Remember the uber yummy almond milk that I made recently? Well, I had to find a use for that almond fibre, so I used it in my bread. I basically used Tammy’s recipe for this one (subsituting buckwheat, rye, soy, graham, and millet flours, along with whole wheat and flaxmeal):
It can also be used in cupcakes, muffins, etc. I’m told that it can be frozen too!
And the almond milk? Besides from using it in my hot chocolate or tea or with my Nature Path cereal (DELISH!) is also used it in my vegan macaroni pie.