This weapon is good at all points, good for defense and for attack, to guard our whole person or to strike through the joints and marrow of the foe. Like the seraph’s sword at Eden’s gate, it turns every way. You cannot be in a condition that the Word of God has not provided. The Word has as many faces and eyes as providence itself. You will find it unfailing in all periods of your life, in all circumstances, in all companies, in all trials, and under all difficulties. Were it fallible, it would be useless in emergencies, but its unerring truth renders it precious beyond all price to the soldiers of the cross.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		1	Servings

INGREDIENTS

1/4	c	Canola oil
3/4	c	Sugar
1/2	c	Nonfat liquid egg substitute
1	ts	Vanilla extract
1	ts	Almond extract
2 1/2	c	Unbleached all-purpose flour
1	tb	Baking powder
1/2	c	Chopped walnuts
1/4	c	Mini semisweet chocolate chips (optional)

INSTRUCTIONS

>>From: Claudia Parras (tamale@aloha.net)
The very idea of healthier (less fat and no cholesterol) mandelbread made
me pause, but I made this recipe as gift for a friend who is concerned
about such things and misses the traditional sort. I found the taste to be
pleasant, and I hope that you will also find it so!
Preheat oven to 350 F. Coat two baking sheets with a nonstick vegetable
spray.
In a medium bowl, beat oil, sugar, egg substitute and extracts. Add flour
and baking powder and mix well. Stir in nuts and chocolate chips, if using.
Batter will be stiff and sticky.
Divide batter into 4 parts. Lay out in four thin loaf shapes, 10 inches
long by 1-1/2 inches.
Spread the pieces out so they do not touch and continue baking until the
pieces are brown, about another 10 to 12 minutes, being careful they do not
burn on the bottom. Makes 40.
Posted to JEWISH-FOOD digest V97 #301 by Mrs. Elaine Radis
(auntie_e@prodigy.com) on Nov 18, 1997

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