RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Mandelbread, Special K - pareve
From Jewish Women International’s Magazine (Fall Edition)of Jewish Woman Magazine. Jewish Cooking Goes Light by: Leslie Milk "Happily, a group of creative cooks have recently published cookbooks filled with lo-fat Jewish food that combines heritage and health. There are two approaches to lo-fat Jewish cooking -- the “adapt” method and the “adopt” method. Some cooks recreate traditional Eastern European dishes with ingredients lower in fat--substituting prune puree for butter or oil in baking, for example. These are the adapters. Some cooks expand the bottom of traditional Eastern European Jewish cooking by adding Sephardic and Middle Eastern recipes which contain more fruits, vegetables, and grains. These are the adopters . Some go into the uncharted waters of New American cuisine to create new Jewish-style dishes.Some do all three. If you think “Low-fat Jewish cooking” is an oxymoron, you’re in for a big surprise. Special K Mandel Bread (Jewish Biscotti) from: Meal Lean! Yumm! by: Norene Gilletz Ingredients: 3 eggs (or 2 eggs plus 2 whites) 3/4 cup sugar 1/2 cup canola oil 2 cups flour 2 cups Special K, Rice Crispies or corn flakes 2 tsp baking powder 3/4 tsp cinnamon 1/2 to 3/4 cup sliced almonds 1/2 to 3/4 cup chocolate sprinkles (optional) 2 tsp cinnamon mixed with 1/3 cup sugar Spray a large baking sheet with non-stick spray. In a large bowl, beat eggs with sugar and oil until well mixed. Add flour, cereal, baking powder, cinnamon, almonds and chocolate. Mix well. Chill mixture in refrigerator for 15 - 20 minutes. Preheat oven to 350 F Divide the dough into 4 long, narrow rolls directly on the baking sheet. Flour your hands for easier handling. Leave at least 3 inches between the rolls as they will spread during baking. Dough will be somewhat sticky . Smooth the tops and make the edges neat with a rubber spatula. Bake at 350*F for 25 minutes until pale golden in color. Remove pan from oven and cool slightly. Reduce oven temperature to 250 F. Using a sharp knife, cut rolls on a slight angle into 1/2” thick slices. Lay cut-side up on baking sheet. Sprinkle with cinnamon-sugar mixture. Bake at 250*F for about 45 min. until dry and crisp. Yield: about 4 1/2 dozen slices. These freeze well (if you can hide them fast enough)
