Of which 1.2 g sugars and 12.4 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) · Complete protein (egg)
Allergens egg, tree nuts
Shortcrust pastry for savory tarts
A crisp, gluten-free base for quiches and savory tarts.
Ingredients
- 1½ cups almond flour (150 g / 5½ oz)
- 1 cup rice flour (150 g / 5½ oz)
- 1 tsp salt (6 g)
- 1 tsp xanthan gum (3 g)
- ½ cup very cold coconut oil (105 g / 3¾ oz)
- 1 egg (50 g / 1¾ oz)
- 2½ tbsp ice water (37.5 g / 1¼ oz)
Method
- In a bowl, mix the almond flour, rice flour, salt and xanthan gum.
- Add the very cold coconut oil and rub it in with your fingers until you have coarse crumbs.
The full method (9 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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