hawaiian fruit breads

i’ve written about the abundance of bananas and other fresh veggies from the farm, and now i have a new source of

mango bread

fruits and veggies to experiment with.  i found myself a less-than-part-time gig selling veggies for a small market, and each time i’ve come home with lots of fruits and such to experiment with.  this week was tomatoes, papayas, and mangoes.  my farmer also got us a case of organic pineapple too… so this week was spent chopping, dicing, freezing and baking with this bounty of tropical fruits.  i tried out some mango bread and different version of pineapple muffins (but kept the maui babe topping!)

mango or papaya bread
to me, mangoes are infinitely more tasty than papayas, but i have heaps of papaya puree, so i bake these up and give them away to friends and coworkers!

2 tbsp ground flaxseeds and 2 tbsp mango juice (from draining the mango- or water)
1/3 cup almond milk + 1 tbsp citrus juice (i used tangerine)
2 tablespoon coconut oil
1 cup mashed mango pulp (three medium beat-up mangoes for me, two bigger fresh ones would probably suffice)
1 cup whole wheat pastry flour
1/2 cup spelt flour
1/2 cup rolled oats
1/2 teaspoon seasalt
1/2 teaspoon baking soda
2 1/2 teaspoon baking powder
1/2 cup sucanat + 3 tsp for topping
1/2 cup zante currents and 1/2 cup crushed almonds

preheat your oven to 350 and grease two mini loaf pans (plus two small muffin cups). whip the flax with the mango juice until sticky, then add in the other liquid ingredients. in a separate bowl mix up all the dry ingredients, then add to the liquid ingredients. stir to combine then drop into your pans. bake for 28 minutes. a note about the wacky sizes: i only have two mini loaf pans, so i used the extra batter in my small ceramic baking dishes; you could also use three mini loaf pans, or make 12 muffins. takes about 28 minutes in the oven- both the mini baking dishes and the mini loaves were baked nicely at that time; if doing muffins decrease the time to 25 minutes.

pineapple-coconut sweetness inside

Pineapple Sweetie Muffins

these innocent looking muffins pack a super-sweet surprise in the middle- yummy spicy pineapple coconut goodness,baked right inside the muffins. this is a long list of ingredients, but these sweeties are so very worth it! this recipe is made with fresh pineapple, but if those are not in your world, use canned pineapple. i processed the pineapple in the processor then let it drain to get the juice for accurate measurement of juice and fruit puree; you could do the same thing with canned pineapple.

3 tbsp ground flaxseeds + 2 tbsp water
2 tbsp vanilla soy yogurt
1/2 cup almond milk
1/2 cup pineapple juice
1/3 cup coconut oil + 1 tbsp coconut oil
2/3 cup pureed fresh pineapple, drained (see photo)

draining the pineapple puree

3/4 cup oat flour
1/2 cup coconut flour
1 cup whole wheat pastry flour
1/3 cup spelt flour
1/2 cup loose brown sugar + 1/4 cup sucanat or more brown sugar (i ran out! oops… )
2 tsp cinnamon + 1/2 tsp cloves (optional)
1/2 tsp baking soda
2 tsp baking powder
1/2 cup chopped pecans
1 cup Maui Babe topping

preheat your oven to 360 and line your muffin tin with liners. mix the yogurt and ground flax until fluffy, then add almond milk and pineapple juice, coconut oil and pureed pineapple. in a smaller bowl mix the flours, sugars, spices, and other dry ingredients, including the pecans, then add to wet ingredients and mix well. fill the muffin cups just about halfway, then add one heaping teaspoon of maui babe topping, then top with additional batter to fill muffin liners. there will be leftover batter, so use some of those cute baking dishes or silicone baking cups. bake for 35 minutes. let them rest for 10 minutes in the muffin tin, then lift them carefully from the tin and place on a cooling rack- let them cool

the batter will overflow a bit, no worries

completely to set up correctly.

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