Of which 9.7 g sugars and 4.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Complete protein (egg)
Allergens gluten (oats), egg, tree nuts
Almond and orange tart
An almond flour and oat crust with a creamy almond and orange filling.
Ingredients
- 150 g (5½ oz) almond flour (base)
- 50 g (1¾ oz) certified gluten-free oat flour (base)
- 3 tbsp melted coconut oil, base (36 g / 1¼ oz)
- 2 tbsp honey, base (40 g / 1½ oz)
- 200 g (7 oz) ground almonds (filling)
- 3 eggs, filling (150 g / 5½ oz)
- 2 oranges, zest and juice, filling (150 g / 5½ oz)
- 3 tbsp honey, filling (60 g / 2 oz)
- 1 tsp vanilla extract, filling (5 g)
Method
- Preheat the oven to 180 °C (350 °F).
- Mix the crust ingredients (almond flour, oat flour, coconut oil and honey) until they form a dough that holds together when squeezed.
The full method (9 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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