Recipes · Argentinian · Bakery
Patay (Argentine Algarroba Cake)
One serving has 327 kcal and 6 g protein, and at least a fifth of a woman's daily need of manganese (49%), magnesium (28%), phosphorus (28%), niacin (23%), copper (21%) and thiamin (21%). Ready in 70 minutes.
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- Preparation: 30 min
- Cooking: 40 min
- Makes: 1 serving (125 g)
- Difficulty: Medium
- Diets: Vegan, Gluten-free, Dairy-free
Ingredients
- 70 g Sorghum flour
- 20 g Sugar, brown
- 35 g Water
Method
- Mix the sorghum flour (standing in for the ground algarroba, or carob pod, flour traditionally used) with the brown sugar in a bowl.
- Gradually work in the water, kneading with your hands, until you have a firm, slightly crumbly dough that holds together when pressed.
- Shape the dough into a round, flat disc about 2 cm thick and 10 cm across.
- Place the disc on a lined tray and dry it out in an oven set to its lowest temperature (around 100°C/210°F) for 40 minutes, turning once, until firm and dry to the touch but not browned.
- Let it cool completely on the tray; it will firm up further as it cools.
- Cut into wedges and serve as a dense, naturally sweet, gluten-free snack cake, in the tradition of the peoples of northwestern Argentina.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 327 kcal | 15% |
| Carbohydrates | 73.3 g | |
| Water | 42.4 mL | |
| Fiber | 4.6 g | 16% |
| Protein | 5.9 g | 12% |
| Tryptophan | 0.07 g | |
| Threonine | 0.22 g | |
| Isoleucine | 0.22 g | |
| Leucine | 0.76 g | |
| Lysine | 0.12 g | |
| Methionine | 0.1 g | |
| Cystine | 0.12 g | |
| Phenylalanine | 0.31 g | |
| Tyrosine | 0.16 g | |
| Valine | 0.27 g | |
| Histidine | 0.12 g | |
| Fat | 2.3 g | |
| Monounsaturated | 0.66 g | |
| Polyunsaturated | 0.98 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.94 g | |
| Saturated | 0.37 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 26.1 mg | 3% |
| Copper | 0.19 mg | 21% |
| Iron | 2.3 mg | 13% |
| Magnesium | 88.3 mg | 28% |
| Manganese | 0.89 mg | 49% |
| Phosphorus | 195 mg | 28% |
| Potassium | 253 mg | 5% |
| Selenium | 8.8 µg | 16% |
| Sodium | 9.1 mg | |
| Zinc | 1.1 mg | 14% |
| Thiamin (vitamin B1) | 0.23 mg | 21% |
| Riboflavin (vitamin B2) | 0.04 mg | 4% |
| Niacin (vitamin B3) | 3.2 mg | 23% |
| Pantothenic acid (vitamin B5) | 0.4 mg | 8% |
| Pyridoxine (vitamin B6) | 0.24 mg | 18% |
| Folate (vitamin B9) | 17.7 µg | 4% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 0.46 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin C | 0.56 mg | 1% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.35 mg | 2% |
| Vitamin K | 4.5 µg | 5% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.05 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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