Of which 0.7 g sugars and 5.7 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 Plant protein (peanuts) · Complete protein (egg) · Choline (egg)
Allergens egg, peanuts
Savory peanut bread
A toasty peanut flavor in a fluffy loaf, great topped with a cheese spread.
Ingredients
- 1 cup peanut flour, or very finely ground peanuts (100 g / 3½ oz)
- 1 cup rice flour (150 g / 5½ oz)
- ½ cup sweet cassava starch, polvilho doce (60 g / 2 oz)
- 1 tbsp baking powder (12 g)
- 1 tsp salt (6 g)
- 2 eggs (100 g / 3½ oz)
- 1 cup coconut milk (240 g / 8½ oz)
- 3 tbsp peanut oil, or coconut oil (30 g / 1 oz)
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- Mix the dry ingredients: peanut flour, rice flour, cassava starch, baking powder and salt.
The full method (6 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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Cassava and polvilho bread
A thin, crackly crust and a chewy crumb — it smells cheesy without any cheese.