In the Swahili culture, Mandazi is a staple food for mostly for breakfast but these delicious treats are very versatile and can be used in any meal especially for dessert. The original mandazi recipe is not as healthy as I would like it so I just had to reinvest the wheel and I successfully developed my own Mandazi recipe which is way much healthier than the normal one. I call it the ‘Vegan Mandazi’ 🙂

Health Profile

No milk and no sugar really goes a long way in securing the health integrity of this recipe. I also use whole wheat flour (Unga ya brown) instead of the highly processed nutrient-deficient white flour. The difference is not in the colour alone! In the white version, they remove the bran and the germ that contains like 80% of the vital nutrients. They do this to make the flour whiter to lure in customers oh plus they do bleach the  flour with toxic chemicals so its best just to use brown flour.

Instead of deep frying I will sauté the Mandazi using very little sunflower oil which is a great itself in reducing the amount of cholesterol in our bodies. The spices speak for themselves…ginger, cardamom << very healthy spices to include in any dish.

Mandazi recipe

Vegan Mandazi Ingredients

  • 2 cups of organic whole wheat flour (or plain white flour)
  • 2 tablespoons baking powder
  • 6 tablespoons pure maple syrup or honey for a vegetarian option
  • 1/2 cup of pure sugar cane juice (the best alternative to processed sugar)
  • 2 soft sweet bananas (to replace the eggs for consistency)
  • 2 tablespoons pure ground Cardamom
  • 1 tablespoon pure ground dried ginger
  • 1 tablespoon pure ground cinnamon
  • 1/2 teaspoon sea salt for mild season
  • 1 cup of pure sunflower oil
  • 1/2 cup coconut/soy/rice  milk (I prefer coconut milk though it very hard to find)
  • 2 tablespoons olive oil
  • Coconut flakes


Whisk everything together vigorously in a bowl and make a consistent non-sticky dough and leave it to rest for 30 minutes at most 1 hour so that the ingredients do not start losing their freshness.


I know everyone likes to deep-fry their Mandazi but not Kahonge the doctor. I like to sauté this pastry! I know that sounds weird but it works like a charm.

  • Put your gas in medium whack and heat the empty non-stick pan (does not have to be non-stick for this recipe but most foods require non-stick pans for the best results).
  • Using a rolling pin, flatten the pastry into a very thin dough and then use a small cup to carve out nice little circular mandazis to make sure it cooks evenly.
  • Reduce to low heat and then put your pastry inside the pan and cook both sides for 5/7 minutes each
  • mix some honey and coconut flakes and then dip the mandazis inside this mixture…It is a game changer 😀
  • Let it rest for at least 30 minutes but I find them tastier when they have rested for 12 hours
  • When the pan is hot put 2 tablespoons of sunflower oil for 20 seconds

Serve with cold fruit juice or warm soy drink, porridge or soups…enjoy…and feel free to comment on this recipe below