Of which 1 g sugars and 10.4 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) · Vitamin E (almond)
Allergens egg, tree nuts
Gluten-free bolo-rei (Portuguese king cake) with no added sugar
A gluten-free, no-added-sugar take on bolo-rei, with dried fruit and nuts.
Ingredients
- 1 cup almond flour (96 g / 3½ oz)
- 1 cup rice flour (150 g / 5½ oz)
- ½ cup cassava starch, polvilho doce (60 g / 2 oz)
- ¾ cup erythritol (150 g / 5½ oz)
- 1 tbsp baking powder (12 g)
- ½ cup mixed dried fruit, chopped (apricot, fig, unsweetened) (65 g / 2¼ oz)
- ½ cup mixed chopped nuts (walnuts, almonds) (60 g / 2 oz)
- 1 lemon, zest only (2 g)
- 1 orange, zest only (3 g)
- 3 eggs (150 g / 5½ oz)
- ½ cup coconut oil (100 g / 3½ oz)
- ¼ cup coconut milk (60 g / 2 oz)
Method
- Preheat the oven to 180 °C (350 °F) and grease a tube pan.
- In a bowl, mix the flours, cassava starch, erythritol and baking powder.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Snacks & Sweets”. The English edition is coming soon.
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