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Recipe
Almond And Rice Flour Bread With Poppy Seeds Recipe
| Servings: 18 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 18 servings | |
| Calories 74 | |
| Calories from Fat 23 | 31% |
| Total Fat 2.63g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 1mg | 0% |
| Sodium 36mg | 2% |
| Potassium 31mg | 1% |
| Total Carbs 11.23g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.39g | 0% |
| Protein 1.33g | 2% |
Ingredients Convert Measures
- 1/2 c. Whole almonds with skins
- 1/2 c. Plain low-fat yogurt
- 1 1/2 c. Brown rice flour
- 1/2 c. Water
- 4 tsp Baking pwdr
- 1 lrg Egg Whole
- 1/4 tsp Salt
- 1 lrg Egg White
- 3 tsp Poppy seeds
- 2 Tbsp. Vegetable oil
Directions
- Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.
- Place almonds and 1/2 c. of the flour in bowl of a food processor and grind till a fine meal is formed-the flour will prevent the nuts from turning oily. Add in remaining rice flour, the baking pwdr, salt and 2 tsp. of the poppy seeds; process briefly.
- Combine yogurt, water, whole egg, egg white and oil in a 2- c. measuring c..
- With processor motor running, pour liquid ingredients through feed tube over flour mix, processing just long sufficient to mix.
- Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 min. Turn out onto a rack to cold. (Bread slices best after several hrs, or possibly the next day).
- Makes one 18-oz loaf (18 slices).
