Yield: 1 Servings
|¼ cup||Canola oil|
|½ cup||Nonfat liquid egg substitute|
|1 teaspoon||Vanilla extract|
|1 teaspoon||Almond extract|
|2½ cup||Unbleached all-purpose flour|
|1 tablespoon||Baking powder|
|½ cup||Chopped walnuts|
|¼ cup||Mini semisweet chocolate chips (optional)|
>>From: Claudia Parras (tamale@...) The very idea of healthier (less fat and no cholesterol) mandelbread made me pause, but I made this recipe as gift for a friend who is concerned about such things and misses the traditional sort. I found the taste to be pleasant, and I hope that you will also find it so! Preheat oven to 350 F. Coat two baking sheets with a nonstick vegetable spray.
In a medium bowl, beat oil, sugar, egg substitute and extracts. Add flour and baking powder and mix well. Stir in nuts and chocolate chips, if using.
Batter will be stiff and sticky.
Divide batter into 4 parts. Lay out in four thin loaf shapes, 10 inches long by 1-½ inches.
Spread the pieces out so they do not touch and continue baking until the pieces are brown, about another 10 to 12 minutes, being careful they do not burn on the bottom. Makes 40.
Posted to JEWISH-FOOD digest V97 #301 by Mrs. Elaine Radis (auntie_e@...) on Nov 18, 1997