Recipe - Reduced Mandelbread

One fourth cup Canola oil
Three fourths cup Sugar
One half cup Nonfat liquid egg substitute
1 teaspoon Vanilla extract
1 teaspoon Almond extract
2 One half cup Unbleached allpurpose flour
1 tablespoon Baking powder
One half cup Chopped walnuts
One fourth cup Mini semisweet chocolate
chips (optional)

From: Claudia Parras (tamale@aloha.net)

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 1One half 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 JEWISHFOOD digest V97 #301 by Mrs. Elaine Radis
(auntie_e@prodigy.com) on Nov 18, 1997