I don’t bake much. That seems to require a little more precision than normal cooking, where you mix flavors together. With baking everything has to be just right or things come out too dense or too dry and crumbly.
But after my second successful attempt at making almond milk I was left with a quantity of byproduct — almond meal, which I dried in the oven and stored in a plastic container.
So I decided to venture into the baking world. I looked up various recipes using almond meal and came across one with so few ingredients I didn’t think I could screw it up. It was for a quick bread. I like the word quick. It makes me think “less effort.”
I actually wanted a little more zing in my bread, so I added some lemon zest. Also, I didn’t have enough almond meal so I subbed white flour for the remaining I needed. When I mixed everything together it was really thick and pasty, so I decided to add some of my own almond milk to make it more dough-like. For the yogurt I used my very own concoction of honey yogurt I made earlier in the week. I also wanted some sweetness, so I put in some honey.
Success! This dessert bread came out moist and flavorful. I think I’ll make it every time I make almond milk.
To make the almond meal yourself, just follow this recipe for almond milk and save the almond grounds. Spread the grounds on a cookie sheet and bake in a 275-degree oven for 45 minutes, or until the grounds are dried out.
|Almond meal after straining out the almond milk|
Place the dried meal in a food processor and process till it’s as fine as you can get it, sort of like corn meal.
Otherwise, just buy almond meal or flour!
Lemon Almond Quick Bread
2 cups almond meal or flour
1.5 cups white flour
1/4 tsp. salt
1 tsp. baking soda
1 cup greek yogurt
1/4 cup melted butter
zest of one lemon
2/3 cups almond milk
1-2 Tbs. honey
Preheat oven to 350 degrees. Grease a bread loaf pan. Combine the dry ingredients in a large mixing bowl. Combine the wet ingredients in a medium bowl then add to the dry ingredients. Pour batter into the bread pan and bake for 40-50 minutes or until a knife comes out clean. Let cool on a drying rack then slice up and serve with butter and jam.