INGREDIENTS
Whole wheat pastry flour - 2cups
Baking powder - 1tsp
Baking Soda - 1tsp
Ground Cardamom - 2tsp
Salt - ¼tsp
Canola or Vegetable Oil - ¼cup
Sugar - ½cup (add up to ¾cup and adjust as per the sweetness of mango pulp used)
Flaxseed meal - 2tbsp
Mango pulp/ puree - 2cups (I used store bought canned mango puree, you can peel and puree fresh mangoes)
Slivered Almonds/ Cashews - ¼cup
DIRECTIONS
- Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cardamom and salt.
- In another mixing bowl, mix together oil, flaxseed meal and mango puree until well blended.
- Add the dry ingredients to the wet ingredients along with the almonds/ cashews. Mix well.
- Pour into the prepared pan and bake for about 45 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Set the pan on the wire rack to cool for 10~15 minutes. Then remove onto a wire rack to cool completely before slicing.
Source : Cook's Hideout
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