00f6socker. F\u00f6rdela smuldegen j\u00e4mnt \u00f6ver \u00e4pplena och gr\u00e4dda sedan pajen i cirka 30 minuter eller tills pajen f\u00e5tt l\u00e4tt gyllenbrun f\u00e4rg, l\u00e5t den svalna n\u00e5got innan servering.<\/p>\n<div><\/div>\n<p style=\"text-align: left;\" align=\"center\">\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Bland den godaste smulpajen jag vet och s\u00e5 v\u00e4ldigt enkel\u00a0\ud83d\ude0a 600 gram syrliga \u00e4pplen eller rabarber \u00bd dl str\u00f6socker 1 msk kanel 150 gram kallt sm\u00f6r 2 \u00bd dl vetemj\u00f6l 1 dl str\u00f6socker \u00bd tsk bakpulver 1 tsk salt \u00bd msk vaniljsocker 2 dl havregryn&hellip;<\/p>\n","protected":false},"author":2,"featured_media":663731456,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[868],"tags":[847,295,352,580,684,683,780],"class_list":["post-565755648","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakverk","tag-applen","tag-havregryn","tag-kanel","tag-rabarber","tag-smor","tag-smulpaj","tag-vaniljsocker"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/565755648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=565755648"}],"version-history":[{"count":2,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/565755648\/revisions"}],"predecessor-version":[{"id":2146202237,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/565755648\/revisions\/2146202237"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/media\/663731456"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=565755648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=565755648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=565755648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}