{"id":11718,"date":"2026-05-19T09:01:31","date_gmt":"2026-05-19T09:01:31","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=11718"},"modified":"2026-05-19T09:54:14","modified_gmt":"2026-05-19T09:54:14","slug":"strucke-z-bucnim-oljem-in-semeni-brez-glutena","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/strucke-z-bucnim-oljem-in-semeni-brez-glutena\/","title":{"rendered":"\u0160tru\u010dke z bu\u010dnim oljem in semeni brez glutena"},"content":{"rendered":"\n<div class=\"jump-pill\">\n  <a href=\"#recept\">Pojdi na recept<\/a>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\">Brezglutenske \u0161tru\u010dke malo druga\u010de<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Mehke, puhaste \u0161tru\u010dke z bu\u010dnim oljem in semeni brez glutena s tanko hrustljavo skorjo \u2013 tak\u0161ne, ki jih z veseljem nare\u017ee\u0161 \u0161e tople. Kombinacija ajdove in prosene moke poskrbi za polnej\u0161i okus, tapioka pa doda elasti\u010dnost in zra\u010dnost. Bu\u010dno olje in semena dodajo prijetno ore\u0161kasto aromo, zaradi katere kruhki delujejo skoraj jesensko doma\u010de.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To je testo z vi\u0161jo hidracijo, zato ni namen popolna oblika, ampak bolj rustikalen videz z nepravilnimi robovi in mehko sredico.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>Vloga semen in bu\u010dnega olja v receptu<\/h4>\n  <ul>\n    <li><strong>Bu\u010dna semena<\/strong> dodajo prijetno ore\u0161kast okus in rahlo hrustljavost.<\/li>\n    <li><strong>Laneno seme<\/strong> pomaga pri vezavi testa in izbolj\u0161a strukturo brezglutenskega kruha.<\/li>\n    <li>Semena prispevajo ve\u010d <strong>vlaknin<\/strong>, zato kruh dlje ostane mehak in nasiten.<\/li>\n    <li>Zaradi naravnih ma\u0161\u010dob iz semen je sredica bolj so\u010dna in manj drobljiva.<\/li>\n    <li>Kombinacija semen izbolj\u0161a tudi hranilno vrednost kruha ter doda ve\u010d mineralov in zdravih ma\u0161\u010dob.<\/li>\n  <\/ul>\n<hr class=\"info-divider\">\n<p>Bu\u010dno olje kruhu doda zna\u010dilen ore\u0161kast in nekoliko bolj poln okus, ki se posebej lepo pove\u017ee z ajdovo in proseno moko. Poleg arome prispeva tudi naravno prisotne nenasi\u010dene ma\u0161\u010dobe, zaradi katerih je sredica mehkej\u0161a, bolj so\u010dna in manj drobljiva. Pri brezglutenskem kruhu pomaga ustvariti prijetnej\u0161o teksturo ter podalj\u0161a ob\u010dutek sve\u017eine.<\/p>\n\r\n    <\/div>\r\n    \n\n\n\n<p class=\"wp-block-paragraph\">Pri razvoju recepta sem za izra\u010dun razmerij mok, \u0161krobov, hidracije in veziv uporabil svoj <strong><a href=\"https:\/\/dietnikuhar.si\/brezglutenski-kalkulator\/\" target=\"_blank\" data-type=\"page\" data-id=\"400\" rel=\"noreferrer noopener\">brezglutenski kalkulator<\/a><\/strong>, ki pomaga uravnote\u017eiti strukturo glede na tip mok in koli\u010dino teko\u010dine. Privzeto olivno olje v kalkulatorju sem tokrat zamenjal z bu\u010dnim oljem ter dodal semena za bolj poln okus in mehkej\u0161o sredico. Tako lahko tudi pri bolj hidriranih receptih dose\u017eemo stabilno strukturo, lep volumen in prijetno mehkobo brez uporabe industrijskih me\u0161anic.<\/p>\n\n\n\n<div class=\"enciklopedija-box\">\n\n  <div class=\"info-subbox\">\n<h3>Zakaj ta recept deluje<\/h3>\n\n<p>Psyllium skupaj z namo\u010denim lanenim semenom ustvari strukturo, ki pri brezglutenskem testu nadomesti gluten. Tapiokin \u0161krob pomaga pri elasti\u010dnosti in lep\u0161em volumnu, medtem ko bu\u010dno olje poskrbi za mehkej\u0161o sredico in bogatej\u0161i okus.