Aussie Mango & Coconut Bread

Bored with banana bread? Try this Aussie mango & coconut bread with sneaky sprouts. The mild flavour of Alfalfa Sprouts makes them perfect for hiding in backed goods and adds extra nutrients

Makes: 1 Loaf

INGREDIENTS:

• 200g ripe mango flesh (approximately 2 small mangoes) 

• 200g almond meal 

• 1/4 cup arrowroot or tapioca 

• 1/2 cup Aussie Sprouts Alfalfa Sprouts 

• 1/2 cup fine desiccated coconut 

• 4 eggs 

• 2 tbsp raw honey (or sweetener of choice) 

• 3 heaped tbsp grass-fed butter or coconut oil, melted  

• 2 teaspoons baking powder 

• 1 tsp vanilla paste 

• pinch sea salt 

INSTRUCTIONS​:

1. Preheat oven to 160 degrees celcius (fan forced). Line a loaf tin with baking paper. 

2. Add all dry ingredients to a large mixing bowl and stir until thoroughly combined. 

3. Blend mango flesh and alfalfa sprouts in a blender until smooth. Add to mixture, along with butter, eggs, honey and vanilla. Pour mixture into tin and bake in oven for 45-60 minutes or until golden brown on top and cooked through. 

4. Serve with chopped mango and a dollop of coconut yoghurt.