These last few days, I’ve been miserable – my immune system seems to be winning the battle against the pollen.
I just wish I could send it a message to quit it already with this unnecessary warring since my allergy medicine can’t seem to get the job done.
And as if that wasn’t bad enough, I’ve been sick – real sick… I spent this weekend with a cold – is that even possible, can I get a cold and seasonal allergies concurrently?
So I spent this weekend in this weird wired space where life is unhurried and my mind wanders.
My dreams were of a long winding dirt road that leads to a small house on a mound, and beyond are the mango groves; under the bluest skies with billowy clouds that hang so low you can almost touch them.
I slept all day Saturday and had nourishing lentil soup from one of my favourite downtown restaurant.
My dreams again that night were of mangoes, sweet, sticky, pulpy, smooth and rich.
So while I recuperate and gather my strength, I’d like to leave you with this mango nut bread – because something had to come of these dreams.
If you’re lucky enough to get real mangoes, use them (about two of them), and perhaps toast the coconut flakes for few minutes before you use them in the batter – it makes all the difference.
Maybe it’s the delirium, but this is a wonderfully vibrant bread – and I love it dearly.
Mango Nut Bread
(Slightly adapted from skinnytaste.com)
- 1 cup mango purÃ©e (about 2 ripe mangos)
- 1 cup all purpose flour
- 1 cup unbleached whole wheat flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp of cardamom
- 1/2 tsp salt
- 1/4 cup chopped pecans
- 1/4 cup coconut flakes
- 1 tablespoon ground flax + 3 tablespoons of water (flax egg), set aside
- Â¼ cup almond milk
- 2 tbsp melted butter, (I used Earth Balance’s Soy Free Spread)
- 1 pear or apple, thinly sliced (optional, for decoration)
- Preheat oven to 350Â°F. and grease a medium loaf pan
- If using mangoes, puree in a blender until smooth
- Combine flour, sugar, baking soda, baking powder, cinnamon, cardamom and salt in a large bowl
- Add nuts and coconut and mix well to combine
- In a medium bowl, mix flax egg, melted butter and purÃ©ed mango
- Add to the flour mixture and stir until just blended
- Arrange sliced pear or apple on top – if using
- Pour batter into loaf pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean
- Cool for about 10 minutes
- Remove loaf from pan and let it cool before slicing