I am kicking myself for all the almond pulp I have thrown away in my lifetime.  It honestly makes me crazy to think of how much perfectly good raw, soaked, organic almond pulp I wasted because I didn’t know it would be amazing in banana bread or pancakes, among other things.   I make so much almond milk and the only things I used to be able to think to do with the leftover pulp was to add it to smoothies and stir it into oatmeal.  Not that there’s anything wrong with that, but it just got boring after a bit.

Then a light bulb went off in my head and I tried using the pulp (which is different from store-bought almond meal because it is wet) in banana bread and it was amazing!  Have you seen this recipe yet?  It’s was so delicious and after my first attempt baking with almond pulp, I assumed every cookie and cake recipe would turn out great.  Not the case.  I actually had a few failures using almond pulp.Continue reading