<\/p>\n\n<p>Rezultat so \u0161tru\u010dke, ki niso suhe ali drobljive, ampak ostanejo prijetno mehke tudi naslednji dan.<\/p>\n<\/div>\n<\/div>\n\n\n\r\n<div id=\"recept\" class=\"recipe-container\" style=\"font-size: 1.0rem; color: #444;\">\r\n\t\r\n     <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/logo-webp-pomanjsan.webp\" class=\"print-logo-img\" alt=\"Logo\">\r\n\r\n   <div class=\"recipe-header-center\">\r\n    <h2 class=\"recipe-title\">\u0160tru\u010dke z bu\u010dnim oljem in semeni brez glutena<\/h2>\r\n\r\n    <div class=\"recipe-actions\">\r\n        <button type=\"button\" class=\"recipe-print\" onclick=\"dkPrintRecipe()\">\r\n            <svg class=\"print-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\r\n                 viewBox=\"0 0 24 24\" width=\"18\" height=\"18\"\r\n                 fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.8\"\r\n                 stroke-linecap=\"round\" stroke-linejoin=\"round\">\r\n                <path d=\"M6 9V4h12v5\"\/>\r\n                <rect x=\"6\" y=\"14\" width=\"12\" height=\"6\"\/>\r\n                <path d=\"M6 18H4a2 2 0 0 1-2-2v-5a2 2 0 0 1 2-2h16a2 2 0 0 1 2 2v5a2 2 0 0 1-2 2h-2\"\/>\r\n            <\/svg>\r\n            <span>Natisni recept<\/span>\r\n        <\/button>\r\n    <\/div>\r\n<\/div>\r\n\r\n            <img decoding=\"async\" class=\"recipe-main-image\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/brezglutenske-strucke-z-bucnim-oljem-in-semeni.webp\" alt=\"\u0160tru\u010dke z bu\u010dnim oljem in semeni brez glutena\">\r\n    \t\r\n\t\r\n    <div class=\"dk-meta-grid\">\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\ud83d\udccb Povzetek<\/h4>\r\n                            <div class=\"dk-meta-item\"><strong>Skupni \u010das:<\/strong> 1 ura 40 minut<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 8 \u0161tru\u010dk<\/div>\r\n                    <\/div>\r\n\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\u23f1\ufe0f \u010casovnica<\/h4>\r\n       \r\n            <div class=\"dk-meta-item\"><strong>Priprava:<\/strong> 20 minut<\/div><div class=\"dk-meta-item\"><strong>Vzhajanje:<\/strong> 45 minut<\/div><div class=\"dk-meta-item\"><strong>Peka:<\/strong> 35 minut<\/div>        <\/div>\r\n    <\/div>\r\n\r\n    \r\n    <div class=\"white-box\">\r\n    <h3 class=\"box-header\">Sestavine<\/h3>\r\n    <div class=\"dk-sestavine-grid\"><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Suhe sestavine<\/strong><br \/>\r\n- 130 g sirkove moke <br \/>\r\n- 65 g ajdove moke <br \/>\r\n- 65 g prosene moke <br \/>\r\n- 140 g tapiokinega \u0161kroba<br \/>\r\n- 8 g soli (rahlo zvrhana \u010dajna \u017eli\u010dka)<br \/>\r\n- 7 g instant kvasa (en zavitek)<br \/>\r\n- 40 g bu\u010dnih semen<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Mokre sestavine<\/strong><br \/>\r\n- 450 g vode<br \/>\r\n- 18 g <a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\"><strong>psyllium lu\u0161\u010din<\/strong><\/a><br \/>\r\n- 25 g namo\u010denih lanenih semen<br \/>\r\n- 2 \u017elici bu\u010dnega olja<br \/>\r\n- 1 \u017elica kisa<\/div><\/div><\/div>\r\n\r\n            <div class=\"white-box\">\r\n            <h3 class=\"box-header\">Postopek<\/h3>\r\n            <ul class=\"recipe-steps\">\r\n                <li class=\"bold-step\"><strong>Priprava testa<\/strong><\/li><li class=\"normal-step\">Najprej pripravimo laneno seme \u2013 prelijemo ga z malo vode in pustimo stati, da se napoji in zgosti.<\/li><li class=\"normal-step\">V lo\u010deni posodi zme\u0161amo psyllium in mla\u010dno vodo. Me\u0161amo toliko \u010dasa, da nastane gost, gladek gel s strukturo pudinga. Pustimo ga stati 2 do 3 minute, da se popolnoma zgosti.