Of which 2 g sugars and 7.9 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 Complete protein (egg) · Choline (egg) · Fiber (oats)
Allergens egg, tree nuts
Brazil nut bread
A dense texture and a nutty flavor, great sliced very thin.
Ingredients
- 120 g (4 oz) rice flour
- 120 g (4 oz) gluten-free oat flour
- 65 g (2¼ oz) Brazil nuts, ground to a flour
- 65 g (2¼ oz) Brazil nuts, roughly chopped
- 1 tbsp baking powder (12 g)
- 1 tsp salt (6 g)
- 3 eggs (150 g / 5½ oz)
- 120 ml (½ cup) unsweetened almond milk
- 3 tbsp coconut oil (30 g / 1 oz)
Method
- Preheat the oven to 180 °C (350 °F) and grease a loaf pan.
- Mix the flours with the ground Brazil nuts, chopped Brazil nuts, baking powder and salt.
The full method (6 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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