MANGO & BANANA BREAD

3 Tablespoons ground flaxseeds
½ cup non-dairy milk
¼ cup coconut sugar
¼ cup coconut oil
1 teaspoon apple cider vinegar
½ cup chopped fresh mango
½ cup mashed very ripe banana
1 cup whole wheat pastry flour
½ cup whole spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
½ tsp sea salt

1. Preheat oven to 350°.  Grease two small (5inch) loaf pans with coconut oil.
2. Whisk the flaxseeds with non-dairy milk and coconut sugar. Let stand one minute.
3. Whisk in coconut oil, vinegar, mango, and banana, and whisk until smooth- but chunks of mango are good!
4. In a large bowl mix remaining ingredients.  Add dry ingredients to wet ingredients, and stir gently to combine.
5. Divide evenly between baking pans, smooth top, and sprinkle with some whole flaxseeds and a bit of the coconut sugar. Bake for 25-28 minutes. Check for doneness using a toothpick.  Let cool before slicing.

Yield: 2 small loaves, or 10-16 slices