Of which 10.1 g sugars and 5.5 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 Vitamin E (almond) · Magnesium (almond) · Fiber (psyllium)
Allergens tree nuts
Low-carb blend for bread and cake
Low in carbs, high in fiber, ready for when you're cutting back on sugar.
Ingredients
- 500 g (1 lb) almond flour
- 300 g (10½ oz) coconut flour
- 200 g (7 oz) psyllium husk powder
Method
- In a large bowl, mix the almond flour with the coconut flour.
- Add the psyllium a little at a time, stirring constantly, until there are no lumps.
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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