If you are looking for something that can be decadent or just authentically simple-have we got a recipe for you. This is by far one of my favorite-so much so that even after I tested the recipe the first time, I literally made it every week for a month! It's so easy, and the perfect accent to my morning brew. Trust me, this is the recipe to pull out on a holiday or just to make everyday a holiday.
Introducing-Chocolate Mandelbread-Biscotti's Jewish Cousin. It's got deep chocolate flavor, crunch, and the most important feature-it holds up to the dunk (the coffee dunk that is). I am literally a Mandel addict. Not quite like Biscotti in that typically uses more fat than Biscotti- but oh if someone offers you a slice of this Mandel-do yourselves a BIG favor and eat it. Oh and if you're not a coffee fan, no worries, any hot or cold brew works. a.k.a hot chocolate, tea, milk or even Matcha.
Dry Ingredients (This recipe is gluten, egg, soy, dairy and nut friendly)
1/2 cup gluten free flour ( I used Bob's Red Mill which includes xanthan gum)
2 cups oat flour (make sure it says Gluten free if you need GF-not all oat flours are GF)
(If you don't need GF-you can use 1 1/2 unbleached white flour)
1/2 cup coconut sugar ( you can use regular if you like. I love Coconut sugar because it helps to reduce the amount of sugar I use in the recipe)
1/2 tsp. baking powder
1/4 scant tsp. salt
1/4 cup cocoa powder
1/2 cup chocolate chips (We used Enjoy Life Allergy Free Chips)
Wet Ingredients
1/2 cup canola oil
1 TBSP. Maple Syrup
1 tsp. vanilla extract
1/2 tsp. maple extract (optional)
1/4 cup applesauce
Extra Ingredients
1-2 tsp. cinnamon (for sprinkling)
1-2 tsp. sugar(for sprinkling)
1/2 cup melted chocolate chips (for chocolate drizzle)
1-2 tsp. coconut oil
Directions
Combine wet ingredients in a large bowl and whisk until oil, sugar and applesauce and extracts are thoroughly combined. (No oil lurking on the sides)
Combine the dry ingredients and whisk-make sure all lumps of baking soda are broken up.
Pour dry into the wet and mix until you get uniform dough that is stiff but not quite like playdough. It should like right before it becomes playdough. Stiff but not entirely smooth.
Add chocolate chips and use hands to mix it into the dough.
Prepare a parchment lined baking sheet
Spread dough into approximately 5x7 loaf.
Bake for 25-30 minutes
Loaf will look dry when you pull it out of oven. Let it cool for about 5 before slicing into 12 slices. Otherwise it will fall apart.
Cut the 12 slices into 24 diagonal and sprinkle with cinnamon/sugar.
Put back into oven for 10 minutes.
Let mandel cool for a few minutes and then flip the pieces over and repeat cinnamon/sugar process (if you want to-it's optional to sprinkle more but I would bake it another 5-10 minutes.
Take out of oven and let cool completely
Optional drizzle- Highly recommended
Melt 1/2 cup chocolate chips with 1-2 tsp. coconut oil in 30 minute increments in microwave turning the bowl 1/4 turn each time.
You want nice smooth ribbons of chocolate-drizzle as much as you like over the mandelbread.
Place in freezer for a few minutes to let chocolate harden.
In fact-these are even better frozen and they last longer-keep them in the freezer at all times.
Don't forget to check out our YouTube Channel-Recipe, directions and lot of fun!!!
https://www.youtube.com/watch?v=_sosttWoHXk
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