Lime & Raspberry Almond Cake! Made with Leftover Nut Milk Pulp!

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Lime & Raspberry Almond Pulp Loaf

Lately, I’ve been making and enjoying my own almond milk, using my Vitamix.

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Of course, this leaves a gorgeous, slightly vanilla flavoured and sweet (thanks to the dates I use in the milk) mushy almond ‘pulp’ that I was loathe to throw away.

Turns out that there are oodles of ways to use up this leftover mix!  Most popular seems to be to add it to bliss balls or to dehydrate it in the oven or dehydrator for hours, and then use as you would regular almond meal.

I decided to go down the cake path……after all, who doesn’t love cake? And so, this gluten free cake made from leftover nut milk pulp was, um, born (born?)!

Originally created by the talented Chocolate Chilli Mango, I added some zingy limes and raspberries and some coconut flour to add a little more body.  What resulted was this lovely, dense and moist loaf that I’ve enjoyed toasted and slathered with honey for a very satisfying and protein rich breakfast or afternoon snack.  It’s delicate, so be gentle when you handle it, or it will crumble.  Personally, I preferred it toasted, but if you’re OK with a soft texture, then it is lovely as is.  Don’t expect light and fluffy; you’ll be disappointed!

I’m thrilled with it and will continue to use my leftover nut pulp in many variations of this bready, loafy, cakey creation!

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Ingredients:

450g nut milk pulp

50g coconut flour

5 pitted medjool dates

4 eggs

1 teaspoon vanilla extract

3 teaspoons baking powder

220ml almond milk

1 teaspoon coconut nectar (optional)

zest of 1 lime.

juice of 1/2 a lime

Raspberries to top

Method:

Preheat your oven to 180 degrees and line a standard size loaf tin.

I put all the ingredients (bar the raspberries for the toppings) into my blender and whizzed them around for a minute or so until the dates were pureed and the mix combined.  You could also do this in a food processor.

Pour into the prepared baking tin and top with raspberries.

Bake for around an hour or until a lovely golden hue and cooked through.  Cooking times will vary depending on your oven.

Cool and slice only when completely cold.

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I sliced and froze my loaf in little bags of 2 slices and they have defrosted and toasted beautifully.

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