Our drive to evangelize and our desire to grow numerically have led us to “use” worship as a tool to reach the lost. We have gone so far as to turn our worship services, as opposed to evangelistic services, into "seeker-friendly" meetings, so the world will feel at home when they come into the house of God. We should always be sensitive to the unsaved, but nowhere in Scripture are we told to accommodate the world in what God calls the believer to offer to Him.

Ron Owens

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Vegetables		Breads, Hand made	18	Servings

INGREDIENTS

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	ts	Baking powder
1	lg	Egg; Whole
1/4	ts	Salt
1	lg	Egg White
3	ts	Poppy seeds
2	tb	Vegetable oil

INSTRUCTIONS

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).
From an article in the San Francisco Chronicle by Jacquline Mallorca,
5/5/93.
Posted by Stephen Ceideberg
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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