Mandelbrot (Almond Bread) Recipe




Mandelbrot (Almond Bread) Ingredients

3 eggs
1/3 cup sugar
2 tbsp vegetable oil
1 tsp vanilla extract
1 1/4 cup flour
1 tsp baking powder
1/3 cup chopped blanched almonds
2 tsp ground cinnamon (less needed

A Recipe for
Mandelbrot (Almond Bread)

 

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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water


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Mandelbrot (Almond Bread)

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Mandelbrot (Almond Bread) Directions

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

Serves: 18

 

 

 

 

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