Here’s another recipe that you can make with the leftover pulp from making almond milk. It’s more of a tea bread, but perfect served with your favorite warm beverage, or with a side of ice cream or pudding. The flavor is slightly sweet, and light in taste and texture. The bread is super moist too. Hope you like it.
Orange-Cranberry Banana Bread with Orange-Cashew Glaze
Bread – Ingredients.
2 1/4 to 2 1/2 cups almond pulp
1/2 cups whole psyllium husk
1 cup ground flax seeds
1/2 cup coconut flour
1 tsp Himalayan salt (or to taste)
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 Tb raw vanilla powder
1 1/2 Tb coconut palm sugar
1 cup dried cranberries
1/3 cup chopped raw walnuts (optional)
1 to 1 1/2 cups mashed ripe banana
1/3 to 1 cup freshly squeezed orange juice (I used Tagalo’s)
Bread – Ingredients.
2 1/4 to 2 1/2 cups almond pulp
1/2 cups whole psyllium husk
1 cup ground flax seeds
1/2 cup coconut flour
1 tsp Himalayan salt (or to taste)
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 Tb raw vanilla powder
1 1/2 Tb coconut palm sugar
1 cup dried cranberries
1/3 cup chopped raw walnuts (optional)
1 to 1 1/2 cups mashed ripe banana
1/3 to 1 cup freshly squeezed orange juice (I used Tagalo’s)
Glaze – Ingredients.
1/2 cup soaked raw cashews
6 pitted Medjool dates
1 1/2 to 2 cups freshly squeezed orange juice
1 Tb Lucuma powder
2 Tb agave nectar
2 Tb coconut oil
1/2 cup soaked raw cashews
6 pitted Medjool dates
1 1/2 to 2 cups freshly squeezed orange juice
1 Tb Lucuma powder
2 Tb agave nectar
2 Tb coconut oil
Preparation.
To make the bread, first combine all the dry ingredients in a large mixing bowl. Mix well. Add the wet ingredients (except for the coconut oil). Mix well. Add coconut oil, and mix well again. Begin to knead the dough mixture until you can form a big ball of dough. Begin shaping it into a loaf and place it on a dehydrator tray. Dry on 115 F for one hour. Then dry for an additional 3 hours at 104F. Remove bread loaf from dehydrator to glaze.
To make the bread, first combine all the dry ingredients in a large mixing bowl. Mix well. Add the wet ingredients (except for the coconut oil). Mix well. Add coconut oil, and mix well again. Begin to knead the dough mixture until you can form a big ball of dough. Begin shaping it into a loaf and place it on a dehydrator tray. Dry on 115 F for one hour. Then dry for an additional 3 hours at 104F. Remove bread loaf from dehydrator to glaze.
To make the glaze, combine all ingredients in a blender and mix until smooth and thick. You can thin the glaze for better drizzling, or thicken for more of a glaze spread. Pour glaze over bread loaf and cover well. Or, you can drizzle glaze over top making a design. Place back into the dehydrator for another 2 hours on 104 F. Remove from dehydrator and serve warm or cold. Add more glaze for a spread if desired.
Keep loaf well wrapped and store in refrigerator. Reheat in dehydrator if desired. Slice it up or one slice at a time. Save leftover glaze to serve with bread slices as desired.
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