MandelBread – Developed Version Recipe

MandelBread – Developed Version Recipe

  • 1 cup liquid egg substitute
  • 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/4 teaspoon salt
  • 1 cup fruit-based fat substitute
  • 3 1/2 cups all-purpose flour
  • 3/4 cup chopped almonds, toasted
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  1. Beat egg substitute and SPLENDA(R) together in mixer until blended, add salt and 1/4 cup oil and mix again until blended. Combine 1/4 cup flour and almonds, tossing until coated.
  2. Add rest of flour mixture to egg mixture alternately with the remaining 3/4 cups oil, beginning and ending with the dry ingredients. Stir in extracts and almonds until well blended.
  3. Divide into eight portions and shape each into of 8×3 inch logs on lightly greased cookie sheets.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes or until lightly browned.
  5. Cut each log diagonally into 1/2 inch slices and place slices on their sides. Bake again at 350 degrees F (175 degrees C) for about five minutes. Remove to wire racks and cool. May be sprinkled with sugar before baking.