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Title: Mandelbrot (Almond Bread)
Categories: Diabetic Bread
Yield: 18 Servings
| 3 | Eggs; | |
| 1/3 | c | Sugar |
| 2 | tb | Vegetable oil; |
| 1 | ts | Vanilla extract |
| 1 1/4 | c | Flour |
| 1 | ts | Baking powder |
| 1/3 | c | Almonds; chopped blanched |
| 2 | ts | Ground cinnamon (less needed |
Beat the eggs and sugar together until thick. Add the oil and vanilla and mix well. Stir in the flour, baking powder and almonds. Pour the batter into a lightly oiled and floured 9 x 5 x 3 inch loaf pan just to cover the bottom of the pan.
Sprinkle on the cinnamon. Add another layer of batter and cinnamon. Continue until all the batter and cinnamon are used.
Bake in 350 F oven for 20 to 25 minutes or until golden brown. Bread will be dense. Remove from the pan and cool on a wire rack. Cut into 1/2 inch slices when ready to serve. Place each slice on a lightly oiled baking sheet and toast in a 400 F oven for 5 to 6 minutes. (My note - warm briefly in microwave.)
1/2 inch slice - 55 calories, 1/2 fruit exchange + 1/2 fat exchange 6 grams carbohydrate, 1 gram protein, 3 grams fat, 13 mg sodium, 11 mg potassium, 44 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared and tested by Elizabeth Rodier Nov 93
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