Of which 2.9 g sugars and 1.5 g saturated fat.
No-added-sugar version: 165 kcal and 0.4 g sugars per serving.
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 cocoa bread
Chocolate and hazelnut flavor, but made to go with cheese, not dessert.
Ingredients
- 112 g (4 oz) hazelnut flour
- 120 g (4 oz) buckwheat flour
- 12 g 100% cocoa powder
- 25 g (1 oz) white or brown sugar — no added sugar: 34 g erythritol
- 1 tbsp baking powder (12 g)
- 1 tsp salt (6 g)
- 3 eggs (150 g / 5½ oz)
- 120 ml (½ cup) hazelnut milk (or almond milk)
- 3 tbsp hazelnut oil, or coconut oil (30 g / 1 oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease the loaf pan.
- Mix the flours, cocoa, sugar, baking powder and salt.
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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