Author Notes
I read the other day about a banana bread recipe (from Pamela Salzman) using the almond pulp leftover from making my own almond milk. As I do that all the time, I am left with tons of pulp. I can only make banana bread so often so I tried a version of it with peaches and it was delicious. I served it for dessert with vanilla ice cream and whipped cream. My kids had it for breakfast as well and loved it. —Virginie Degryse
Ingredients
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1 1/4 cups
whole wheat pastry flour
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3/4 cup
packed almond pulp (leftover from 1 cup of almonds to make nut milk)
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1 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1/2 cup
maple syrup
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1/2 teaspoon
salt
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4 tablespoons
unsalted butter
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2
large eggs
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1 tablespoon
vanilla extract
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2/3
peaches, peeled and chopped
Directions
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Preheat the oven to 375 degrees. In a large bowl whisk together the flour, almond pulp, salt, baking soda, baking powder and salt, breaking up chunks of almond pulp. Set aside.
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Place the maple syrup, melted butter and vanilla in a bowl and whisk.
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Add the wet ingredients to the dry ingredients and combine until just blended. Fold in the peaches.
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Pour into a greased pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
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Serve warm with ice cream and sliced almonds.
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Et Voila, Bon Appetit!
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