It’s called Vollkornbrot!
Huh. I was trying to come up with a nice gluten free breakfast or snackbread. I make almond milk every couple of days. As a result I have LOTS of left over almond pulp. I needed to find a way to use it. On allrecipes, I found an almond meal banana bread but didn’t like it. So I tweaked it!
It’s a little high on the fat side but it is a day starter and also super low glycemic.
Preheat oven to 310F. Prep one loaf pan with parchment paper.
Dry Team
- 1/3 c flax seed ground to meal
- 1/3 c sunflower seed ground to meal
- 1/3 c gluten free flour mix
- 2 c almond meal (dried pulp from almond milk)
- 1 tsp cinnamon
- 3/4 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp salt
Put everything in the food processor and pulse a few times to break up the clods and mix it all up. Place in bowl and set aside.
Wet Team
- 3 eggs beaten
- 2 plantains (ripe!)
- 1 tbsp apple cider vinegar
- 1/4 c coconut oil melted
- 1 tsp vanilla extract
Fold wet into dry until you have a thick batter.
Spoon into loaf pan and press into corners.
Bake for 1 hour.
Let cool for 10 minutes and go at it! Butter is yum. Maple syrup is yum. Cold glass of almond milk is yum.
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