All summer I try very hard to buy as much local and organic produce as possible. I know, because I’ve read of people who have done it, that it’s possible to eat local all year here in the prairies, but I’m not quite hardcore enough for that. So when the local produce is gone we enjoy some of the less common tropical fruits available! Usually I can still find them organically grown, but if not, still better to eat lots of produce, than no produce!
This week at the Farmer’s Market, there was a sale on organic mangoes from Mexico. I bought quite a few and we’ve been enjoying them. Crazy to think that a mango is a more common fruit around the world than the apple is! Picky Princess and Foodie Baby love mangoes, so we went mango crazy this week!
Today Picky Princess and I whipped up this little cake recipe. It is healthy and delicious and makes a nice cold wintery afternoon snack. Truth be told, SHE made this cake. I helped by cracking an egg, measuring honey, and turning on the oven. In no time, she’ll be doing this without me! (sniff. sob. tear.)
It is easy and delicious, try it! ***little note, it was just a snack for us, so it only makes one loaf pan size, so if you want more of it, I’m sure you could double it and put it in an 8×8 cake pan.***
Mango Snack Cake
1 cup spelt flour
1 tsp baking powder
1/2 cup honey
1 tsp vanilla
1 cup chopped mango (about one large mango)
Directions: whisk together dry ingredients. set aside. Preheat oven to 350. Mix wet ingredients. Pour wet into dry and stir until just combined. Add mangoes and stir a bit more. Pour into pan and bake until set and browning at the edges, about 45 mins!