top of page

Mango & Poppyseed loaf

Prep Time:

10 Minutes

Cook Time:

35-40 Minutes

Serves:

8 Serves

Level:

About the Recipe

I miss all the Mangoes in Aussie!
This loaf is Perfect for an afternoon snack and great in kids lunchboxes too.

Juicy bursts of Mango and crunchy little bits from the poppy seeds.

Gluten, dairy and refined sugar free.

Ingredients

1 small ripe banana mashed


1 cup finely diced mango ( I used @oob_organic frozen pieces) and chopped them up a bit more


2 eggs


1/4 cup Almond milk (or any milk)


1/3 cup olive or coconut oil


1/2 cup maple syrup


1 TBS hemp seeds


2 tsp poppyseeds


1 tsp ground flax


1/2 tsp cinnamon


1 cup almond meal


1 cup rice flour


2 tsp baking powder

Preparation

Preheat oven to 180c Fanbake


Mix all the wet ingredients together in a bowl.


Put all the dry ingredients into a separate bowl and stir then add your wet ingredients.


Place in to a lined loaf tin and place into the oven at 180C for approx 35 mins until the loaf is golden. ( insert a skewer into the loaf to check the middle is cooked).


You can also use the mixture to make muffins. Makes about 10 Muffins.

Cook for approx 12-15 mins.


Enjoy!

SUBSCRIBE VIA EMAIL

Thanks for subscribing!

© 2023 Hope & Sauté

bottom of page