Crisp Sunflower Nut Bread
3 egg whites
1/2 cup caster sugar
1 cup plain flour
1/3 cup pine nuts
1/3 cup unsalted pepitas (pumpkin seed kernels)
1/3 cup sunflower seed kernels
1 tablespoon sesame seeds
1. Lightly grease 8cmx26cm bar pan, cover base with paper, grease paper.
2. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved between each addition. Stir in sifted flour, nuts, kernels and seeds.
3. Spread mixture evenly into prepared pan. Bake in moderate over for about 40minutes or until firm; cool in pan. Wrap bread tightly in foil, stand for 1 to 2 days before cutting.
4. Cut bread into 4mm slices, place slices in single layer on ungreased oven trays, bake in moderate oven for about 12 minutes until crisp.