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Tropical Snack Loaf

This Tropical Snack Loaf is a cross between a bread and a cake. It is a twist on my Lemon Macadamia Loaf.

I had made up some mango paste for something I had made for a client, and I had some leftover. This Tropical Snack Loaf was perfect for the Mango Paste. The Mango Paste is part of what makes this snack loaf tropical. Plus, a little coconut cream. Mango and coconut, what a perfect combination.

Wet Ingredients:

  • 3/4 c coconut cream
  • 3/4 c Almond Milk, unsweetened, vanilla
  • 3/4 c Mango Paste
  • 1 1/2 tsp pure vanilla extract

Preheat oven to 325 degrees. Line a 9x 5 loaf pan with parchment paper.

Combine all the wet ingredients in a medium bowl, and set aside.

Dry Ingredients:

Whisk together all the dry ingredients in a large bowl.

Add the wet ingredients to the dry ingredients. Stir until the ingredients are well combined.

Spoon in the dough/batter into the prepared loaf pan. Bake for 55-60 minutes, until the loaf is golden and evenly browned on top. A toothpick inserted into the center of the loaf should come out clean.

Let cool in the pan for 15 minutes. After 15 minutes remove loaf from pan and let completely cool on a rack.


Combine all the ingredients into a high-speed blender. Set aside for at least 20 minutes to let the cashews soften. Blend the ingredients together until creamy and the icing is easy to drizzle on the loaf.

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Lemon Macadamia Loaf

When I baked this loaf it had a lovely fragrance of lemon and toasted macadamia nuts. What a wonderful combination. This loaf is easy to make. They would make great gifts for your special friends. It is a delicious, yet healthy loaf of goodness. There is no oil or refined sugars. It has whole grains, yet is gluten-free. It is like the perfect little treat.

Dry Ingredients:

  • 1 1/4 c GF oat flour
  • 3/4 c millet flour
  • 2 tsp baking powder
  • 1 tbsp lemon, zest
  • 1/2 c macadamia nuts, toasted, chopped

In a large bowl whisk together the dry ingredients and set aside.

Note: The oat flour and millet flour can be ground in a high speed blender. That is how I did it and it worked perfectly.

Note: Roasting/Toasting the macadamia nuts is an important step. It bring out the flavor of the macadamia nuts so much more, then if you did not toast them. I toasted them as the oven was preheating. It took about 5 minutes for them to toast up.

Wet Ingredients:

  • 1 1/2 c Macadamia milk
  • 12 dates, pitted and quartered
  • 1 1/2 tsp pure vanilla extract

Preheat oven to 325. Line a 9×5 loaf pan with parchment paper and set aside.

Combine the macadamia milk, dates and vanilla in a high speed blender and let the dates soften.

When the dates have soften blend until all the wet ingredients are blended together.

Pour the wet ingredients into the dry ingredients and stir until they are well incorporated.

Spoon the batter into the prepared loaf pan. Bake for 55 to 60 minutes, until the loaf is evenly browned with some cracks on the top of the loaf.

Let stand on a cooling rack for at least 15 minutes before removing the loaf from the pan to cool completely.

Frosting: (Optional)

  • 5 dates, pitted and quartered
  • 2 tbsp cashews
  • 1/2 c lemon juice
  • 1/4 c water

Combines all the ingredients for the frosting into a high speed blender. Let the ingredients set for about 20 minutes to let the dates soften. Blend until the frosting is very smooth. Frost loaf.


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