Of which 1.5 g sugars and 6.7 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 Complete protein (egg) · Choline (egg)
Allergens egg
Gluten-free Portuguese cornbread (broa)
A golden crust and a moist crumb, great with soup.
Ingredients
- 120 g (4 oz) precooked cornmeal flakes
- 140 g (5 oz) fine cornmeal
- 120 g (4 oz) sweet cassava starch (polvilho doce)
- 1 tsp salt (6 g)
- 1 tbsp fennel seeds (6 g)
- 1 tbsp baking powder (12 g)
- 3 eggs (150 g / 5½ oz)
- 120 ml (½ cup) coconut milk
- 67 ml (¼ cup) coconut oil
Method
- In a bowl, hydrate the cornmeal flakes and the cornmeal with the warm coconut milk for 10 minutes.
- Preheat the oven to 180 °C (350 °F) and grease the pan.
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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Fluffy sweet potato bread
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Cassava and polvilho bread
A thin, crackly crust and a chewy crumb — it smells cheesy without any cheese.