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Recipe Name: Almond & Rice Flour Bread W/poppy Seeds Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

1/2 Cup(s) Whole almonds, with skins
1/2 Cup(s) Plain low-fat yogurt
1 1/2 Cup(s) Brown rice flour
1/2 Cup(s) Water
4 Teaspoon(s) Baking Powder
1 Whole egg
1/4 Teaspoon(s) Salt
1 Egg white
3 Teaspoon(s) Poppy seeds
2 Tablespoon(s) Vegetable oil
Date: Mon, 19 Feb 1996 07:43:23 -0800 From: Gerald Edgerton
<> 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
From the MasterCook recipe list. Downloaded from Glen's MM Recipe

Nutrition (calculated from recipe ingredients)
Calories: 145
Calories From Fat: 58
Total Fat: 6.7g
Cholesterol: 16.1mg
Sodium: 230.8mg
Potassium: 137.6mg
Carbohydrates: 17.7g
Fiber: 1.7g
Sugar: 1.2g
Protein: 4.1g

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