1containerSilk® Peach & Mango Dairy-Free Yogurt Alternative
2tspflax seed meal
1cupwhole wheat pastry flour
3/4cupall purpose flour, unbleached
1.5Tbsprolled oatsfreshly ground
1/4cupmango pulpsee note
2tspcoconut palm sugar
2Tbspmixed nutsI used walnut and pecan bits
In a large bowl, add all the ingredients
Mix well using your hands
When all the ingredients are mixed, it will be a sticky dough which is perfect. No need to knead the dough. :)
Cover with plastic wrap and set aside for about 2 hours
Preheat oven to 425°
Grease a mini loaf pan (I used a 5" by 3" bread pan)
Place the dough gently in the pan and gently tap the pan on a flat surface. This will even it out and remove any air bubbles
Poke some holes on the top of the load and drop the nut mixture.
Grease the top of the loaf with coconut oil and place it in the oven
I put it in the middle rack and let it bake for about 30 minutes or until the top starts to brown
Turn off the oven, but, leave the bread inside for about 15 minutes
Remove and let it cool for 30 minutes before cutting into it.
To store, wrap in parchment paper and store in a bread box or at room temperature.
* To make the mango pulp, remove the skin from one small, ripe mango. Roughly chop it and discard the husk. Grind the mango chunks until it has a pulp consistency. Strain the pulp and discard all the threads left on top of the strainer. Use the strained pulp in the bread. You can use store-bought pulp, but, I don't recommend it.* This bread will be fresh for only a week (actually, I think 5 days is the optimum time by which to use the bread before it starts to dry out)