Tuesday, February 08, 2011

The bread's a winner.

That mango bread I mentioned about two seconds ago? It's delicious.

And you know what else? It's vegan.

And fat free (sort of, but cashews are scientifically categorized as Awesome Fat, so it's okay).

The recipe is adapted from another one I found online, but it wasn't vegan or fat free (and it didn't have cashews).

So get baking, folks! (Or ask me nicely, and I'll make you a loaf.)


Vegan Fat-Free* Coconut Cashew Mango Bread
*Close enough.

1 cup mango puree
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1/4 rounded cup raw cashews, chopped
1/4 cup shredded unsweetened coconut
1-1/2 tsp Ener-G Egg Replacer mixed with 2 tbsp water
2 tbsp unsweetened apple sauce

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, whisk together the flours, sugar, soda, cinnamon, and salt. Mix in the cashews and coconut. In a smaller bowl, combine the mango, Ener-G mixture, and apple sauce. Add mango mixture to the large bowl of dry ingredients, mixing until just combined. (Do not over-mix or you'll have tough bread! This is precisely why we've already added the cashews and coconut.)

Spread the dough in a greased loaf pan. Bake for 45-55 minutes until inserted toothpick comes out clean. Allow to rest in the pan for a couple minutes, then remove. Immediately slice off the first steamy heel for yourself.

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