Name: Coconut Mango Macadamia Nut Bread
Ingredients: 2 cups whole wheat flour; 1 cup shredded coconut; 1 cup chopped macadamia nuts (toasted); 2 tablespoons flaxseeds; 4 teaspoons baking powder; 1 teaspoon sea salt; ½ cup Greek yogurt (grass-fed, full-fat); 2 ripe large-sized mangoes, mashed or diced depending on ripeness; ¼ cup maple syrup; ⅓ cup melted butter; ¼ cup melted raw virgin coconut oil; 1 teaspoon pure vanilla extract; ¼ cup chopped raw macadamia nuts

Ingredients

Scale

The Bread

2 cups whole wheat flour
1 cup shredded coconut
1 cup chopped macadamia nuts (toasted)
2 tablespoons flaxseeds
4 teaspoons baking powder
1 teaspoon sea salt
½ cup Greek yogurt (grass-fed, full-fat)
2 ripe large-sized mangoes, mashed or diced depending on ripeness
¼ cup maple syrup
⅓ cup melted butter
¼ cup melted raw virgin coconut oil
1 teaspoon pure vanilla extract

The Topping

¼ cup chopped raw macadamia nuts

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Instructions

Preheat oven to 350ºF. Line a 9″x5″ loaf pan with parchment paper.
In a large bowl, whisk together the flour, flaxseeds, shredded coconut, baking powder, and salt until combined.
In a medium bowl, whisk together the mashed and/or diced mango, maple syrup, butter and oil, yogurt, and vanilla until well blended.
Pour the wet mixture into the dry, and fold together with a spoon. Add in the toasted macadamia nuts, and mix gently until fully combined. Pour batter into the prepared loaf pan.
Sprinkle the top with chopped raw nuts.
Bake for about 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Careful not to over bake!
Place the loaf pan on a cooling rack and let the bread rest in pan for 10 minutes. Using sides of parchment, lift bread out, and allow to cool completely. Store in airtight container, will keep for a few days.

Notes

Try experimenting with different heirloom (buffalo wheat, einkorn, kamut, spelt) flours in this recipe.