<\/li><li class=\"normal-step\">V pripravljen psyllium gel vme\u0161amo tapiokin \u0161krob, 2 \u017elici bu\u010dnega olja in jabol\u010dni kis. Dodamo \u0161e namo\u010deno laneno seme in dobro preme\u0161amo, da dobimo enakomerno zmes.<\/li><li class=\"normal-step\">V ve\u010dji skledi zme\u0161amo vse suhe sestavine: moke, kvas, bu\u010dna semena in sol. Na sredini naredimo jamico ter dodamo pripravljeno mokro zmes.<\/li><li class=\"normal-step\">Testo preme\u0161amo z roko ali kuhinjskim me\u0161alnikom. Masa bo mehka, nekoliko lepljiva in bolj rustikalna, vendar \u0161e vedno dovolj kompaktna za oblikovanje. Dodatne moke ne dodajamo.<\/li><li class=\"bold-step\"><strong>Oblikovanje<\/strong><\/li><li class=\"normal-step\">Testo prestavimo na pomokan peki papir in ga po vrhu posujemo z moko, ki jo razporedimo po testu. Oblikujemo v pravokotnik. Razdelimo ga na 8 kosov oziroma manj\u0161ih \u0161tru\u010dk. Povr\u0161ine ne gladimo preve\u010d, saj rahlo neenakomerna oblika prispeva k zna\u010dilnemu videzu kruhkov.<\/li><li class=\"normal-step\">\u0161tru\u010dke pustimo vzhajati 30 do 60 minut na toplem, da opazno narastejo in postanejo rahlo zra\u010dne. Pred peko jih lahko ne\u017eno prema\u017eemo z malo bu\u010dnega olja in po \u017eelji posujemo z dodatnimi bu\u010dnimi semeni.<\/li><li class=\"bold-step\"><strong>Peka<\/strong><\/li><li class=\"normal-step\">Pe\u010dico skupaj s peka\u010dem ali kamnom za peko segrejemo na 250 \u00b0C. Na dno pe\u010dice postavimo manj\u0161i kovinski peka\u010d za ustvarjanje pare.<\/li><li class=\"normal-step\">\u0160tru\u010dke skupaj s peki papirjem previdno prestavimo na vro\u010d peka\u010d. V spodnji peka\u010d vlijemo vrelo vodo, da ustvarimo paro.<\/li><li class=\"normal-step\">Temperaturo takoj zni\u017eamo na 220 \u00b0C in pe\u010demo pribli\u017eno 10 minut s paro. Nato odstranimo posodo z vodo, temperaturo zni\u017eamo na 200 \u00b0C in pe\u010demo \u0161e pribli\u017eno 20 do 25 minut, da dobijo lepo zape\u010deno, hrustljavo skorjo.<\/li><li class=\"normal-step\">Pe\u010dene \u0161tru\u010dke ohladimo na re\u0161etki, da se skorja pravilno utrdi in notranjost stabilizira.<\/li>            <\/ul>\r\n        <\/div>\r\n    \r\n    \t\r\n<\/div>\r\n\r\n<script>\r\nfunction dkPrintRecipe() {\r\n    const source = document.getElementById('recept').cloneNode(true);\r\n    source.querySelectorAll('button, script, style').forEach(el => el.remove());\r\n    source.querySelectorAll('.dietni-nutrition-box').forEach(el => el.remove());\r\n    source.querySelectorAll('img').forEach(img => {\r\n        if (!img.classList.contains('print-logo-img')) img.remove();\r\n    });\r\n\r\n    \/\/ --- PRIPRAVA GLAVE ZA TISK (Flexbox: Naslov levo, Logo desno) ---\r\n    const logoImg = source.querySelector('.print-logo-img');\r\n    const titleEl = source.querySelector('.recipe-title');\r\n    \r\n    let headerHtml = '';\r\n    \r\n    if (titleEl && logoImg) {\r\n        \/\/ \u010ce imam oboje, zgradim flex header\r\n        headerHtml = '<div style=\"display: flex; justify-content: space-between; align-items: center; border-bottom: 2px solid #000; margin-bottom: 20px; padding-bottom: 10px;\">' +\r\n            '<h2 style=\"margin: 0; padding: 0; border: none; font-size: 18pt; text-align: left;\">' + titleEl.innerHTML + '<\/h2>' +\r\n            '<img decoding=\"async\" src=\"' + logoImg.src + '\" style=\"width: 100px; height: auto;\">' +\r\n            '<\/div>';\r\n        \r\n        \/\/ Odstranim originala