In case you need an explanation about the title, schmoozing (to Schmooze) is another word for being friendly and congenial, talking it up at a party, etc. The word, Schmandel is the superlative version of the word Mandel because this Mandel Bread is so good, it’s in a class by itself, or so I’ve been told by the many friends and family members. During the pandemic, I sent my mother and various other friends/family a batch of Schmandel bread once a month, which we lovingly referred to as, The Schmandel Bread of the Month Club. There are so many variations of this basic recipe that you can schmooze it up with a variety of people, catering to their different tastes.
INGREDIENTS:
3 eggs or vegan substitute (1 tbsp of oil + 1 tbsp of ground flax seeds x 3)
1 cup of oil
1 cup of sugar
1 cup of almond flour
2 cups of baking flour
2 teaspoons of baking powder
1 teaspoon of vanilla extract (or almond extract)
1/2-1 cup of chocolate chips (or dried fruit like cranberries, figs, etc.)
1/2 - 1 cup of nuts (pecans, slivered almonds, etc.)
Parchment paper (oil spray)
INSTRUCTIONS:
Pre-heat oven to 350
Blend together the eggs (substitute), oil, sugar, extract with a beater
Add the almond flour
Add the baking flour and baking powder
Add the nuts and chocolate (or fruit). Total of 2 cups (or less) of these ingredients.
Divide into three ‘loaves’ of equal size on the parchment paper/baking sheet
Back for 30-40 minutes, until the top is golden brown
Remove from oven, turn it down to 300 degrees for toasting
Slice into thin piece, then place back on parchment paper to toast (~10 minutes)
Cool and enjoy… or eat some while it’s piping hot because you can’t wait.
OPTIONS:
Cranberry and Walnut
Fig and Pistachio
Lemon poppyseed
Chocolate and Macadamia Nut
Dried apricot and pecan
Chocolate Mocha (add three shots of espresso and lessen the amount of oil)
Gluten Free - Use 1.5 cups of almond flour + 1.5 cups of gluten free flour
