Of which 2.6 g sugars and 2.3 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 Calcium (yogurt) · Fiber (oats)
Allergens egg, milk, tree nuts
Quick oat and Brazil nut bread
No rising, ready in under an hour, with a Brazil nut crunch in every slice.
Ingredients
- 2 cups gluten-free oat flour (180 g / 6½ oz)
- ½ cup almond flour (50 g / 1¾ oz)
- ½ cup chopped Brazil nuts, or walnuts (50 g / 1¾ oz)
- 1 tbsp baking powder (12 g)
- 1 tsp salt (6 g)
- 2 eggs (100 g / 3½ oz)
- 1 cup plain yogurt (245 g / 8½ oz)
- 3 tbsp olive oil or coconut oil (30 g / 1 oz)
Method
- Preheat the oven to 180 °C (350 °F) and grease a loaf pan.
- In a bowl, mix the oat flour, almond flour, chopped nuts, baking powder and salt.
The full method (7 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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