3 Egg Whites
1/2 Cup Castor Sugar
1 Cup Plain Flour
60g Preserved Ginger
60g Green Glaze Cherries
60g Red Glaze Cherries
60g Glaze Pineapple
Beat Egg whites until soft peaks form, gradually beat in Castor Sugar. Beating well after
each addition until all sugar is dissolved. Fold in sifted flour and roughly chopped ginger and
glaze fruits. Spread into greased (MCT Oil) 25cm x 8cm bar tin. Bake in Moderate Oven 30-
35 min or until just firm – cool out of tin.
When Cold wrap in Aluminium Foil. Put aside for one or two days. Using a very sharp knife
cut bread into wafer thin slices. Put slices onto oven trays. Bake in slow oven 45 minutes or
until dry and crisp
(I estimate this has 0.1g of fat per slice)
1/2 Cup Castor Sugar
1 Cup Plain Flour
60g Preserved Ginger
60g Green Glaze Cherries
60g Red Glaze Cherries
60g Glaze Pineapple
Beat Egg whites until soft peaks form, gradually beat in Castor Sugar. Beating well after
each addition until all sugar is dissolved. Fold in sifted flour and roughly chopped ginger and
glaze fruits. Spread into greased (MCT Oil) 25cm x 8cm bar tin. Bake in Moderate Oven 30-
35 min or until just firm – cool out of tin.
When Cold wrap in Aluminium Foil. Put aside for one or two days. Using a very sharp knife
cut bread into wafer thin slices. Put slices onto oven trays. Bake in slow oven 45 minutes or
until dry and crisp
(I estimate this has 0.1g of fat per slice)
Fruit Bread
Little Leakers
