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