Mango and White Chocolate Bread

• 120g Vetta lower carbohydrate flour*
• 2 tsp baking powder
• 80g coconut yoghurt
• 40g coconut oil
• 1/4 cup shredded coconut
• 1/4 cup baking sweetener
• 1 cup diced mango, fresh
• 1/3 cup white chocolate chips **dairy free for vegan

1. Preheat oven to 180C.
2. Line a loaf tin with baking paper.
3. In a large bowl, add all of the dry ingredients.
4. Add in the wet ingredients and stir well.
5. Fold through the mango and white chocolate. Pour the batter into the loaf tin.
6. Bake for 50 minutes.

* You can swap the Vetta flour to regular flour or gluten free flour

You cans was the coconut yoghurt to regular greek yoghurt if you wish.