Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
851
Calories
18g
Protein
16g
Fat
158g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Almond | 1 almond (1.2g) | 7 |
| Arrowroot | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup am brown rice flour
- 1 tbsp non-alum baking powder
- 1 tbsp arrowroot powder
- 1/4 cup honey
- 1 tsp almond extract
- 1 1/4 cup water or soymilk
- 2 tbsp am unrefined vegetable oil
- 1/2 cup ground almond
- =
Directions
1
Mix dry and liquid ingredients separately, then combine the two and mix thoroughly (this is a thin batter). Fill 12 paper muffin cups 2/3 full and sprinkle tops with almond. Bake at 350°F. for 25-30 minutes.
Recipe sourced from
fandom