Of which 2.5 g sugars and 2 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 Fiber (oats) · Fiber (buckwheat) · Magnesium (buckwheat)
Allergens tree nuts
Rustic muffin blend
For sweet muffins with fruit or savory ones with vegetables.
Ingredients
- 300 g (10½ oz) gluten-free oat flour
- 200 g (7 oz) buckwheat flour
- 200 g (7 oz) almond flour
- 150 g (5½ oz) flaxseed meal
- 150 g (5½ oz) sweet cassava starch (polvilho doce)
Method
- In a large bowl, combine the oat flour, buckwheat flour, almond flour, flaxseed meal 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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