Banana Mango Hazelnut Spelt Bread


This banana bread makes a great breakfast while being just sweet enough to also serve as a dessert. I served it toasted with a fruit salad for breakfast and with tea for dessert after dinner. It is also good for an afternoon snack. 

The chocolate chips will make it a bit more decadent and dessert-like. Omit them if you want a less sweet version





Banana Mango Hazelnut Spelt Bread

2 cup spelt flour
1 cup whole wheat flour
2 tablespoon ground flax seeds
2 tablespoons hot water
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1/8 teaspoon ground cloves
1 cup mashed banana (approximately 3)
½ cup date sugar
2 cups unsweetened hazelnut milk*
½ cup hazelnut pulp
1 teaspoon vanilla
½ cup dried mango
½ cup hazelnuts**
¼ cup vegan chocolate chips (optional)

Preheat oven to 350 degrees F.

Place flax seeds and hot water in a small bowl and mix until well blended. Set aside to thicken.

Cut mango into small pieces.

Smash hazelnuts into small pieces.

Mix flours, baking soda, baking powder, and spices in a large mixing bowl.

Combine mashed banana, flax seed mixture, date sugar, hazelnut milk, vanilla, and hazelnut pulp, in a medium mixing bowl.

Pour in the wet ingredients into dry ingredients. Mix until all the dry ingredients are moistened evenly.

Fold in dried mango, hazelnuts and/or chocolate chips, if using.

Spoon batter into bread pan. Bake for 55 to 60 minutes until a toothpick inserted in the middle comes out dry.

Let bread cool for at least 30 minutes. 

Run a knife around the edges and carefully invert onto a cooling rack. 

Cool completely before slicing.

* You can use another plant-based milk if desired.

** You can use raw hazelnuts or toast them lightly. If you toast them, it's possible to remove the skins.

Note: I use organic ingredients whenever possible.


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