Almond Pulp Nut Bread

Ingredients:

Almond Pulp (Prep)

(Almond milk/pulp made with Ellie’s Best Nut Milk Bag!)

• Almond pulp from making milk with 2 cups almonds
  (Reserve pulp — yields about 2 cups total; toast/dry before using)

For the Bake

• 1 ½ cups all-purpose flour
• 1 ½ cups almond pulp (toasted/dried)
• 2 large bananas, mashed (about ¾ to 1 cup)
• 2 large eggs
• ½ cup brown sugar
• ½ cup vegetable oil
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ¼ cup whole milk
• ¼ tsp salt

Instructions:

1. Prepare Almond Pulp:
   After making almond milk with 2 cups of almonds, reserve the pulp (about 2 cups). Spread the pulp on a baking tray and bake at 400°F for 15–20 minutes to toast and dry it out. Measure out 1 ½ cups for the recipe.
2. Mix Wet Ingredients:
   Whisk oil, brown sugar, and eggs until pale. Stir in mashed bananas, vanilla, and milk.
3. Mix Dry Ingredients:
   Whisk flour, baking powder, baking soda, cinnamon, and salt.
4. Combine:
   Fold the toasted/dried almond pulp into the wet mixture first to break up clumps. Then fold in the dry ingredients until just combined.
5. Bake:
   Bake at 350°F in a loaf pan for 50–55 minutes, or until a toothpick inserted into the center comes out dry.
6. Cool & Serve:
   Let cool completely before slicing. Serve with vanilla yogurt and berries, if desired.

Recipe & photo by @kitchenpedals✨