Hazelnut Craisin Mango Cake-Bread

Preheat the oven to 350°. Grease a bundt cake pan with butter or coconut oil.

Dust it with hazelnut flour, or use spiced turbinado sugar. This will give the finished cake-bread a crunchy-caramelized crust.

In a large glass bowl, whisk together:

1c oat 'flour'*

1⅓c corn flour

3/4c hazelnut flour

2T pumpkin pie spice

1/2T baking powder

1/2T baking soda

1t salt

*I made oat flour out of quick rolled oats, in my mini food processor. I was originally thinking this would have walnuts, but I discovered I was out of those. The hazelnut flour is made only of ground hazelnuts, so they added a bit of nutty flavor, just not the crunch.

In another glass bowl or large container, whisk together the wet ingredients:

1/2c oat milk

3/4c light olive oil

2T Mexican vanilla

2/3c coconut sugar

2/3c organic cane sugar

3 lg. pasture raised eggs

1½T fig balsamic vinegar

When these are well combined, and fluffy, add the fruit:

3/4c craisins or raisins

1 can drained diced mango

Pour the liquid ingredients into the dry bowl, working quickly; using a silicone spatula; mix everything together, and pour into the prepared pan. Bake 1 hour, cool until at room temperature or cooler, before flipping onto a serving platter ("or it will break apart," says the voice-of-experience) This is a good anytime snack, breakfast or dessert. . .Lin