Good Health (Australia) - - Good Nutrition -

Prepa­ra­tion + cook­ing time: 55 min­utes

1½ cups gluten-free plain flour ½ cup buckwheat flour 3 tea­spoons gluten-free bak­ing

pow­der ½ tea­spoon salt 2 ta­ble­spoons caster sugar 2 egg whites 1 cup soy milk ½ cup veg­etable oil 1 ta­ble­spoon rose­mary leaves

(op­tional) SEED MIX ¼ cup pine nuts 2 tea­spoons sesame seeds 1 tea­spoon poppy seeds 1 tea­spoon sea salt 1 tea­spoon cracked pep­per

1. Pre­heat oven to mod­er­ate, 180°C. Lightly grease a 18x28cm slab pan. Set aside. 2. SEED MIX. In a bowl com­bine pine nuts, sesame seeds, poppy seeds, sea salt and cracked pep­per. 3. Sift the flours, bak­ing pow­der and salt into a large bowl (re­turn­ing husks). Stir in sugar. 4. Us­ing an elec­tric mixer, lightly beat egg whites in a sep­a­rate bowl un­til frothy. Stir in milk and oil. Stir into the flour mix­ture. Beat for 2-3 min­utes un­til smooth. 5. Pour into a pre­pared pan. Smooth top and press seed mix lightly into top. Sprin­kle over rose­mary. 6. Bake for 30-35 min­utes un­til a skewer in­serted in the cen­tre of the bread comes out clean. Cool in pan for 10 min­utes. Turn out onto a wire rack to cool. Slice to serve. SERVES 8

Nu­tri­tional count per serve: en­ergy 1149kj; to­tal fat 16g (sat fat 2g); car­bo­hy­drate 27.5g; fi­bre 1.5g. >

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.