iz vsebine, ker sta zdaj v glavi\r\n        titleEl.remove(); \r\n        logoImg.remove();\r\n        \/\/ Odstranim tudi wrapper za center align, \u010de je ostal prazen\r\n        const headerCenter = source.querySelector('.recipe-header-center');\r\n        if(headerCenter) headerCenter.remove();\r\n    } \r\n    else if (logoImg) { \/\/ Samo logo\r\n         headerHtml = '<div style=\"text-align:right; border-bottom: 2px solid #000; margin-bottom: 20px;\"><img decoding=\"async\" src=\"' + logoImg.src + '\" style=\"width: 100px;\"><\/div>';\r\n         logoImg.remove();\r\n    }\r\n\r\n    const win = window.open('', '', 'width=800,height=900');\r\n    win.document.write('<html><head><title>Tisk<\/title><style>' +\r\n        'body { font-family: serif; padding: 1px; color: #000; font-size: 10pt; } ' +\r\n        'h3 { margin-top: 3px; margin-bottom: 3px; font-size: 10pt; } ' +\r\n        'h4 { margin: 3px 0 5px 0; font-size: 10pt; text-transform: uppercase; font-weight: bold; } ' +\r\n        '.recipe-actions, style, .print-logo-img { display: none !important; } ' +\r\n        '.dk-meta-grid { display: block; text-align: left; margin-bottom: 5px; padding-bottom: 10px; } ' +\r\n        '.dk-meta-item { margin-bottom: 2px; } ' +\r\n        '.white-box { border: none !important; padding: 0 !important; } ' +\r\n        \r\n        \/\/ CSS ZA POSTOPEK V TISKU\r\n        'ul { list-style: none; padding: 0; margin: 0; } ' +\r\n        'li { margin-bottom: 2px; line-height: 1.0; } ' +\r\n        'li.bold-step { font-weight: bold; margin-top: 5px; color: #000; } ' +\r\n        'li.normal-step { list-style-type: disc; list-style-position: outside; margin-left: 20px; padding-left: 5px; } ' +\r\n        \r\n        '<\/style><\/head><body>' + \r\n        headerHtml + \/\/ Tukaj se izpi\u0161e nova glava (Naslov + Logo v vrsti)\r\n        source.innerHTML + \r\n        '<\/body><\/html>');\r\n    win.document.close(); win.focus();\r\n    setTimeout(() => { win.print(); win.close(); }, 500);\r\n}\r\n<\/script>\r\n\r\n<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"\u0160tru\u010dke z bu\u010dnim oljem in semeni brez glutena\",\"image\":\"https:\\\/\\\/dietnikuhar.si\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/brezglutenske-strucke-z-bucnim-oljem-in-semeni.webp\",\"description\":\"Suhe sestavine - 130 g sirkove moke - 65 g ajdove moke - 65 g prosene moke - 140 g tapiokinega \u0161kroba - 8 g soli (rahlo zvrhana \u010dajna \u017eli\u010dka)&hellip;\",\"recipeYield\":\"1 Porcija\",\"prepTime\":\"PT65M\",\"cookTime\":\"PT35M\",\"totalTime\":\"PT100M\",\"recipeIngredient\":[\"Suhe sestavine\",\"- 130 g sirkove moke\",\"- 65 g ajdove moke\",\"- 65 g prosene moke\",\"- 140 g tapiokinega \u0161kroba\",\"- 8 g soli (rahlo zvrhana \u010dajna \u017eli\u010dka)\",\"- 7 g instant kvasa (en zavitek)\",\"- 40 g bu\u010dnih semen\",\"Mokre sestavine\",\"- 450 g vode\",\"- 18 g psyllium lu\u0161\u010din\",\"- 25 g namo\u010denih lanenih semen\",\"- 2 \u017elici bu\u010dnega olja\",\"- 1 \u017elica kisa\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Priprava testa\"},{\"@type\":\"HowToStep\",\"text\":\"Najprej pripravimo laneno seme \u2013 prelijemo ga z malo vode in pustimo stati, da se napoji in zgosti.\"},{\"@type\":\"HowToStep\",\"text\":\"V lo\u010deni posodi zme\u0161amo psyllium in mla\u010dno vodo. Me\u0161amo toliko \u010dasa, da nastane gost, gladek gel s strukturo pudinga. Pustimo ga stati 2 do 3 minute, da se popolnoma zgosti.