Hi friends! It’s been a while since I worked on some new stuff for the blog but I’m back at it! After finding out I was pregnant in November, truthfully, writing new recipes for the blog wasn’t top of mind. But, this Gluten-Free Mango Bread has been a hit in my book, so I wanted to share! And since I’m focused on foods that are beneficial to both baby and me, turns out mangoes are extremely beneficial during pregnancy.
Benefits of eating mango
Here are some of the benefits of eating mangoes during pregnancy!
- Prevents anemia. Mangoes are a great source of Vitamin C (one cup alone gives you 100% of your daily allowance)! They’re also high in Vitamin A and studies have shown that low vitamin A levels at birth are associated with lower immunity. Plus, they’re delicious and refreshing! Even though I’ve relaxed on the low-carb train for a bit, I’ve been adding lots of mangoes to my eating habits (buying the frozen chunks is SO much easier).
- Promotes Fetal Development. Folic acid is crucial for healthy development of the fetus, particularly the brain and spinal cord. Eating mangoes can help prevent neurological defects. Mangoes also contain vitamin B6 which is also essential for healthy development of the nervous system!
- Loaded with antioxidants. Full of vitamin C, mangoes help combat free radicals that can affect normal fetal development. And vitamin C helps reduce the risk of premature birth.
- Helps development of bones and teeth. Again, with that awesome vitamin A benefit! Plus, vitamin A is also necessary for healthy organ development such as the eyes, kidneys, heart and lungs.
- Maintains fluid balance. Your blood count increase during pregnancy (boy, did I notice that pretty early on!) so your body needs extra minerals to balance body fluids. Mangoes are filled with electrolytes including magnesium, sodium, calcium and potassium.
- Prevents Preeclampsia. Magnesium is also critical during pregnancy as it’s a natural cure for preeclampsia (been using magnesium pretty much every night and it tremendously helps me sleep). Eating mangoes along with taking magnesium supplement (or lotion as I’ve been doing, since it’s better absorbed through the skin) helps build fetal muscles and prevents preeclampsia. Preeclampsia is a common condition identified with high blood pressure and symptoms of damage to lungs and kidneys.
This Gluten-Free Mango Bread recipe comes together in just a few minutes in the blender (and it’s Passover-friendly)! And the mangos add a great deal of moisture (I know, the “M” word) and I love adding cardamon, such a warming spice that pairs so perfectly. I topped the bread with crushed pecans to give it some texture but feel free to omit too. It’s a great breakfast option, toasted and shmeared with ghee, butter or cream cheese, or just a delicious snack on its own!
The bread will keep in the fridge for about 2 weeks, or you can keep it in the freezer.
L’chaim to the mango!
- 2 cups Almond Flour
- 2 tsp. Ground Cinnamon
- 2 tsp. Ground Cardamom
- 2 tsp. Baking soda
- 1/2 tsp. Salt
- 1/2 cup Sugar Or sugar substitute
- 2 Eggs
- 1/4 cup Oil Olive oil, avocado oil or coconut oil all work
- 2 Mangos, peeled, pitted, roughly chopped You can use frozen (makes it MUCH easier)
- 1 1/2 tsp. Lemon Juice
- 1/2 cup Pecans, crushed Optional, for topping
Pre-heat oven to 350F. Spray an 8 1/2 x 4 1/2 inch loaf pan with cooking spray and parchment paper
Combine almond flour, cinnamon, cardamom, baking soda, salt and sugar in a large mixing bowl
Add sugar, eggs, oil, mango chunks and lemon juice to a blender container and blend until smooth
Pour mango mixture in the almond flour mixture and fold until evenly combined
Pour into loaf pan
Mix the crushed pecans in a small bowl and sprinkle with a little sugar and cinnamon (just eyeball it), if using and top the loaf with the mixture
Bake for 50 minutes or until clean knife inserted into the center comes out clean