Preheat oven to 350F. Oil 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).
"Easy to make; tastes
good.
Robin Russell, tester
This recipe was originally published in our
Summer 1999 Edition.