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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
- 1 1/4 cups whole wheat pastry flour
- 3/4 cup packed almond pulp (leftover from 1 cup of almonds to make nut milk)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup maple syrup
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- 2 large eggs
- 1 tablespoon vanilla extract
- 2/3 peaches, peeled and chopped
- 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.
- Place the maple syrup, melted butter and vanilla in a bowl and whisk.
- Add the wet ingredients to the dry ingredients and combine until just blended. Fold in the peaches.
- Pour into a greased pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm with ice cream and sliced almonds.
- Et Voila, Bon Appetit!