all figured out
October 23, 2010 Again with the morning post? I don’t think this will become a habit, but I fell asleep on the couch last night! Whooops. I might be coming down with something though. I’m sick about 2x a year, so we’ll see if this is one of them. At least it’s happening before the Foodbuzz Festival! I’m so excited to be going to that in less than 2 weeks! Anyone else going? I’ve coordinated a photography tutorial session while there, and will be posting a recap when I return.
{peanut butter + pumpkin butter} a match made in heaven
Graham crackers are a delicious oat topping. They hold they crunch but are also slightly soft. This reminds me, I really need to whip up a batch of my graham crackers soon!
Are you sick of seeing these cookies yet? I’m not! They came out even better yesterday. You know sometimes when you cut a recipe in half or more, or quadruple a recipe, things start to get funny? I think that was part of the problem, at least in this altitude sensitive location! I made the whole recipe [~60 cookies] and they rose 100%!
A very simple tasting cookie, which is why I love it so much.
The vegan recipe is good to go now too! It doesn’t rise as much [without the eggs] but it still made a good showing and tastes great. The flax meal [for the egg] adds a little nutty flavor to them as well.
Ahhhhhhhh…now I can sleep at night. ;)
Veganized Mandel Bread [makes ~60 cookies] For step by step photos, check this post – Better Than Biscotti
- 3 flax eggs [3T ground flax meal + 9T hot water]
- 1c pure cane sugar
- 3/4c safflower oil [or canola]
- 3c unbleached, all-purpose flour [sifted]
- 1 heaping tsp. baking powder
- 3/4c walnuts, finely chopped
- 2t vanilla
- 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.
A few notes:
*It is important to cool them completely before storage, so they maintain their crispiness.
*I found that the dough bakes better when slightly cooled in the refrigerator.
*The wooden spoon is important…I swear!
*They bake best using 3 separate baking sheets and bake 1-2 at a time.
*If re-using a baking sheet, make sure it has fully cooled before baking on again, or the cookies will spread too much.
*These freeze really well, and can be eaten straight out of the freezer for months!
*High altitude recipes are calculated for ~5,000’ elevation. Adjust as necessary.
High Altitude Mandel Bread [makes ~60 cookies]
- 3 extra large eggs
- 1c less 2T pure cane sugar
- 3/4c safflower oil [or canola]
- 3c unbleached, all-purpose flour [1-3T more might be needed]
- 1tsp baking powder [level]
- 3/4c walnuts, finely chopped
- 2t vanilla
- In a large bowl, stir eggs with wooden spoon.
- Stir in sugar.
- Stir in canola oil until combined.
- Stir in vanilla.
- Stir in sifted flour + baking powder slowly, in 3 increments. The dough should be stiff.
- Stir in nuts.
- Preheat oven to 370* and set dough in fridge ~15min.
- On a multiple baking sheets, lightly greased, portion out dough into 3 equal pieces.
- Spread around with a spatula, 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. If baking two pieces on one pan, leave 4” in between them.
- Bake for about 22-25min, until golden brown all over.
- 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. *It’s important they cool all the way before storing, or they won’t stay crisp.
- 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.
High Altitude {Vegan} Mandel Bread
- 3 flax eggs [3T ground flax meal + 9T warm water]
- 1c less 2T pure cane sugar
- 3/4c less 1T safflower oil [or canola]
- 3 - 3 1/2c unbleached, all-purpose flour [1-3T more might be needed]
- 1 heaping tsp. baking powder
- 3/4c walnuts, finely chopped
- 2t vanilla
- 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 370* + 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 for about 22-25min, 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.
…
It feels so good to have this all figured out! :)
Not sure if I mentioned my first post being up on the City Sports blog this week. If you missed it, I created a recipe for Pumpkin Spice “Larabar” Dough. It’s pretty delicious and great for pre or mid-workout fuel!
I also forgot to mention a guest post I did for Julie a few weeks ago, while she was cycling through Italy, on her honeymoon!! {{jealous}} Make sure to check it out and all of Julie’s fabulous recipes! For instance….Pear Feta Gnocchi Are you kidding me Julie????? :)
Be on the lookout tomorrow for a brand new + delicious breakfast recipe. It obviously involves pumpkin + is vegan friendly.
Have a great Saturday!
Ashley
Reader Comments (20)
Hi Ashley! Congrats on the veganized mandel bread. It looks delish! And I just decided to go to the Foodbuzz Festival (my first time) and would love to meet up. I've never been to San Fran and I'm excited to learn some food blogging tips.
congrats on figuring out your recipe!
I'll be at Foodbuzz! I'm a local, so I'm excited to show off my city :)
You've inspired my breakfast for tomorrow! :)
Yay! I'm so glad you figured out the recipes. I can't wait to try the veganized version :D
Hope you are having a good weekend and I'll be looking forward to your breakfast recipe tomorrow.
I can't wait to try the veganized mandel bread when I finally get out west!
I will be seeing you at foodbuzz but don't think I will be making the photo tutorial...I am so sad about that too!
Ooh, I'm excited for the new breakfast recipe. I can't get enough pumpkin in my breakfasts! :-)
Those oats look incredible! Totally out of this world good!
Did you let Kenna and Dakota have a taste test this time? :-)
Thank you for thinking of gluten free people!! :) I'm so excited!
Who is eating all these mandel cookies?? haha
hahahaha I actually shipped them out to a few friends...you might see them pop up in a few places :)
Yay! We finally get to meet! Don't worry, I'll have a handout + blog recap :)
Yay! Can't wait to meet :)
Awesome...I know I'm going to love san fran!
I'm going to Foodbuzz! I'd love to take part of your photography session. I'll email you!
haha just left a comment on your previous post about what is mandel bread...looks great!!! I must say that was so nice of you to make a vegan version. I know how hard it can be to convert recipes to not include this or that...you are amazing!!
It's a Jewish cookie that I grew up with! So simple + delicious! And thank you...I really like the challenge of veganizing things :)
[...] also made Ashley’s mandel bread yesterday following her veganized recipe here. All I changed was I added 1/2 cup of vegan chocolate chips. These are also addicting and I have [...]
[...] recipe, but for some reason it was giving me issues. I blame the altitude! I made a few changes to compensate for the altitude + also came away with a vegan version as well.Well today, I was back [...]