Something I really hate to do is to waste food. One of the reasons I plan out a week of meals is that I can shop accordingly and only buy what I know I will use. But what about that leftover almond pulp? Despite my best efforts to use up the almond byproduct that results every time I make almond milk, it just doesn’t always happen. And raw almonds are so expensive that it actually pains me to throw the pulp in the trash. It’s perfectly good food, especially since the almonds were previously soaked, making them much more digestible and nutritious!
So what do I do with it? Of course, there’s the obvious — add it to anyone’s smoothie or stir it into a warm porridge or muesli. And almond pulp freezes well, so I can save it for another time. But I am just way too lazy to get out my dehydrator and dry out the pulp to use as almond meal. And then I thought to myself, what if I just tried the almond pulp in a quick bread in place of some of the wheat flour? Well, guess what? It worked! Although apparently, a million other people already knew this and I am extremely late to the almond pulp party!
I decided to take one of my banana bread recipes and tweak it a bit with almond pulp that was leftover from 1 cup of whole, soaked raw almonds. Remember, almonds have a lot more fat than grain flours, so we can cut back on some of the added fat. But almonds have no gluten, so I was reluctant to make an all-almond pulp bread this first time. I know this will be neither Paleo nor gluten-free (although I am confident you can swap the gluten flour for a good GF all purpose mix + a little xanthan gum), but I think we can fix that with a few more tweaks. Using half whole wheat flour and half almond pulp, this bread came out to be ABSOLUTELY PERFECT! Moist but hearty, not crumbly, and not too sweet. It’s perfect banana bread, in my book. My life changed instantly!! Let’s all imagine the possibilities of subbing some almond pulp for flour in different recipes! Is this exciting or what??
Almond Sauerkraut Bread
Most of the recipes on my site have been made in my cooking classes and at home about 20 times, but this one I just did once so I haven’t tested all the permutations, e.g. all almond pulp, no bananas, butter for coconut oil, and so on. But you can bet I will! I am planning on making my Millet Blondies today with almond pulp. Check my Instagram for updates! And please share your experiences with subbing in almond pulp in any recipes — I’ll try anything!
One last favor — I love Saveur Magazine and they’re conducting their annual food blog awards right now. If you like my blog, would you kindly take 15 seconds out of your busy day and nominate me for a Saveur Food Blog Award? I think the category of Best Special Interest Blog (healthy cooking) would be great. Thank you so much! Here’s the link (and I promise it takes 15 seconds!) http://www.saveur.com/article/
I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).
How To Make Almond Butter
Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.In this simple recipe we show you how to recycle the pulp leftover from homemade almond milk to make zero waste vegan banana & almond loaf. It gives amazing results every time.
If you make your own almond milk, or any homemade vegan milk, you may wonder what you can do with the pulp; that is the leftover grinds after filtering the liquid. It seems so wrong to throw it away, especially such nutritious and sometimes expensive raw ingredients like almonds, vanilla bean and dates.
What makes this recipe so special and unique? Well, we have adapted and evolved the classic vegan banana bread recipe in order to recycle the leftover pulp after making our own milk. Yet it’s a very simple recipe. Best of all, you can purchase all the ingredients unpacked from your local bulk store or fruit shop. We use our handmade natural fibre produce bags to buy the dry ingredients like flour and almonds. Of course we use jute mesh bags to buy and store our bananas and any other fruit. You can even reuse greaseproof paper to line your tin if you make your own granola at home and use it to line the oven tray!
Salt & Pepper Almond Pulp Cracker Bread|low Carb
Summary: You can recycle practically any pulp leftover from making your own vegan milk. Just adjust the amount of flour to compensate for the difference in dry weight.
What makes this vegan banana and almond loaf so delicious is that it’s bursting with flavour yet very mild and digestible at the same time. This is because the pulp has been fused with ingredients like dates, figs, vanilla bean or cinnamon that go so well with banana. It’s totally free from any saturated animal fat and cholesterol from eggs.
Because we use bananas as an egg replacer this bread is naturally sweet so you don’t need to add much sugar at all. It’s best if your bananas are as ripe as possible as they blend better and are sweeter. This means we can use raw cane sugar. This type of sugar is less sweet than other brown sugars and much less refined. Even then you only need 100g, which you can adapt to suit your own tastes. If you can’t get raw cane sugar use other brown or unrefined sugar. You might find that you have enough with about 80g depending on how sweet you want it.
Whole Grain Banana Bread With Almond Pulp Recipe
Summary: Bananas make an excellent egg replacer as a binder and raiser. They are naturally sweet and packed with goodness like potassium. This means you can use less sugar than in an ordinary sponge cake.
The choice of flour for this recipe is entirely up to your and your tastes. Here we use plain spelled wheat wholemeal flour but you can use ordinary white cake flour for baking if you find it too heavy. This will give you a lighter batter that will rise a bit more and be less dense. You can also use self raising flour and skip the baking powder if you wish. Just remember to sieve the flour with plenty of height to get the most amount of air into it.
Summary: This recipe can be adapted and works equally well with different types of flour. Just make sure to sieve it well for best results.
Zucchini And Almond Pulp Bread
Olive oil is a mediterranean classic. It is often used for cooking sponge cakes in Spain. It makes a great alternative to butter, giving a rich deep flavour and nicely complementing the sweetness. We also find it works much better with wholemeal flours as well because it is runnier than butter. This results in a cake batter that is less thick and heavy. In this recipe we use 60g of oil but you can adjust that depending on the amount and type of flour you use.
Olive oil has many health benefits and is a key part of the traditional mediterranean diet. Here in Spain it is widely believed to contribute to the fact that Spain has the second highest life expectancy in the world after Japan! Only 14% of the oil is saturated fat and 11% is polyunsaturated, such as omega-6 and omega-3 fatty acids. The rest of the fat is monounsaturated oleic acid. Monounsaturated fat is resistant to heat making it a healthy choice for cooking.
Summary: Olive oil is rich in monounsaturated fat. It has many proven health benefits including large amounts of antioxidants, anti-inflammatory properties, and improved heart health.
Recycle Almond Pulp Into Tasty Vegan Banana & Almond Loaf
We bake on a fairly low heat more akin to baking bread. This is because it takes longer to cook on the inside due to the moisture in the pulp and banana. We generally cook for 35-40 minutes in the fan oven at 160ºC (320ºF/ Gas mark 3). We tend to leave it for a further 5 minutes with the oven off. The key is to make sure not to cook too quickly so as to burn the outside, while making sure that is is cooked enough on the inside. Your cake probe or cake tester is the key to this!
This is our own recipe for making a delicious banana and almond loaf. It's totally vegan and compleat, using the pulp from our home made vegan almond milk.
This recipe uses the leftover pulp from our zero waste vegan milk recipe. In this example we use almond pulp but you can use any pulp leftover from any of the 7 vegan milk drinks. You need
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