This is what happens when I have leftover almond pulp!
Whoever said homemade bread had to take hours to prep & be the messiest task in the world ain’t never made THIS!
In the past, I’ve made sweet & savoury crackers with leftover almond pulp, as well as some baked treats & an almond vegan spread! And TBH, all those recipes were absolutely delicious! You can search “almond pulp” on the blog & you’ll find them! BUT THIS ONE… THIS ONE IS A FREAKING KEEPER & A HALF!
It’s full of nutritious, wholesome & real ingredients, plant-based protein, anti-inflammatory omega fatty acids, fibre, good carbs & vitamins & minerals, such as iron, magnesium, vitamin E & antioxidants.
It works great with both sweet & savoury toppings or spreads & it’s gluten free but you’d never know it! You are not compromising texture with this recipe! I know what you’re thinking… but all gluten-free breads taste & look like cardboard, right?! NOT THIS ONE! The crust is crispy, full of flavour & the inside is moist & delicious! IT’LL BE LOVE AT FIRST BITE.
The hardest part when making this bread is not devouring your oven as it bakes because you have been warned: it will turn your kitchen into a bakery!
- 1 cup leftover almond pulp (or 1.5 cups almond flour)
- 1 cup gluten-free oat flour
- 1/4 cup psyllium husks
- 1/4 cup raw organic slivered almonds
- 2 tsp. baking soda
- 2 tbsp. organic coconut vinegar (or apple cider vinegar)
- 1 tbsp. pure organic maple syrup
- 1/4 tsp. sea salt
- 1/4 cup ground flaxseed
- 2 cups filtered water
- Coconut oil cooking spray
- TOPPING (For pressing into the loaf): 2 tbsp. more raw organic slivered almonds & 1 tbsp. black sesame seeds
Preheat the oven to 350F & line a loaf pan with parchment paper. Lightly grease it with coconut oil spray.
- In a large bowl, add all the ingredients, except the water & mix until combined & incorporated.
- Add the 2 cups of water & mix again. Allow to sit for a few minutes until the dough firms up.
- Press the mixture into the lined loaf pan & press the slivered almonds & sesame seeds into the loaf.
- Bake for 60-65 minutes or until the top is golden & crisp.
- Allow to cool completely before slicing through it with a bread knife.
- Once cooled, slice at your desired thickness.
- The bread will keep fresh for a few days if kept in the fridge, but it’s best to freeze it right away to preserve freshness.
- Place a small piece of parchment / wax paper between each piece (to keep it from sticking together OR place in a tupperware or container large enough that the pieces aren’t stuck together & store in the freezer.
Here’s a yummy way to enjoy it: