Gluten-Free Moist Mango and Nut Bread

Recipe by gluten-free-me
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup Bob's Red Mill gluten-free all-purpose baking flour (you can substitute with all purpose baking flour for a regluar recipe, and if you can tolerate glute)
  • 3
    teaspoons baking powder
  • 12
  • 2
    teaspoons coconut oil
  • 14
    teaspoon salt
  • 2
    large eggs
  • 12
    cup macadamia nuts or 1/2 cup walnuts, chopped
  • 300
    g raw mangoes, pureed or 2 -3 mangoes, depending on the size
  • 2
    teaspoons vanilla extract
  • 1
    teaspoon cinnamon (optional)
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DIRECTIONS

  • 1) Preheat oven to 350 degrees.
  • 2) In a large bowl combine flour, baking powder, salt (and cinnamon if added). Whisk well.
  • 3) In another bowl separate the egg whites from the yolks.
  • 4) With an electric beater (or by hand if you've got it in you) beat the egg whites until stiff.
  • 5) Beat the yolks, adding in the oil, vanilla, and sugar.
  • 6) Pour your wet yolk mixture into the flour and mix well.
  • 7) Add the egg whites to the batter. Folding them in until smooth.
  • 8) Mix in the mangoes and nuts into the batter.
  • 9) Pour into 2 small greased loaf or cake pans.
  • 10) Bake for about 1 hour or until toothpick comes out clean.
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