Ingredients
- 2 cups Whole wheat pastry flour
- 1 tsp Baking powder
- ¾ tsp Baking Soda
- 1½ tsp Ground Cardamom
- ¼ tsp Salt
- ¼ cup Canola or Vegetable Oil
- ½ cup Sugar (add up to ¾cup and adjust as per the sweetness of mango pulp used)
- 2 tbsp Egg replacer powder whisked in ¼ tbsp water*
- 2 cups Mango pulp/ puree (I used store bought canned mango puree, you can peel and puree fresh mangoes)
- 3 tbsp Slivered Almonds/ Cashews, chopped
Instructions
- 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.
Notes
- Flaxseed meal can be used instead of egg replacer powder. Whisk 2 tbsp of ground flaxseeds in ¼ cup water and use as directed in the recipe.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!