Whiteley Creek Homestead

Here's a use for the pulp byproduct that you'll be generating if you're straining homemade nut milk. The original recipe's title is "Raw Banana Bread Toast Sticks." I chose to rename it "Almond Pulp Banana Flatbread" for two reasons. The recipe calls for 2 cups packed almond pulp. I found that I had enough pulp (2 cups) after making two batches of almond milk if I scooped the pulp into the measuring cup without packing. Although it resulted in less pulp than the recipe called for, the end-product turned out amazing, but it was reminiscent of fruit leather rather than toast. Secondly, I wanted the name to highlight almond pulp as an ingredient because that's the whole point of the recipe, afterall.  

(Left Photo) Bananas, raisins, and a touch of maple syrup provide the sweetness. (Right Photo) The recipe makes the perfect amount of batter to cover one lined dehydrator tray from edge to edge 1/4" thick. (Photo Below) Post dehydration, it is a lovely color, like that of dates.

Almond Pulp Banana Flatbread

2 cups packed, moist (not dehydrated) almond pulp

3 large ripe bananas, mashed

½ cup water

¼ cup maple syrup

1 tsp ground cinnamon

¼ tsp sea salt

2 tbsp ground flaxseed

1 cup raisins

finely chopped pecans for topping, optional

In a large bowl, stir to combine all ingredients except pecans. Line a dehydrator tray with a nonstick drying sheet (e.g. Excaliber’s ParaFlexx) or, as I prefer, unbleached parchment paper. Spread batter onto sheet ¼ “ thick. Square off edges and score into approximately 1 ¼” x 4” pieces. Optionally, sprinkle chopped pecans over batter’s surface. Dehydrate at 115° for 4-6 hours. Flip over and continue drying for another 4 hours until desired dryness. Store in airtight container for 5-7 days.