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MANGO MACADAMIA LOAF
This mango macadamia loaf is low in added sugars and made with flax seed, almond & coconut flours.
Course
Breads, Snack
Cuisine
Australian, International
Keyword
mango macadamia loaf
Prep Time
15
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
1
loaf
Calories
151
kcal
Author
Wendy Hodge, Wendy's Way to Health
Ingredients
2
ripe
mangos
1
cup
almond meal
¼
cup
flax seed
¼
cup
coconut flour
⅓
cup
macadamia oil
2
tbsp
pure maple syrup
3
eggs
½
tsp
cinnamon
1
tsp
vanilla
½
tsp
bicarb soda
½
tsp
baking powder
½
cup
shredded coconut
Instructions
Preheat oven to 180℃ and line a loaf tin with baking paper.
Cut the cheeks from the mangos and scoop out the flesh. Dice half and set aside.
Puree the mango flesh until smooth. Add the oil, eggs, maple syrup and vanilla. Blend until well mixed.
Set aside a large handful of macadamias. Mix the dry ingredients together in a large mixing bowl.
Add the mango mixture and gently fold through.
Pour into the loaf tin and top with reserved macadamias and mango and extra coconut if desired.
Bake for approximately 50 minutes. Check at half way and cover with foil if the top is browning too quickly.
Cool in the tin for 10 minutes, then transfer to a wire rack.
Notes
Use coconut oil instead of macadamia oil if you prefer.
You could also substitute different sweeteners, like raw honey or rice malt syrup
Nutrition
Serving:
1
slice
|
Calories:
151
kcal
|
Carbohydrates:
17.8
g
|
Protein:
4.1
g
|
Fat:
7.5
g