Ingredients: 1/2 cup Whole almonds, with skins 1 1/2 cup Brown rice flour 4 tsp Baking powder 1/4 tsp Salt 3 tsp Poppy seeds 1/2 cup Plain low-fat yogurt 1/2 cup Water 1 large Whole egg 1 large Egg white white 2 tbsp Vegetable oil
Directions:1 Preheat oven to 350 ?F. 2 Butter an 8 x 4inch loaf pan. 3 Place almonds and ? cup of the flour in bowl of a food processor and grind until a fine meal is formed--the flour will prevent the nuts from turning oily. 4 Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly. 5 Combine yogurt, water, whole egg, egg white and oil in a 2- cup measuring cup. 6 With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix. 7 Transfer batter to prepared pan. 8 Sprinkle with remaining poppy seeds, and bake for 55 minutes. 9 Turn out onto a rack to cool. 10 (bread slices best after several hours, or the next day). 11 Makes one 18-ounce loaf (18 slices) |