Substitutions Allowed: Chocolate Chip Mandel Bread!

It’s FRIDAY! Hope you all had a fabulous week. I’ve got no complaints. Well except that I’ve got a mountain of laundry that I still haven’t dealt with and I really just don’t want to.

But why focus on the negatives in life when there is so much positive? And you know what is positively positive? Chocolate Chip Mandel Bread.

I don’t have one negative thing to say about this delightful dessert. For those who aren’t familiar with MB (Mandel Bread), it’s similar in shape and taste to biscotti. But with Mandel Bread there are a few variations- there is the more biscotti crunchy type and then there is the Holy Elijah this is fantastic type.

It’s the type mastered by only a few Bubbie’s and it has the perfect ratio of: 1) chocolatey gooeyness goodness 2) soft chocolate chip cookie center 3)crunchy outer edges.

It’s a hard Mandel bread to come by but it exists.

Only it doesn’t exist in a Gluten Free, Dairy Free, Paleo, Refined Sugar Free (mostly) version.

Until now!

Over the Passover Holiday I was determined to master a Chocoalte Chip Mandel Bread that was free of all of the aforementioned evils but not free of downright deliciousness.

And considering the entire loaf was eaten in less than a day and not just by the gluten free members of the household, I’m pretty certain this was what I’d call a Passover Success Story. Move over Passover Seder and your four questions and four cups of wine, there’s a new story to tell.

The story of gluten free/grain free/dairy free/(mostly) refined sugar free Chocolate Chip Mandel Bread


(Cooking Candid #MessyBaker)

It all started with an email from The Boy’s sister who passed along the Mandel Bread she makes for his family every year.

I took a look and figured out how to substitute just about everything and it went something like this:

I started with two cups of Coconut Sugar instead of the white stuff and 1 cup of Ghee instead of margarine butter:



Then I added 1 tsp of Vanilla and 6 eggs (1 at a time ) into the mixer:


Next, I took 2 and 3/4 cups of Gluten Free Cake Meal (this contains Paleo ingredients keeping it Paleo friendly!)


and 3/4 cup potato starch:


(Okay so I’m not the cleanest baker…)

and 1/2 tsp salt:


And added the dry ingredients to the mixer:



Then I folded in the non-dairy extra dark chocolate chips from Enjoy Life (note these DO contain


cane sugar)


And tried my hardest not to eat it raw… (It was hard)


After everything was mixed, I took the batter and made them into three loaves on parchment paper  (they sort of look like footballs, no?)


And then sprinkled a mixture of cinnamon and sugar on top (I used white sugar for this but only about 1tbsp total for all three loaves)



Then I baked it at 350 for about 35 minutes (You can baker longer if you like a crunchier mandel bread)  and it smelled Uh-Mah-Zing (but the bottom burned a bit which might be because I baked it on parchment paper instead of directly on the pan)


I know you’re supposed to wait for it to cool but I couldn’t… so I sliced it up:


And got this melty and soft looking (and tasting!) piece of heaven:


It’s definitely darker than your traditional MB but that’s because of the coconut sugar!


This stuff is may-jorly addicting and I highly suggest you get yourself in the kitchen and whip yourself up a batch of these sooner rather than later. You won’t be sorry.



And after paired with an iced almond milk latte?! I mean can life be ANY better?!


Let me know if you make it and how it comes out!



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