Eggless Ginger Mango Bread
Details
- Serving Size:   4
- Vegetarian:   True
- Weight Watchers:   13 Points
Cuisine
- bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup semolina [sooji]
- 4 tablespoons brown sugar [adjust to taste]
- 1 1/2 cups Alphonso mango puree [or fresh pureed mangoes]
- 1/4 cup caramalized ginger pieces, chopped fine
- 1/2 tablespoon cup milk+ 3 milk [2%]
- 1 teaspoon baking powder
- a pinch of baking soda
- a pinch of salt
- 3 tablespoons ground flax seeds [or flax meal]
- 1/4 teaspoon cinnamon [optional]
- 1/4 teaspoon dry ginger powder
- 1/4 teaspoon fresh grated nutmeg [optional]
- 1 teaspoon pure vanilla extract [optional]
- Raisins [optional but recommended]
Instructions
Pre-heat the oven to 180C/350F.
Add the caramalized ginger pieces & raisins [if using].Set aside. You can use more nuts !
In another bowl mix the mango puree, flax-seed mix, vanilla essence, and milk well.
Grease a 9 X 5 loaf tin with oil, and pour the batter into it.Level it with the help of a spatula.
Bake for 40-50 minutes or till a skewer comes out clean. Mine took 43 minutes.
Remove from oven & let it cool in the loaf pan for 5 to 10 minutes.
Unmold and transfer to a cooling rack to cool for at least an hour or more before slicing.
Notes
The oven settings are different for everybody. Keep a watch on the bread while in oven .
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