Citrus and Coconut Nut Bread
Here is another recipe from the AWW new monthly magazine series. I do love this magazine and look forward to each new addition. The thing with AWW recipes, I know they always work.
So when I spotted this Citrus and Coconut Nut Bread recipe I knew I had to try it.
I loved the flavour I got by putting in a variety of nuts, and the addition of the citrus, absolutely delicious. They were crisp, exactly how I thought they should be. You cannot buy them like this, they just taste so much better when you make them yourself. And they are so easy to make.
My sons school was having an athletics carnival, so I thought I'd try them out there. Parents were asked to bring in some food for the teachers. So I took these in and they were a hit. One teacher actually asked to meet me as she loved them so much, it was quite flattering.
You can use frozen egg whites (that have been defrosted first), they work perfectly, so don't throw egg whites out anymore.
If you are using fresh eggs, the recipe uses only egg whites my tip for using up the egg yolks is to make up a custard. My Portuguese custard tarts are a great way to use up the yolks. If you don't feel like making the Portuguese custard tarts, simply make the custard as per recipe as it is delicious and fill shop bought pastry cases with the cooled custard, top with fruit, easy simple dessert.
This recipe is so simple to make. You can easily double the recipe, you will just need two baking tins. I double it all the time as they last a long time in an airtight container. Having said that, they don't last very long in my house.
You can use any combination of nuts like hazelnuts, pistachios, almonds, walnuts, cashews, peanuts. Whatever you like, or have in the house.
So when I spotted this Citrus and Coconut Nut Bread recipe I knew I had to try it.
I loved the flavour I got by putting in a variety of nuts, and the addition of the citrus, absolutely delicious. They were crisp, exactly how I thought they should be. You cannot buy them like this, they just taste so much better when you make them yourself. And they are so easy to make.
My sons school was having an athletics carnival, so I thought I'd try them out there. Parents were asked to bring in some food for the teachers. So I took these in and they were a hit. One teacher actually asked to meet me as she loved them so much, it was quite flattering.
You can use frozen egg whites (that have been defrosted first), they work perfectly, so don't throw egg whites out anymore.
If you are using fresh eggs, the recipe uses only egg whites my tip for using up the egg yolks is to make up a custard. My Portuguese custard tarts are a great way to use up the yolks. If you don't feel like making the Portuguese custard tarts, simply make the custard as per recipe as it is delicious and fill shop bought pastry cases with the cooled custard, top with fruit, easy simple dessert.
This recipe is so simple to make. You can easily double the recipe, you will just need two baking tins. I double it all the time as they last a long time in an airtight container. Having said that, they don't last very long in my house.
You can use any combination of nuts like hazelnuts, pistachios, almonds, walnuts, cashews, peanuts. Whatever you like, or have in the house.
Recipe
Recipe adapted from The Australian Women's Weekly Food Magazine
Makes about 45
3 egg whites
1/2 cup (110g) caster sugar
1 cup (150g) plain flour
3/4 cup (100g) mixed nuts
1/2 cup (40g) desiccated coconut
2 teaspoons each finely grated lemon, orange and lime rind
Makes about 45
3 egg whites
1/2 cup (110g) caster sugar
1 cup (150g) plain flour
3/4 cup (100g) mixed nuts
1/2 cup (40g) desiccated coconut
2 teaspoons each finely grated lemon, orange and lime rind
Preheat oven to 180C/160C fan forced.
Grease and line with baking paper a 26 x 8 x 45cm bar tin.
Grease and line with baking paper a 26 x 8 x 45cm bar tin.
Beat egg whites in a large bowl of an electric mixer until soft peaks form, gradually add sugar (a tablespoon at a time), beating until all the sugar has dissolved.
Add the flour, nuts, coconut and rinds. Using a metal spoon, gently fold the ingredients together until combined.
Spread the mixture into your prepared tin, smooth the surface. Bake for 30 minutes, remove from the oven and cool completely in the tin.
Once cooled completely, wrap the nut bread up in aluminium foil and place in the refrigerator for 1-2 days. I think this helps firm up the bread for slicing. (However I have sliced it on the same day once, after being in the refrigerator for 4-6 hours, and it was a little more crumbly, but it still worked.)
Add the flour, nuts, coconut and rinds. Using a metal spoon, gently fold the ingredients together until combined.
Spread the mixture into your prepared tin, smooth the surface. Bake for 30 minutes, remove from the oven and cool completely in the tin.
Once cooled completely, wrap the nut bread up in aluminium foil and place in the refrigerator for 1-2 days. I think this helps firm up the bread for slicing. (However I have sliced it on the same day once, after being in the refrigerator for 4-6 hours, and it was a little more crumbly, but it still worked.)
Preheat oven to 120C/100C fan forced.
Using a serrated knife, cut the nut bread into wafer thin slices, about 5mm. Place slices, in a single layer on a baking paper lined baking tray. Bake for 45 minutes, turning halfway through baking time, or until dry and crisp. Cool bread on wire racks.
Using a serrated knife, cut the nut bread into wafer thin slices, about 5mm. Place slices, in a single layer on a baking paper lined baking tray. Bake for 45 minutes, turning halfway through baking time, or until dry and crisp. Cool bread on wire racks.
Enjoy!