\"},{\"@type\":\"HowToStep\",\"text\":\"V pripravljen psyllium gel vme\u0161amo tapiokin \u0161krob, 2 \u017elici bu\u010dnega olja in jabol\u010dni kis. Dodamo \u0161e namo\u010deno laneno seme in dobro preme\u0161amo, da dobimo enakomerno zmes.\"},{\"@type\":\"HowToStep\",\"text\":\"V ve\u010dji skledi zme\u0161amo vse suhe sestavine: moke, kvas, bu\u010dna semena in sol. Na sredini naredimo jamico ter dodamo pripravljeno mokro zmes.\"},{\"@type\":\"HowToStep\",\"text\":\"Testo preme\u0161amo z roko ali kuhinjskim me\u0161alnikom. Masa bo mehka, nekoliko lepljiva in bolj rustikalna, vendar \u0161e vedno dovolj kompaktna za oblikovanje. Dodatne moke ne dodajamo.\"},{\"@type\":\"HowToStep\",\"text\":\"Oblikovanje\"},{\"@type\":\"HowToStep\",\"text\":\"Testo prestavimo na pomokan peki papir in ga po vrhu posujemo z moko, ki jo razporedimo po testu. Oblikujemo v pravokotnik. Razdelimo ga na 8 kosov oziroma manj\u0161ih \u0161tru\u010dk. Povr\u0161ine ne gladimo preve\u010d, saj rahlo neenakomerna oblika prispeva k zna\u010dilnemu videzu kruhkov.\"},{\"@type\":\"HowToStep\",\"text\":\"\u0161tru\u010dke pustimo vzhajati 30 do 60 minut na toplem, da opazno narastejo in postanejo rahlo zra\u010dne. Pred peko jih lahko ne\u017eno prema\u017eemo z malo bu\u010dnega olja in po \u017eelji posujemo z dodatnimi bu\u010dnimi semeni.\"},{\"@type\":\"HowToStep\",\"text\":\"Peka\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010dico skupaj s peka\u010dem ali kamnom za peko segrejemo na 250 \u00b0C. Na dno pe\u010dice postavimo manj\u0161i kovinski peka\u010d za ustvarjanje pare.\"},{\"@type\":\"HowToStep\",\"text\":\"\u0160tru\u010dke skupaj s peki papirjem previdno prestavimo na vro\u010d peka\u010d. V spodnji peka\u010d vlijemo vrelo vodo, da ustvarimo paro.\"},{\"@type\":\"HowToStep\",\"text\":\"Temperaturo takoj zni\u017eamo na 220 \u00b0C in pe\u010demo pribli\u017eno 10 minut s paro. Nato odstranimo posodo z vodo, temperaturo zni\u017eamo na 200 \u00b0C in pe\u010demo \u0161e pribli\u017eno 20 do 25 minut, da dobijo lepo zape\u010deno, hrustljavo skorjo.\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010dene \u0161tru\u010dke ohladimo na re\u0161etki, da se skorja pravilno utrdi in notranjost stabilizira.\"}],\"author\":{\"@type\":\"Person\",\"name\":\"Dietni kuhar Bla\u017e\"}}<\/script>\n\n\n\n<h2 class=\"wp-block-heading\">Pogosta vpra\u0161anja:<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Kako je bil razvit recept?<\/strong><br>Recept je bil pripravljen s pomo\u010djo mojega <strong><a href=\"https:\/\/dietnikuhar.si\/brezglutenski-kalkulator\/\" target=\"_blank\" data-type=\"page\" data-id=\"400\" rel=\"noreferrer noopener\">brezglutenskega kalkulatorja<\/a><\/strong>, ki omogo\u010da natan\u010den izra\u010dun razmerij mok, \u0161krobov, hidracije in veziv glede na tip testa. Kalkulator vsebuje tudi vrednosti vpojnosti za posamezne brezglutenske moke, kar omogo\u010da natan\u010dnej\u0161e prilagajanje hidracije. Tako lahko kruh pripravimo iz lastnih kombinacij mok ter recept prilagodimo glede na \u017eeleno teksturo, okus in strukturo, brez uporabe industrijskih me\u0161anic.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zakaj je testo za ciabatte tako mehko?<\/strong><br>\u0160tru\u010dke temeljijo na vi\u0161ji hidraciji testa, zato je masa mehkej\u0161a in nekoliko bolj lepljiva. Ve\u010dja koli\u010dina teko\u010dine pomaga ustvariti bolj zra\u010dno sredico in tanko hrustljavo skorjo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ali lahko namesto bu\u010dnega olja uporabim drugo olje?<\/strong><br>Lahko, vendar bo okus nekoliko druga\u010den. Bu\u010dno olje doda izrazito ore\u0161kasto aromo in lepo poudari okus ajdove ter prosene moke. Kot alternativa se dobro obnese tudi olivno olje.