Name: Brazil nut bread
Cook time: 45 min
Total time: 45 min
Ingredients: 2 egg whites; 1/3 cup (75g) caster sugar; 1/2 cup (70g) gluten-free plain flour; 1 teaspoon finely grated orange rind; 1 cup (160g) brazil nuts

Ingredients

2 egg whites

1/3 cup (75g) caster sugar

1/2 cup (70g) gluten-free plain flour

1 teaspoon finely grated orange rind

1 cup (160g) brazil nuts

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line 8cm x 26cm bar cake pan.

2.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves between additions.

3.Transfer mixture to medium bowl; fold in sifted flour and rind, then nuts. Spread into pan.

4.Bake bread about 30 minutes; cool in pan. Wrap bread in foil; refrigerate 3 hours or overnight.

5.Preheat oven to 150°C (130°C fan-forced).

6.Using serrated knife, cut bread into 3mm slices; place slices in a single layer on baking-paper-lined oven trays. Bake about 15 minutes or until crisp.

7.Brazil nut bread can be stored in an airtight container for up to 1 week.

This recipe is gluten-free, wheat-free, yeast-free and dairy-free.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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