Vegan Mango Bread

Recipe by Cook's Hideout

Blogging Marathon# 47: Week 4/ Day 1 Theme: Bookmarked Recipes Dish: Vegan Mango Bread We are starting our last and final week of blogging marathon for this year today. My theme for this week is 'Bookmarked Recipes'. I have so many recipes in my bookmarks that it is even impossible to make them all in this life time. Also I don't think I will ever be able to organize them in a proper way to actually see what I have in there. All these recipes are bookmarked all over the place -- some on Pinterest, some on Foodgawker, some on...

Ingredients

• 2 cups whole wheat pastry flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cardamom (Ground)
• (1.25l) fish stock
• (1.25l) fish stock (Canola or)
• (1.25l) fish stock ((add up to ¾cup and adjust as per the sweetness of mango pulp used))
• 2 tbsp flaxseed (meal)
• 2 cups mango (pulp/ puree (I used store bought canned mango puree, you can peel and puree fresh mangoes))
• (1.25l) fish stock (Slivered /)

Method

1. Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cardamom and salt.
3. In another mixing bowl, mix together oil, flaxseed meal and mango puree until well blended.
4. Add the dry ingredients to the wet ingredients along with the almonds/ cashews. Mix well.
5. 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.
6. Set the pan on the wire rack to cool for 10~15 minutes. Then remove onto a wire rack to cool completely before slicing.

View the recipe instructions at Cook's Hideout