Of which 9.8 g sugars and 10.9 g saturated fat.
No-added-sugar version: 202 kcal and 1.5 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 Fiber (buckwheat) · Magnesium (buckwheat) · Complete protein (egg)
Allergens egg
Corn cake with buckwheat
The classic Brazilian fresh corn cake, gluten-free.
Ingredients
- 1 can of sweet corn, drained (200 g / 7 oz)
- 1½ cups buckwheat flour (180 g / 6½ oz)
- ½ cup unsweetened shredded coconut (40 g / 1½ oz)
- ½ cup sugar (100 g / 3½ oz) — no added sugar: ¾ cup erythritol (142 g)
- 1 tbsp baking powder (12 g)
- 3 eggs (150 g / 5½ oz)
- ½ cup coconut oil (103 g / 3¾ oz)
- ½ cup coconut milk (120 g / 4 oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- In the blender, blend the corn, eggs, coconut oil, coconut milk and sugar.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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