Of which 4.2 g sugars and 6.5 g saturated fat.
No-added-sugar version: 211 kcal and 1.2 g sugars per serving.
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) · Complete protein (egg)
Allergens egg, tree nuts
Saffron and almond bread
An intense golden color and a subtle floral aroma.
Ingredients
- 200 g (7 oz) almond flour
- 60 g (2 oz) sweet cassava starch (polvilho doce)
- 30 g (1 oz) sugar — no added sugar: 43 g erythritol
- 1 tsp salt (6 g)
- 1 tbsp baking powder (12 g)
- 1 generous pinch saffron threads (1 g) — dissolved in the warm coconut milk
- 3 eggs (150 g / 5½ oz)
- 120 ml (½ cup) coconut milk
- 50 ml (3½ tbsp) melted coconut oil
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Gently warm the coconut milk in a small saucepan and dissolve the saffron in it; let it steep for 10 minutes.
- Preheat the oven to 180 °C (350 °F) and grease the pan.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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