Happy Chanukah! If that is the spelling you choose, I’m not picky about the spelling personally.  I married into a Jewish last name and boy does it give me a darn good excuse to bake. I love exploring new foods and cultures. And having reasons to bake. I’ll take any excuse honestly! I didn’t feel like making Rugelach again, mostly because I was tired. How sad is that? Oh well. At least I’m honest.

I didn’t think the flax would work out well (the pictures looked a bit grainy) so I used egg replacer. Kind of glad I did. I also did 1/3 of the recipe. Mostly because I didn’t want to have a lot of leftovers and I got about a dozen cookies. They turned out great but a bit plain for me. The husband loved them and they were inhaled (with coffee in the morning). When I was doing research on Mandelbrodt, I found I didn’t make Mandelbrodt or Mandel Bread, I made K’mish Bread. I personally prefer almonds so I’m kind of bummed I used walnuts. At least the husband likes walnuts. This was a pretty easy recipe, and something that would be easy and quick to make again.

Veganized Mandel Bread

Ingredients

  • 3 flax eggs [3T ground flax meal + 9T hot water]
  • 1 c pure cane sugar
  • 3/4 c safflower oil [or canola]
  • 3 c unbleached all-purpose flour [sifted]
  • 1 heaping tsp. baking powder
  • 3/4 c walnuts finely chopped
  • 2 t vanilla

Instructions

  • Combine flax meal + water, then whisk. Let sit for 10min, while water absorbs.
  • With a wooden spoon [seriously, use a wooden spoon!], mix in sugar, until just combined.
  • Stir in oil, until combined. [it’s noticeable when the oil starts to incorporate with the other ingredients]
  • Stir in vanilla.
  • Stir baking soda into flour, and sift [if not pre-sifted flour].
  • Stir in flour in 3 increments, until fully combined. Batter will be very stiff. [similar to chocolate chip cookie dough] Add extra flour in 2T increments, if needed.
  • Stir in walnuts.
  • Pre-heat oven 350* + refrigerate dough for about 15mim.
  • Separate dough into 3 sections.
  • Spread around with the wooden spoon, into a oblong shape, until the dough is about 1/2” thick and about 6” at it’s widest point. Make sure to keep a 2” clear space around the dough, to allow room for spreading.
  • Bake at 350* for about 30min, until golden brown.
  • Cut down the center, and then width-wise into ~1” width pieces. ~20 pieces
  • Flip on sides + bake for 5 more minutes.
  • Transfer to a cooling rack and allow to fully cool.
  • Store in foil and leave on the counter, or in a plastic bag. If not going to eat within 1 week, store in the freezer.

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