Mango Bread

  • 3 eggs
  • 3/4 c. canola oil (or any other oil that is flavorless)
  • 2 1/2 c. flour
  • 1 c. sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/2 c. brown sugar (we use dark)
  • 2 c. diced mango (from at least one large peeled and pitted mango)
  • Grated zest from 1/2 lime

Preheat oven to 350 degrees F.

Butter 8 1/2 x 4 1/2 inch loaf pan. Dust pan with flour. Whisk eggs and oil together. In a separate bowl whisk together flour, sugar, baking powder, baking soda, spices and salt. Stir in brown sugar. Pour the wet ingredients over the dry. Mix until well combined – batter will be really thick, more like dough than batter. Stir in the mango and zest. Scrape the batter into the pan, and smooth the top. Bake the bread for 1 1/2 hours, or until it’s golden brown on top and a knife comes out clean. Let cool for at least 5 minutes before removing it from the pan. Enjoy!

Sea Salt, Black Pepper, & Scallion Biscuits

  • 1 cup all purpose flour
  • 1 cup cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1/2 bunch scallions, trimmed and chopped into small pieces (include both white and green)
  • 8 TB unsalted butter, frozen, plus a little extra for brushing
  • 3/4 cup cold buttermilk

Preheat oven to 450F.

Whisk flours in large mixing bowl. Grate frozen butter into flours and mix with hands until well distributed. Whisk in baking powder, soda, sugar, salt and pepper. Add chopped scallions to buttermilk and then to flour mixture. Gently incorporate wet into dry ingredients. When a dough has been achieved, turn out onto floured board and gently form into a rough square about 1 inch thick and cut into 8-10 squares (this is an estimate – you can make them whatever size you want to). Place on cookie sheet and brush with melted butter, sprinkle with coarse sea salt and black pepper and bake for 10-12 minutes, or until lightly brown on the top.