Who can forget the immortal words of Dan Aykroyd as Julia Child on Saturday Night Live, “Save the liver!”? No, we are not discussing internal organs in this post. Interesting topic of discussion, but one for another day. What we are discussing is making good use of leftovers and scraps. Yesterday, we discussed how to make Raw Almond Milk. BUT, what do you do with the leftover almond meal? Throwing out the leftover meal always made me cringe. What would my great grandmother say?! She lived during the Great Depression. As such, she was the greatest pack rat to ever live in the great state of Pennsylvania! She kept everything from dental floss to newspapers. I much prefer a simple, streamline existence. However, I do, at times, feel her disapproving stare as a throw away scrap paper, or in this case leftover almond meal. After being wracked with guilt (or just a burst of creative inspiration) I finally decided to do something with the leftover meal. The resulting loaf of sweet bread was deliciously moist with just a hint of nuttiness. It was declared a success by GF Guy, my mother, and my coworkers! Now those are some good leftovers!
Waste Not, Want Nut Bread
– 1/2 cup leftover Almond Meal
– 1/2 cup Millet Flour
– 1/2 cup Brown Rice Flour
– 1/2 cup Garbanzo and Fava Bean Flour
– 1 teaspoon Xantham Gum
– 1/2 cup Sugar
– 1/4 teaspoon Salt
– 2 teaspoon Baking Powder
– 1/4 teaspoon Baking Soda
– 3 tablespoons Canola Oil
– 3 tablespoons Pumpkin Puree
– 2/3 cup Almond Milk mixed with 2 teaspoons Lemon Juice (allow to sit for 10 minutes
– 1/3 cup Orange Juice
– 1 large Egg, beaten
– 1/4 cup Agave Nectar
– 1/2 cup frozen Cranberries, crushed
– 1/2 cup Walnut pieces
(Make sure all ingredients are at room temperature before beginning. Trust me, it makes a BIG difference!)
Preheat oven to 375 degrees.
In a large bowl, whisk together dry ingredients.
In a separate bowl, whisk together wet ingredients until well combined.
Add wet ingredients to the dry ingredients and mix until well combined.
Place frozen cranberries in a plastic bag, or in my case an “envelope” of saran wrap. Grab a rolling pin and go all Mr. Miyagi an those cranberries!
aka- Crush them with the rolling pin.
Add crushed cranberries and walnuts to the batter and fold in.
Pour batter into a greased loaf pan.
Bake at 375 degrees for about one hour uncovered. At this point, the outside of my loaf was nicely browned, but the inside still needed more cooking time. I simply tented the loaf with a piece of aluminum foil and allowed it to cook for 10 more minutes.
Total cooking time- One Hour and 10 Minutes
Allow to cool in the pan for 10 minutes before turning onto a wire cooling rack.
Allow to cool completely before slicing (This is the hardest part of the recipe!)
I do not normally cook with bean flours. Normally bean flours leave a metallic aftertaste. However, this recipe and the Socca It To Me Pizza recipe do not seem to suffer from the Bean Flour Curse. It has been a pleasant surprise. Many of you have expressed concerns about using bean flour. I encourage you to give it another try. If it’s “bean” awhile you may be surprised!
Speaking of beans, tune in next time for a slow cookin’ Southern classic in honor of a certain famous Southern gentleman I will be meeting tonight. Any guesses who he may be?