Of which 3.3 g sugars and 2.1 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) · Fiber (buckwheat)
Allergens tree nuts
Aromatic spice cake blend
Cinnamon, ginger and cloves already mixed in, ready to use.
Ingredients
- 400 g (14 oz) almond flour
- 300 g (10½ oz) buckwheat flour
- 250 g (9 oz) white rice flour
- 2 tbsp ground cinnamon (14 g)
- 2 tsp ground ginger (4 g)
- 1 tsp ground cloves (2 g)
Method
- In a large bowl, combine the almond flour, buckwheat flour and rice flour.
- Sift the cinnamon, ginger and cloves over the top and mix vigorously until the spices are evenly distributed.
The full method (3 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
More like this
Cauliflower mash with golden garlic
A light alternative to mashed potatoes, ready in 20 minutes.
Cloud bread
Light as a cloud and flour-free, to swap in for bread in a lighter sandwich.
Base dough for stuffed bread
The dough for wrapping fillings — chicken, vegetables, whatever you have on hand.