Of which 1.2 g sugars and 2.5 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 Complete protein (egg) · Choline (egg) · Calcium (yogurt)
Allergens egg, milk, tree nuts
Savory olive and rosemary loaf
A savory loaf, perfect alongside soup or as a snack.
Ingredients
- 1 cup almond flour (96 g / 3½ oz)
- 1 cup rice flour (158 g / 5½ oz)
- ½ cup sweet cassava starch, polvilho doce (65 g / 2¼ oz)
- 1 tbsp baking powder (12 g)
- 1 tsp salt (6 g)
- 1 cup green or black olives, chopped (150 g / 5½ oz)
- 1 tbsp fresh rosemary, chopped (3 g)
- 3 eggs (150 g / 5½ oz)
- ½ cup olive oil (108 g / 3¾ oz)
- ½ cup plain yogurt (123 g / 4½ oz)
Method
- Preheat the oven to 180 °C (350 °F) and grease a loaf pan.
- Mix the dry ingredients: flours, cassava starch, baking powder, salt and rosemary.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Sweets”. The English edition is coming soon.
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