Diet Recipes
Almond and Rice Flour Bread with Poppy Seeds
Yield: 1 (18 ounce) loaf (18 slices)
Ingredients
- 1/2 cup whole almonds, with skins
- 1 1/2 cups brown rice flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 3 teaspoons poppy seeds
- 1/2 cup plain low-fat yogurt
- 1/2 cup water
- 1 large whole egg
- 1 large egg white
- 2 tablespoons vegetable oil
Instructions
- Heat oven to 350 degrees F. Butter an 8 x 4 inch 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).
Nutrition
Per slice: 90 calories, 3g protein, 11g carbohydrate, 4g fat (1g saturated), 12mg cholesterol, 115mg sodium, 1g fiber
Attribution
San Francisco Chronicle, May 5, 1993