Almond And Rice Flour Bread With Poppy Seeds

If you're tired of the same old bread, then why not try this simple recipe that will help brighten up your mornings!

Yields:	1 servings
Rate this Recipe

	Preparation	25 minutes
	Cooking	55 minutes
	Ready In	80 minutes

Be the first to add a photo of this recipe!

Ingredients

1/2	cup	almonds	whole, with skins
1 1/2	cups	rice flour	brown
4	teaspoons	baking powder
1/4	teaspoon	salt
3	teaspoons	poppy seeds
1/2	cup	yogurt, low-fat
1/2	cup	water
1	large	egg
1	large	egg whites
2	tablespoons	vegetable oil

Directions

Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.

Place almonds and 1/2 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). Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.

Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup.

With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.

Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool.

(Bread slices best after several hours, or the next day).

Makes one 18-ounce loaf (18 slices).

PER SLICE: 90 calories, 3 g protein, 11 g carbohydrate, 4 g fat (1 g saturated), 12 mg cholesterol, 115 mg sodium, 1 g fiber.