Mango Coconut Loaf
Anything mango, and you have my heart in an instant. And this Mango Coconut Loaf is no exception!
It's sweet, soft and moist, making it the perfect afternoon snack or dessert for every occasion, with the added bonus of being free of gluten, refined sugar and oil.
Mango and coconut are definitely a match made for each other, and this loaf brings back those tropical vibes even though it's the rainy grey middle of Winter here in Western Australia. Luckily, thanks to the wonderful invention of freezers, we can enjoy this delicious loaf all year round. Frozen mangoes are definitely a much better alternative than having to resort to tasteless imported mangoes that cost more than their weight in gold (or worse: no mangoes)!
I love to serve slices with a generous dollop of coconut yoghurt and a few slices of fresh mango or banana for some extra goodness.
Ingredients:
- 3/4 cup buckwheat flour
- 3/4 cup brown rice flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 desiccated coconut
- 1 tsp natural vanilla extract
- 1 tbsp apple cider vinegar
- 1/4 cup maple syrup
- 1 cup plant milk of your choice
- 1/2 cup applesauce
- 1 cup frozen mango, chopped
Method:
- Preheat your oven to 180 degrees Celsius and line a loaf tin with baking paper
- In a bowl, sift together the flour, baking soda and baking powder, then stir in the coconut
- In a separate bowl, mix together the vanilla, vinegar, maple syrup, plant milk and apple sauce
- Gently combine the wet and dry ingredients, being careful not to over-mix, then fold in the frozen mango
- Pour into your tin and bake for 35-40 minutes until golden
- Allow to cool before slicing. Enjoy!
Notes:
- Tahini or coconut butter mixed with a bit of maple syrup make a delicious 'icing'!
- Store in the fridge in a sealed container for up to a week
- This loaf also freezes well
- You could also swap the flour for other flours, such as oat, spelt or wholemeal flour
