Of which 1.3 g sugars and 1.5 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 Plant protein (peanuts) · Fiber (oats)
Allergens peanuts
Intense peanut blend
For cookies, cakes and breads with a bold peanut flavor.
Ingredients
- 400 g (14 oz) defatted peanut flour
- 400 g (14 oz) gluten-free oat flour
- 200 g (7 oz) sweet cassava starch (polvilho doce)
Method
- In a large bowl, combine the peanut flour, oat flour and sweet cassava starch (polvilho doce).
- Mix very well until uniform.
The full method (3 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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