Mocha almond bread

Ever on the hunt for ways to use up the almond pulp here are the results of today’s almond pulp procrastibaking. Now that I am considering when to have the kitchen ripped out and start again I am finally taming my oven – go figure…. (the best result is by using an upturned mini muffin tin on the bottom shelf as a quasi barrier between the exposed element and whatever I have in there and using it on really low temperatures. It doesn’t stop the baking paper burning and making everything smell burned but the cakes seem to cook through without charring at least.) My advice on temperature to bake this cake at in a normal oven would be about 180 degrees celcius (or 170 in fan forced) but I reckon I had mine about 160 tops!!

3 cups almond pulp (ie remains of 2 cups of almonds converted into almond milk) or use 3 cups of almond meal

4 heaped teaspoons flax meal

1/3 cup each of buckwheat flour, besan (chickpea) flour and potato flour (or 1 cup of made up gluten free flour would also work)

1/3 cup cocoa (more, or less, to taste)

1 cup pitted dates soaked in decaffeinated or regular plunger coffee (over night) and about 1 cup of the coffee you soak them in. I have a little tea pot (ok jokes aside) with a mesh inside where I put the tea or in this case coffee. I put the dates in the glass pot and poured the boiling water into the date filled pot through the mesh part. I let this sit overnight but at a pinch 15 mins would probably be fine.

1 teaspoon coffee essence (optional)

2 tablespoons maple syrup (optional – makes it a bit sweeter)

3 teaspoons baking powder

1/3 cup raisins (optional but nice and gives good bursts of sweetness)

Preheat oven (to a temperature according to your own version of said beast)…..see notes above on guestimations of what that might be.

Line 2 small loaf tins (10cm x 20cm) and one small round tin (10cm diameter) with baking paper.

Put dates, coffee, coffee essence, maple syrup, cocoa, almond meal, flax meal, baking powder, and flours into food processor and blend to thick batter.

Add in raisins and pulse to mix in but not completely pulverise.

Spread mixture into prepared tins, smoothing tops with spatula.

Bake 25-30 minutes or until cakes slightly risen and cracked and skewer comes out clean when inserted in the centre.

Enjoy warm or cold.

You could optionally ice this with a mocha icing made with dates soaked in coffee (about 1/4 cup dates and 1/4 cup cup coffee, 1/4 cup cocoa and 1 tsp coconut butter or hulled tahini).

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One thought on “Mocha almond bread

  1. Pingback: When life gives you lemons you no longer have to make lemonade! | A work in progress

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