Almond Pulp Double Chocolate Banana Bread

2020-04-27T15:36:10+00:00April 27th, 2020|Breakfast, Recipes, Vegan|

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Almond Pulp Double Chocolate Banana Bread:

I had leftover almond pulp again this week from making my fresh homemade almond mylk in my Almond Cow, so double chocolate banana bread went down. If you aren’t familiar with what almond pulp is, it is the almonds left over from straining your almond mylk.

Ingredients you will need:

  1. Leftover almond pulp with the dates in the mix
  2. Gluten-free sprouted oats
  3. Almond flour
  4. Flax “eggs” or regular eggs
  5. Vanilla extract
  6. Cinnamon
  7. Philosophie Cacao Magic or cacao powder
  8. Ripe bananas
  9. Drippy Tahini or any nut/seed butter
  10. Baking soda
  11. Chopped chocolate bars of choice
  12. Optional: maple syrup if you like it sweeter

How to prepare:

I like to squeeze out my almond pulp in a cheese cloth to get rid of any excess liquid. Then I add everything except the chocolate to my food processor and process until I get a smooth batter. And then I fold in my chopped chocolate chips, reserving some for top. Next, add to a lined loaf pan, pour batter in, top with chocolate chips, and bake 350 F 30-35 minutes or until a toothpick comes out clean.

Slicing:

I like to let my bread cool completely before slicing. And if you want a clean slice, I suggest you use a serrated knife for slicing into thick slices.

Storing:

I store my bread in the refrigerator in an airtight container for 3-4 days, if it last that long. This bread also freezes well, so if you don’t plan on eating it all at once, freeze it. If I am freezing, I will individually wrap each slice and freeze, so that they don’t get stuck together when frozen.

Check out these brownies using leftover almond pulp:

Almond Pulp Brownies

Almond Pulp Double Chocolate Banana Bread

Ingredients

  • 1 cup leftover almond pulp with leftover 2 medjool dates in mix
  • 1 cup gf sprouted oats
  • 1 cup almond flour
  • 2 flax eggs 2 Tbsp flaxseed meal and 6 Tbsp water
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup Philosophoe cacao magic Substitute cacao powder
  • 2 ripe bananas
  • 1/4 cup drippy tahini or any nut/seed butter
  • 1 tsp baking soda
  • 2 chocolate bars of your choice

Optional if you want it sweeter: 1/2 cup maple syrup

    Instructions

    • Prepare your flax “eggs” by mixing the flaxseed meal and water and letting it sit for 10 minutes
    • Add everything (except chocolate) to food processor or blender and blend
    • Fold in the chopped chocolate bars reserving some for topping
    • Add to a lined loaf pan, top with chocolate, bake 350 F 30-35 minutes or until a toothpick comes out clean (I did 30 in my convection oven)