By now you are probably noticing a theme… here is another delicious way to use your almond milk pulp.
One of my all time favourite health food books is Michael Pollan’s Food Rules. Two of the rules I most identify with are: “Eat food. Not too much. Mostly plants” and “Eat all the junk food you want as long as you cook it yourself.” I like to live by these rules as much as possible and don’t feel guilty about eating lovely home baked cakes and slices made without refined sugar and with all wholesome ingredients.
Nothing says “welcome” or “love” like a fresh loaf just coming out of the oven in time for your morning or afternoon tea guest.
- 1 cup gluten free flour
- almond pulp from 1 batch of almond milk (1 cup almonds)
- 3 teaspoons GF baking powder
- 1 flax egg (1 tablespoon ground flax seeds mixed with 2 tablespoons water)
- 1/3 cup meted coconut oil
- 1/3 cup maple syrup
- 1 teaspoon vanilla paste
- 1 cup almond milk
- 2 ripe bananas
- 100g dairy free dark chocolate chips
- coconut oil to grease loaf pan.
- Pre-heat your oven to 180degC.
- Rub the almond pulp, flour and baking powder together in mixing bowl with your finger tips until it resembles fine breadcrumbs.
- Mix the ground flax seeds and water together in a small bowl.
- Add the coconut oil, maple syrup, vanilla paste, almond milk and flax egg to the flour mixture and mix together with a wooden spoon.
- Mash the bananas with a fork and along with the choc chips stir through the batter.
- Grease your loaf pan with coconut oil and pour in the batter.
- Bake in a moderate oven (180degC) for 40-45min or until firm, golden and a metal skewer stuck into the centre comes out clean.