Of which 2.4 g sugars and 7 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
Fig and walnut bread
Just sweet enough, with pieces of fruit and walnut in every slice.
Ingredients
- 100 g (3½ oz) almond flour
- 120 g (4 oz) buckwheat flour
- 60 g (2 oz) chopped walnuts
- 70 g (2½ oz) unsweetened dried figs, chopped
- 1 tbsp baking powder (12 g)
- 1 tsp cinnamon (2 g)
- 3 eggs (150 g / 5½ oz)
- 67 ml (¼ cup) coconut oil
- 120 ml (½ cup) unsweetened almond milk
Method
- Preheat the oven to 180 °C (350 °F) and grease the loaf pan.
- Mix the flours, baking powder and cinnamon in a bowl.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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