Are the rest of you as busy as we are these days? I'm sure you are. School, homework, soccer for two children in different leagues, piano lessons, games, birthday parties - the list is endless! I like having delicious, yet quick, simple and pack-able snacks around these days. This bread won't disappoint.
I have many recipes I need to share with you. Some are several months old and I've even taken the photos. They need to be edited, however, and the post has to be typed up. Some of them I probably need to make again to refresh my mind exactly on the steps to type up. I made this bread back in June, right before a vacation, and managed to snap a few very quick photos and edit them just a tad. Imagine my delight when I was trying to decide which recipe to share with you on this busy day when I realized I hadn't shared this one yet - and I didn't have to do anything to the photos!
This bread is really good - and could almost be considered a snack cake of some sort. It's so easy, too. A great after-school snack! I make it using Pamela's baking and pancake mix - which of course leads to a sink in the middle (why does that seem to happen so often?), but it's another one I can give you without several flours to mix - making it good for those just getting accustomed to the gluten-free life.
I adapted this recipe from one that came with my Harry & David fruit of the month honey mangoes a couple of years ago. They still send honey mangoes, but the bread recipe is no longer with them. If you can get honey mangoes, by all means use them - but I've used regular mangoes in this recipe with equal success.
Projected prep time: 15 minutes; Projected bake time: 45 minutes to 1 hour
1 cup mango puree
1 cup organic pure cane sugar
1/4 cup organic extra-virgin coconut oil
2 large eggs
2 cups Pamela's baking and pancake mix (not the bread flour blend)
1/2 cup shredded coconut
(Optional: 1 tbsp. milled flax seed)
Preheat oven to 350 degrees and grease a bread loaf pan.
Then mash them to make a puree (or run them through the processor - but you have less to clean if you just mash them).
Cream sugar with the oil. Beat eggs into the sugar mixture.
Add mango puree and Pamela's baking mix, mix well and then mix in the coconut. Pour into greased loaf pan.
Bake for 45 minutes to 1 hour (depending on oven), until center springs back when touched and a toothpick or knife inserted in the center comes out clean.
|See? The Pamela's often causes the sink in the middle. *sigh*|