Of which 3.1 g sugars and 1.9 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 Fiber (oats) · Vitamin E (almond) · Magnesium (almond)
Allergens tree nuts
Blend for soft cookies
The right combination for chocolate chip cookies.
Ingredients
- 400 g (14 oz) gluten-free oat flour
- 300 g (10½ oz) almond flour
- 200 g (7 oz) white rice flour
- 100 g (3½ oz) sweet cassava starch (polvilho doce)
Method
- In a large bowl, combine the oat flour, almond flour, rice flour and sweet cassava starch.
- Mix well until you have an even powder.
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.
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