Of which 0.6 g sugars and 9.6 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 (hazelnut) · Complete protein (egg) · Choline (egg)
Allergens egg, tree nuts
Hazelnut cake with yacon syrup
Toasted hazelnut flavor, sweetened with yacon syrup instead of honey.
Ingredients
- 2 cups hazelnut flour (192 g / 7 oz)
- ½ cup coconut flour (56 g / 2 oz)
- 1 tbsp baking powder (12 g)
- 4 eggs (200 g / 7 oz)
- ⅓ cup coconut oil (68 g / 2½ oz)
- ½ cup hazelnut milk, or almond milk (120 g / 4 oz)
- 3 tbsp yacon syrup, or honey (45 g / 1½ oz)
Method
- Heat the oven to 180 °C (350 °F) and grease the pan.
- Mix the dry ingredients: hazelnut flour, coconut flour and baking powder.
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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