The Active Scrawler: Allergy free Mandelbrot (Mandelbread) bread recipe

Ingredients

Method

Preheat the oven to 175ºC.
Line a baking tray with baking paper.
Place the No Egg mixture, honey and Nuttlex in a bowl and beat until light and fluffy.
Add the zest and vanilla extract and beat to combine.
Sift in the flour, gluten free gluten, baking powder, baking soda and a pinch of salt and then add the macadamias, dates and currants.
Mix to form dough and gently roll and press until smooth.
Divide the dough in half and gently shape into long small logs. Don’t worry if the dough isn’t exactly halved, just make sure the rolls are equally thick so the cooking time remains the same.
Set the logs on a lined or greased and floured baking tray. Lined is best if you don't want flour on the final product.
Lightly spray their tops with olive oil.
Bake for 25-30 minutes until firm and golden.
Remove from the oven and cool slightly.
Cut the logs into 1cm wide slices with a sharp bread knife (keep it dry while doing so) and place the slices on 2 greased baking trays.
Cook for a further 15 minutes, turning once, until golden and cooked through.
Remove from the oven and transfer to a wire rack to cool completely.
If you baked on a greased and floured tray then dust off any excess flour.
Store in an airtight container for 3-4 days or serve immediately drizzled with extra honey.

Note

If macadamias are an issue then they can be replaced with any mild tasting nut or seed. Alternatively, they can be dropped altogether as the bread will taste lovely either way.
If honey is an issue then substitute with a sugar or sugar replacement, preferably one with a bit of extra flavour.

The Active Scrawler