Instructions

• Using an electric mixer, beat the egg whites over a medium speed for 3 minutes, or until soft peaks form. While still beating, gradually add the caster sugar, a tablespoonful at a time. Once all the sugar has been added, add the vanilla and beat until the sugar has dissolved.
• Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
• Line a small weber frying pan or 26cm x 18cm barbecue-safe baking tin with baking paper. Fold the sifted flour through the egg whites, then fold through the almonds, freeze dried berries and pistachios. Pour mixture into the lined pan.
• Bake the bread over indirect medium-low heat for 35 to 40 minutes, or until lightly golden on top and the mixture has started to firm up.
  Bake the bread over medium-low heat for 35 to 40 minutes, or until lightly golden on top and the mixture has started to firm up.
• Once baked, remove from the barbecue and set aside to cool. Turn the barbecue off.
• Once cooled, remove the bread from the pan, wrap in plastic wrap and refrigerate for 1 to 2 hours, or overnight to firm up.
• Remove from the refrigerator and slice into 5mm thick slices with a serrated bread knife. Lay the slices onto lined baking trays.
• Prepare the barbecue for indirect cooking over medium-low heat (170°C to 190°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
• Bake each tray for 12 minutes over indirect medium-low heat or until the edges are lightly golden. Remove from the barbecue and leave to cool before serving. Store in an air-tight container.
  Bake each tray for 12 minutes over medium-low heat or until the edges are lightly golden. Remove from the barbecue and leave to cool before serving. Store in an air-tight container.