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Program: Top & bottom heater with fan
Pre heat temp: 180°C
Pre heat time: 15 mins
Cook temp: 180°C
Cook time: 15 mins
Ingredients:
- 1 cup greek yoghurt
- 1/3 cup coconut oil
- 1 egg
- 1/2 cup coconut milk
- 1 tsp vanilla paste or coconut essence
- 1 1/2 cups flour
- 1 cup oat flour
- 1/2 cup jaggery
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups mango, chopped
- 1 tbsp almond flour
- 1/4 cup coconut, shredded
Preparation:
- Preheat the oven to 190°C.
- Grease the madeline mold with fat and set aside.
- Mix all the wet ingredients in a bowl. Sift the dry ingredients through a fine sieve into the wet ingredients.
- Gently fold the two together and mix until just combined. Be careful not to over mix the batter, and then we will end up with dense madeline.
- Stir in 1 tbsp almond flour to the chopped mango and gently fold into the batter.
- Spoon the batter into the greased Madeline mold, filling 2/3 full. Top with a little shredded coconut if desired. Bake for about 20 min or until toothpick inserted into center comes out clean.
- Let the madeline cool in the tin for 5 mins and let cool completely on a wire rack.
- Store in an airtight container for up to 5 days.
