• high fat 26.04g 26.04%
  • high sat fat 9.25g 9.25%
  • high salt 401.30mg 0.40%
  • low sugar 3.96g 3.96%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Pre-heart oven to 180°C.
  2. Combine the rice flour and ground almonds in a bowl.
  3. Rub the margarine into dry mix. Add the cheese and mix.
  4. Add a little water if required to make into a stiff dough.
  5. Roll out on a flat surface and cut into shapes.
  6. Bake at 180°C for 10 to 15 minutes or until golden.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
14.38g
100.00g
Energy (kJ)
238.91kJ
1662.00kJ
Protein (g)
4.45g
30.95g
Total fat (g)
3.74g
26.04g
- Saturated fat (g)
1.33g
9.25g
- Polyunsaturated fat (g)
0.73g
5.11g
- Monounsaturated fat (g)
1.49g
10.38g
Cholesterol (mg)
5.25mg
36.52mg
Carbohydrate-available (g)
1.10g
7.64g
CarbohydrateSE (g)
1.10g
7.64g
- Sugars (g)
0.57g
3.96g
Water (g)
3.48g
24.20g
Dietary fibre (g)
0.76g
5.30g
Thiamin (mg)
0.03mg
0.18mg
Riboflavin (mg)
0.07mg
0.46mg
Niacin (mg)
0.18mg
1.24mg
Niacin equivalents (mg)
1.23mg
8.56mg
Vitamin C (mg)
0.00mg
0.00mg
Total folate (ug)
20.88ug
145.22ug
Total vitamin A equivalents (ug)
24.18ug
168.23ug
Retinol (ug)
20.94ug
145.65ug
Beta carotene equivalents (ug)
18.77ug
130.58ug
Sodium (mg)
57.69mg
401.30mg
Potassium (mg)
127.70mg
888.35mg
Magnesium (mg)
17.71mg
123.17mg
Calcium (mg)
71.48mg
497.23mg
Phosphorus (mg)
78.50mg
546.12mg
Iron (mg)
0.34mg
2.40mg
Zinc (mg)
0.42mg
2.90mg

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This page has been produced in consultation with and approved by: Coeliac Society of Victoria

Last updated:

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