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zakaj v receptu uporabljamo psyllium?<\/strong><br>Psyllium pri brezglutenskem kruhu pomaga ustvariti strukturo in elasti\u010dnost, ki ju obi\u010dajno zagotavlja gluten. Testo je zaradi njega bolj stabilno, kruh pa manj drobljiv.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ali lahko ciabatte zamrznem?<\/strong><br>Da. Po popolnem ohlajanju jih lahko zamrznete. Pred uporabo jih pustite nekaj \u010dasa na sobni temperaturi ali jih na kratko pogrejete v pe\u010dici, da skorja ponovno postane hrustljava.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Kako dolgo ostanejo sve\u017ee?<\/strong><br>Najbolj\u0161e so na dan peke, vendar zaradi semen, psylliuma in bu\u010dnega olja ostanejo prijetno mehke tudi naslednji dan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u0160tru\u010dke z bu\u010dnim oljem in semeni brez glutena ter kombinacijo ajdove, prosene in sirkove moke. Recept za hrustljave \u0161tru\u010dke brez industrijskih me\u0161anic.<\/p>","protected":false},"author":1,"featured_media":11720,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6,8],"tags":[],"class_list":["post-11718","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepti","category-kruh-in-pecivo"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/razrezana-strucka-z-bucnim-oljem-in-semeni-brez-glutena.webp",1200,800,false],"thumbnail":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/razrezana-strucka-z-bucnim-oljem-in-semeni-brez-glutena-150x150.webp",150,150,true],"medium":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/razrezana-strucka-z-bucnim-oljem-in-semeni-brez-glutena-300x200.webp",300,200,true],"medium_large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/razrezana-strucka-z-bucnim-oljem-in-semeni-brez-glutena-768x512.webp",768,512,true],"large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/razrezana-strucka-z-bucnim-oljem-in-semeni-brez-glutena-1024x683.webp",1024,683,true],"1536x1536":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/razrezana-strucka-z-bucnim-oljem-in-semeni-brez-glutena.webp",1200,800,false],"2048x2048":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/razrezana-strucka-z-bucnim-oljem-in-semeni-brez-glutena.webp",1200,800,false],"trp-custom-language-flag":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/razrezana-strucka-z-bucnim-oljem-in-semeni-brez-glutena-18x12.webp",18,12,true]},"uagb_author_info":{"display_name":"Bla\u017e","author_link":"https:\/\/dietnikuhar.si\/hr\/author\/blaz\/"},"uagb_comment_info":0,"uagb_excerpt":"\u0160tru\u010dke z bu\u010dnim oljem in semeni brez glutena ter kombinacijo ajdove, prosene in sirkove moke. Recept za hrustljave \u0161tru\u010dke brez industrijskih me\u0161anic.","_links":{"self":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/11718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/comments?post=11718"}],"version-history":[{"count":25,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/11718\/revisions"}],"predecessor-version":[{"id":11745,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/11718\/revisions\/11745"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media\/11720"}],"wp:attachment":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media?parent=11718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/categories?post=11718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/tags?post=11718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}