Of which 1.7 g sugars and 1.7 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 Calcium (yogurt) · Fiber (brown rice)
Allergens egg, milk, tree nuts
Black olive and rosemary bread
A Mediterranean-inspired bread, great with fresh cheese (queijo fresco) or alongside a soup.
Ingredients
- 1½ cups brown rice flour (225 g / 8 oz)
- 1 cup almond flour (100 g / 3½ oz)
- ½ cup sweet cassava starch, polvilho doce (60 g / 2 oz)
- 2 tbsp psyllium husk (16 g / ½ oz)
- 1 tsp salt (6 g)
- 1 tbsp baking powder (12 g)
- ¾ cup black olives, pitted and chopped (100 g / 3½ oz)
- 1 tbsp fresh rosemary, chopped (3 g)
- 3 eggs (150 g / 5½ oz)
- 1 cup plain yogurt, or plant-based milk with a squeeze of lemon juice (245 g / 8½ oz)
- 3 tbsp olive oil (30 g / 1 oz)
Method
- Preheat the oven to 180 °C (350 °F) and grease a loaf pan.
- In a bowl, mix the flours, cassava starch, psyllium, salt, baking powder and rosemary.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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Cassava and polvilho bread
A thin, crackly crust and a chewy crumb — it smells cheesy without any cheese.