Of which 1 g sugars and 1.1 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 (oats)
Allergens egg, tree nuts
Quick sun-dried tomato and basil bread
A taste of Italy, with no kneading and no waiting for the dough to rise.
Ingredients
- 2 cups gluten-free oat flour (180 g / 6½ oz)
- ½ cup chickpea flour (46 g / 1½ oz)
- 1 tbsp baking powder (12 g)
- 1 tsp salt (6 g)
- ½ cup sun-dried tomatoes, drained and chopped (65 g / 2¼ oz)
- ¼ cup fresh basil leaves, chopped (10 g)
- 2 eggs (100 g / 3½ oz)
- 1 cup unsweetened almond milk (240 g / 8½ oz)
- 3 tbsp olive oil, the oil from the sun-dried tomatoes works (30 g / 1 oz)
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- Mix the dry ingredients: oat flour, chickpea flour, 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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