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.