Mango Banana And Macadamia Nut Granola Recipes

MANGO-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango.
• Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
• Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

MACADAMIA-MANGO GRANOLA

Steps:

• Preheat oven to 300˚.
• In large bowl, combine oats, macadamia nuts, sesame seeds, and flaked coconut. In a small saucepan over medium-low heat, melt coconut oil. Add honey, salt, and cinnamon and stir well to combine. Remove from heat and stir in vanilla. Slowly fold liquid mixture into dry mixture and stir well to coat evenly.
• Spread mixture in a large, rimmed baking sheet (12x17 inches) or two 9x13-inch pans. Bake, stirring occasionally, 25-30 minutes or until lightly golden. Remove from oven and push granola away from edges. Let cool for 5 minutes; then spread evenly in pan to cool completely. Stir in mango and pineapple.

COCONUT, CASHEW AND MANGO GRANOLA BARS

Steps:

• For the base: Preheat the oven to 350 degrees F.
• Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the cashews, macadamia nuts, and coconut.
• For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
• Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the ginger, mango and pineapple. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
• Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.

MACADAMIA NUT GRANOLA

Steps:

• Mix together all dry ingredients.
• Mix oil, honey, vanilla extract in a small saucepan.
• Heat and bring to boil, then remove from heat.
• Stir into dry ingredients until well combined.
• Preheat oven to 170 degrees celcius.
• Spread mixture onto to two baking trays lined with baking paper.
• Bake 15 minutes stirring every so often.
• Remove from oven and allow to cool.
• Store in airtight container.

MANGO, BANANA, AND MACADAMIA-NUT GRANOLA

Steps:

• Following the instructions for Basic Granola, add the macadamia nuts, soy nuts, and ginger to the dry ingredients. Add the coconut milk and vanilla extract to the wet ingredients. After the first 15 minutes of baking, add the dried mango and banana chips.