Im all about making my own nut milk. Its really easy, plus the taste is far superior to anything you can find in the supermarket.
How to make nut milk? Well, soak 1 cup of nuts for a few hours, drain, add to a blender with some vanilla and 2 cups of filtered water, blend for 1-3 min depending on your blender, add to a nut milk bag or cheese cloth and squeeze of the liquid. DONE!
What you will be left with is a) a nice bowl of nut milk but also b) nut pulp. I do not like food waste, so Im coming up with different recipes on how to use this rest product. I already shared my Pulp Crackers, and now its time for my newest creation to take the stage:
Easy Nut Pulp Banana Bread
- 1 + 1/4 cup (around 3 dl) loosely packed almond pulp
- 1 medium and 1 small mashed banana, egg-like consistency
- 6 tablespoons peanut butter
- 1/4 cup (4 tablespoons) ground flax meal
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
- 1/2 cup (a little more than 1 dl) chopped walnuts
- 1 tablespoon maple syrup, optional if you like it sweet, I don’t use it because I don’t think there’s a need for it in this recipe
How to make it come together:
- Preheat your oven to 300 F (150 C).
- Line a 9×9-inch baking pan with parchment paper.
- Add all the ingredients to a bowl and mash and mix it together. You should be left with a soft/moist, loosely formed ball of dough.
- Place in the pan and spread out evenly with your hands.
- Bake for 35 minutes in the pan then remove from the oven.
- Holding the sides of the parchment paper, remove the bread from the pan and place on a larger baking sheet.
- Make 4-5 slices and spread out on the pan and bake for 15-25 minutes longer. The slices should have a thick crusty exterior but still moist on the inside.
- The slices will firm and thicken more as they cool.
- Store sealed in the fridge for 3-5 days and reheat in a pan with a little coconut oil or in your toaster oven.
