Hi there! Since Greg and I make almond milk on the regular and prefer not to waste anything, I have been slowly modifying recipes to use the pulp. I thought I’d share, since you may be in the same predicament. I hope you enjoy!
Quick Almond Loaf
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 cup sugar
- 1 cup almond pulp, at room temperature
- 4 tablespoons avocado oil (or other neutral oil)
- 3 eggs, at room temperature
- 1 tablespoon almond extract
- 1/2 cup milk
- 1/3 cup powdered sugar
- 1 tablespoon milk
Preheat oven to 350 degrees. Grease/butter a 9×5 loaf pan. Whisk together the flour and baking powder in a small bowl. In a separate, large bowl, add sugar, almond pulp, and oil. Beat at medium speed until combined. Add eggs, one at a time. Add almond extract. On low speed, add half of the milk, then half of the flour mixture. Repeat, and mix only until combined.
Spoon into prepared loaf pan. Bake for 50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes. Remove from pan.
Mix powdered sugar and the tablespoon of milk together in a small bowl, drizzle over the top of the loaf while still warm. Slice and eat at your leisure.
