Of which 2 g sugars and 1.6 g saturated fat.
No-added-sugar version: 161 kcal and 1 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
Cocoa and spice bread
Dark, aromatic, great toasted with peanut butter.
Ingredients
- 1½ cups almond flour (150 g / 5½ oz)
- ½ cup buckwheat flour (60 g / 2 oz)
- 3 tbsp unsweetened cocoa powder, 100% (15 g / ½ oz)
- 1 tbsp sugar (12 g) — no added sugar: 2 tbsp erythritol (20 g)
- 2 tbsp psyllium husk powder (20 g / ¾ oz)
- 1 tsp salt (6 g)
- 1 tsp ground cinnamon (3 g) — optional
- 1 tbsp active dry yeast (10 g)
- 3 eggs (150 g / 5½ oz)
- ¼ cup olive oil (55 g / 2 oz)
- 1 cup warm water (240 g / 8½ oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Activate the yeast in the warm water with the sugar and leave for 5 minutes.
- Mix all the dry ingredients: the flours, cocoa, psyllium, salt and cinnamon.
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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