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Eggless Ginger & Mango Bread

 
One serving costs about $1.08

$1.08 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,lacto ovo vegetarian bread
spoonacular Score:76%

Spoonacular Score: 76%

 

The recipe Eggless Ginger & Mango Bread can be made in approximately approximately 45 minutes. This recipe serves 4. One portion of this dish contains approximately 9g of protein, 4g of fat, and a total of 398 calories. For $1.08 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. Not a lot of people really liked this bread. If you have flour, caramalized ginger pieces, brown sugar [adjust to taste], and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 76%, this dish is pretty good. Users who liked this recipe also liked Eggless Mango Mousse – Eggless Dessert, Eggless Mango Ice cream, and Eggless Ginger Cookies | Chewy Ginger Molasses Cookies.

Ingredients

Servings:
1.5 cups
1.5 cups flour
flour
0.25 cups
0.25 cups whole wheat flour
whole wheat flour
0.25 cups
0.25 cups semolina
semolina
4 Tbsps
4 Tbsps brown sugar
brown sugar
1.5 cups
1.5 cups pureed fresh mango puree
pureed fresh mango puree
0.25 cups
0.25 cups ginger
ginger
0.5 Tbsps
0.5 Tbsps milk
milk
1 tsp
1 tsp baking powder
baking powder
1 pinch
1 pinch baking soda
baking soda
1 pinch
1 pinch salt
salt
3 Tbsps
3 Tbsps ground flax seeds
ground flax seeds
0.25 tsps
0.25 tsps cinnamon
cinnamon
0.25 tsps
0.25 tsps dry ginger powder
dry ginger powder
0.25 tsps
0.25 tsps fresh nutmeg
fresh nutmeg
1 tsp
1 tsp vanilla extract
vanilla extract
some
some raisins
raisins
1.5 cups flour
1.5 cups
flour
0.25 cups whole wheat flour
0.25 cups
whole wheat flour
0.25 cups semolina
0.25 cups
semolina
4 Tbsps brown sugar
4 Tbsps
brown sugar
1.5 cups pureed fresh mango puree
1.5 cups
pureed fresh mango puree
0.25 cups ginger
0.25 cups
ginger
0.5 Tbsps milk
0.5 Tbsps
milk
1 tsp baking powder
1 tsp
baking powder
1 pinch baking soda
1 pinch
baking soda
1 pinch salt
1 pinch
salt
3 Tbsps ground flax seeds
3 Tbsps
ground flax seeds
0.25 tsps cinnamon
0.25 tsps
cinnamon
0.25 tsps dry ginger powder
0.25 tsps
dry ginger powder
0.25 tsps fresh nutmeg
0.25 tsps
fresh nutmeg
1 tsp vanilla extract
1 tsp
vanilla extract
some raisins
some
raisins

Equipment

wire rack
wire rack
mixing bowl
mixing bowl
loaf pan
loaf pan
spatula
spatula
skewers
skewers
oven
oven
wire rack
wire rack
mixing bowl
mixing bowl
loaf pan
loaf pan
spatula
spatula
skewers
skewers
oven
oven


Instructions

Pre-heat the oven to 180C/350F. In a small bowl mix flax-seed powder with 3 tbsp milk and set aside.It is necessary to soak this for at least 10 minutes to let the gelatin set up in the mix. In a mixing bowl, mix together all flours, sugar, baking powder, baking soda, cinnamon & ginger powder, nutmeg and salt.Add the caramalized ginger pieces & raisins [if using].Set aside. You can use more nuts ! In another bowl mix the mango puree, flax-seed mix, vanilla essence, and milk well. Now make a well in the centre of the flour mixture and tip in the wet mixture.Fold in gently so that everything just comes together.Dont over mix! Grease a 9 X 5 loaf tin with oil, and pour the batter into it.Level it with the help of a spatula. Bake for 40-50 minutes or till a skewer comes out clean. Mine took 43 minutes. Remove from oven & let it cool in the loaf pan for 5 to 10 minutes. Unmold and transfer to a cooling rack to cool for at least an hour or more before slicing. Slice the bread after completely cooled.No prizes for guessing that I was impatient and hence not- so- neat slices in the pics! Notes: Make sure the consistency of your batter is loose as shown in the picture and too tough else the bread will be dry and texture will be dense.Use mango puree or milk to loosen it. The oven settings are different for everybody. Keep a watch on the bread while in oven .

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.08
Ingredient
1.5 cups flour
¼ cups whole wheat flour
¼ cups semolina
4 tablespoons brown sugar
1.5 cups pureed fresh mango puree
¼ cups ginger
½ tablespoons milk
1 teaspoon baking powder
3 tablespoons ground flax seeds
¼ teaspoons cinnamon
¼ teaspoons dry ginger powder
¼ teaspoons fresh nutmeg
1 teaspoon vanilla extract
some raisins
Price
$0.25
$0.05
$0.15
$0.15
$2.77
$0.13
$0.01
$0.03
$0.14
$0.02
$0.06
$0.04
$0.30
$0.20
$4.31

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
398 Calories
9g Protein
3g Total Fat
84g Carbs
42% Health Score
Limit These
Calories
398
20%

Fat
3g
5%

  Saturated Fat
0.5g
3%

Carbohydrates
84g
28%

  Sugar
25g
28%

Cholesterol
0.19mg
0%

Sodium
89mg
4%

Alcohol
0.34g
2%

Get Enough Of These
Protein
9g
19%

Manganese
1mg
50%

Selenium
32µg
46%

Vitamin C
35mg
43%

Vitamin B1
0.61mg
41%

Folate
155µg
39%

Fiber
6g
25%

Vitamin B3
4mg
24%

Phosphorus
217mg
22%

Vitamin B2
0.37mg
22%

Iron
3mg
21%

Vitamin A
1038IU
21%

Copper
0.33mg
17%

Magnesium
62mg
16%

Potassium
510mg
15%

Vitamin B6
0.23mg
12%

Calcium
95mg
10%

Zinc
1mg
7%

Vitamin E
1mg
7%

Vitamin B5
0.59mg
6%

Vitamin K
4µg
4%

covered percent of daily need

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