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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Is it possible to fall in love with a bread? I think I have - this is a rich and tender, wickedly moist loaf that is filled with exotic flavour - with mesquite flour, molasses, giner, mangoes and a touch of amarula, what could be bad? Read more ? If you can't source the mesquite, go ahead and use whole wheat flour or an instant coffee and cinnamon blend (about 1/2 tbsp of each). The mango needs to be eating-over-the-sink ripe for this... no green ones! Ingredients:
1 tbsp ground flaxseed |
3 tbsp hot water |
2/3 cup brown sugar, packed |
1/4 cup canola oil |
1 tbsp molasses |
2 tsp fresh grated ginger |
1 tbsp vanilla |
1 tbsp amarula liqueur |
1 medium banana, mashed |
1/4 cup plain yogurt |
1 cup flour |
1/4 cup whole wheat flour |
2 tbsp mesquite flour (sub whole wheat if not using) |
1 tbsp cocoa powder |
1/2 tsp salt |
1 tsp baking soda |
1/2 tsp baking powder |
1/4 tsp nutmeg |
1 large, verging-on-overripe mango, peeled and diced |
Directions:
1. Preheat oven to 300F, grease a loaf pan.
2. Combine the flaxseed and water, let stand 5 minutes.
3. In a large bowl, beat sugar, oil, molasses, ginger, vanilla, Amarula and banana until smooth.
4. Stir in flaxseed mixture and yogurt.
5. In another bowl, whisk together flours, cocoa powder, salt, baking soda, baking powder and nutmeg.
6. Add the flours to the wet ingredients, stirring gently to just incorporate.
7. Fold in the mango pieces.
8. Bake 60-70 minutes, until tests done.
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