Of which 1.2 g sugars and 2.1 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 Vitamin E (almond) · Magnesium (almond) · Complete protein (egg)
Allergens egg, tree nuts
Crispy rice and almond grissini
Thin, crunchy sticks, great for dipping in hummus.
Ingredients
- 1 cup rice flour (150 g / 5½ oz)
- ½ cup almond flour (50 g / 1¾ oz)
- ½ cup sweet cassava starch, polvilho doce (60 g / 2 oz)
- 1 tsp salt (6 g)
- 1 tsp oregano, or sesame seeds (2 g)
- 1 tsp xanthan gum (2 g)
- 1 egg (50 g / 1¾ oz)
- 3 tbsp olive oil (30 g / 1 oz)
- 3–4 tbsp cold water (45 g / 1½ oz)
Method
- Preheat the oven to 180 °C (350 °F) and line a baking sheet with parchment paper.
- Mix the dry ingredients: the flours, cassava starch, salt, oregano and xanthan gum.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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