Orange-Cranberry Banana Bread with Orange-Cashew Glaze

By Chef:  Deborah Marsh
Posted: July 4, 2012


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Don’t you just love recipes that utilize your left over almond pulp from making almond milk? There is no need to let that stuff go to waste because it makes a wonderful base for raw breads, both sweet and savory. In this recipe by Deborah Marsh you will find ingredients like coconut flour, flax and psyllium, chewy dried cranberries, ripe mashed banana, freshly squeezed orange juice, chopped walnuts, lucuma, coconut palm sugar and lovely spices of cinnamon, ginger, nutmeg and vanilla. The bread can be eaten warm right out of the dehydrator smothered in vanilla cashew lucuma icing!



  • 2 1/4 to 2 1/2 cups almond pulp
  • 1/2 cups whole psyllium husk
  • 1 cup ground flax seeds
  • 1/2 cup coconut flour
  • 1 tsp Himalayan salt (or to taste)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 T raw vanilla powder
  • 1 1/2 T coconut palm sugar
  • 1 cup dried cranberries
  • 1/3 cup chopped raw walnuts (optional)
  • 1 to 1 1/2 cups mashed ripe banana
  • 1/3 to 1 cup freshly squeezed orange juice (I used Tagalo’s)


  • 1/2 cup soaked raw cashews
  • 6 pitted Medjool dates
  • 1 1/2 to 2 cups freshly squeezed orange juice
  • 1 T lucuma powder
  • 2 T agave nectar
  • 2 T coconut oil



1. To make the bread, first combine all the dry ingredients in a large mixing bowl. Mix well.

2. Add the wet ingredients (except for the coconut oil). Mix well.

3. Add coconut oil, and mix well again. Begin to knead the dough mixture until you can form a big ball of dough.

4. Begin shaping it into a loaf and place it on a dehydrator tray. Dry on 115F for one hour. Then dry for an additional 3 hours at 104F. Remove bread loaf from dehydrator to glaze.


1. To make the glaze, combine all ingredients in a blender and mix until smooth and thick. You can thin the glaze for better drizzling, or thicken for more of a glaze spread.

2. Pour glaze over bread loaf and cover well. Or, you can drizzle glaze over top making a design.

3. Place back into the dehydrator for another 2 hours on 104F. Remove from dehydrator and serve warm or cold. Add more glaze for a spread if desired.Keep loaf well wrapped and store in refrigerator. Reheat in dehydrator if desired. Slice it up or one slice at a time. Save leftover glaze to serve with bread slices as desired.