Of which 3.1 g sugars and 4 g saturated fat.
No-added-sugar version: 210 kcal and 0.7 g sugars per serving.
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 egg, tree nuts
Almond bread with orange and vanilla
The soft bread base, scented with orange zest and vanilla.
Ingredients
- 225 g (8 oz) rice flour
- 120 g (4 oz) cassava starch (polvilho doce)
- 48 g (1¾ oz) almond flour
- 2 tbsp sugar (24 g / ¾ oz) — no added sugar: 3 tbsp erythritol (36 g)
- 2 tbsp psyllium powder (16 g / ½ oz)
- 1 tsp salt (6 g)
- 1 tbsp active dry yeast (14 g)
- 240 ml (1 cup) warm almond milk
- 2 eggs (100 g / 3½ oz)
- 3 tbsp melted coconut oil (39 g / 1½ oz)
- 2 large oranges, zest only (6 g)
- 1 tsp sugar-free vanilla extract (5 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Proof the yeast in the warm almond milk with a spoonful of the sugar.
- In a bowl, mix the flours, starch, the rest of the sugar, the psyllium, salt and orange zest.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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