|Mango Coconut Macadamia Nut Bread and the star ingredients|
A weekend is not complete without doing some baking (but it can be complete without studying biology...-guilty-). This loaf is my attempt at packing Hawaii into a pan. Hawaii is truly paradise, and I am eager to return there. But for now, this loaf will have to do.
These Hawaiian flavours are the perfect way to start the summer season. Might I mention is very healthy? Low in sugar, high in fibre, just a smidgen of healthy fat. My 'Rachel-fication' was dead on this time, not to toot my own horn or anything...
|Raw Macadamia Nuts|
|Diced Mexican Mangoes|
The next star ingredient is mangoes! I have used Mexican mangoes for this particular batch. I personally prefer Philippine mangoes as they are sweeter and have less 'roots'. Unfortunately my family gobbled up all those mangoes before I had the chance to make this. However my mom brought a flat of 9 large Mexican mangoes for only seven dollars! Now I can eat fresh mangoes and bake with them at the same time, mwahahaha!
|Mango Coconut Mac-nut batter ready to enter the oven!|
|Mango Coconut Macadamia Nut Bread|
Mango Coconut Macadamia Nut Bread
Adapted from Fit Mama Real Food
Yield: 1 8"x4" loaf
- ½ cup all purpose flour
- ¼ cup whole wheat flour
- ¼ cup ground flax seeds
- 1 tsp baking powder
- ½ tsp baking soda
- A pinch of salt
- ¼ cup sugar
- 2 eggs
- 2 tsp coconut oil, melted
- 2 tsp vanilla
- 1 mango, diced (approximately 1 cup)
- ½ cup coconut milk
- ¼ cup unsweetened medium-flake shredded coconut, toasted*
- ½ cup macadamia nuts, roughly chopped and toasted**
- Sweetened large-flake shredded coconut for topping, not toasted
- Preheat oven to 350°F. Line baking pan with parchment paper.
- In a small bowl, whisk together all dry ingredients except large flake coconut.
- In a large bowl, whisk together all wet ingredients until smooth.
- Add all dry ingredients, mangoes, toasted coconut, and mac-nuts into wet and fold until combined. Do not over mix.
- Pour batter into pan (it will seem liquidly but its ok!) and top with large flaked coconut. Cover pan with aluminum foil.
- Bake covered for 25 minutes and uncover for the 15 more minutes. If top is not toasted enough, broil for 3 minutes.
- Cool completely before removing from pan and slicing.
- Enjoy with some ice cream if desired ;)
**I have not mastered toasting these nuts yet. 350°F was too hot and I nearly burnt them! Use a lower temperature and keep a close eye on them.
Love from Coconut Crumpet's Corner ♡