Almond And Rice Flour Bread With Poppy Seeds Recipe

• 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

1. Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.
2. 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.
3. Add in remaining rice flour, the baking pwdr, salt and 2 tsp.
4. of the poppy seeds; process briefly.
5. Combine yogurt, water, whole egg, egg white and oil in a 2- c. measuring c..
6. With processor motor running, pour liquid ingredients through feed tube over flour mix, processing just long sufficient to mix.
7. Transfer batter to prepared pan.
8. Sprinkle with remaining poppy seeds, and bake for 55 min.
9. Turn out onto a rack to cold.
10. (Bread slices best after several hrs, or possibly the next day).
11. Makes one 18-oz loaf (18 slices).

almonds, yogurt, brown rice flour, water, baking pwdr, egg, salt, egg, seeds, vegetable oil

Taken from cookeatshare.com/recipes/almond-and-rice-flour-bread-with-poppy-seeds-63533 (may not work)