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.
- 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.
- 2 c GF All-Purpose Flour Blend
- 2 tsp baking powder
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.
- 1/4 c Mango Paste
- 2 tbsp cashews
- 1/4 – 1/2 c Almond Milk, unsweetened, vanilla
- 1/4 tsp of coconut extract
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.
Share. Eat. Enjoy.