Of which 1.3 g sugars and 1.6 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 Complete protein (egg) · Choline (egg) · Vitamin E (almond)
Allergens egg, tree nuts
High-fiber chia bread
Chia gel replaces some of the flour and keeps the crumb moist.
Ingredients
- 1 cup gluten-free oat flour (90 g / 3¼ oz)
- 1 cup almond flour (100 g / 3½ oz)
- ½ cup chia seeds (80 g / 2¾ oz)
- 1 tbsp psyllium husk (8 g)
- 1 tsp salt (6 g)
- 1 tbsp baking powder (12 g)
- 3 eggs (150 g / 5½ oz)
- 1 cup water (240 g / 8½ oz)
- 3 tbsp olive oil (30 g / 1 oz)
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- In a bowl, mix the chia, psyllium and water and let it sit for 10 minutes, until it forms a thick gel.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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