Pistachio Loaf
Ingredients
- 1 1 roasted salted shelled pistachios (I buy these ones*)
- 1 1/4 1 1/4 granulated sugar
- 1/2 1/2 unsalted butter cold , cut into chunks
- 3 eggs
- 1/4 1/4 milk (oat milk, whole milk, whatever)
- 1 teaspoon 1 teaspoon vanilla extract
- 1/2 teaspoon 1/2 teaspoon baking powder
- 1/2 teaspoon 1/2 teaspoon sea salt
- 1/2 1/2 coconut flourcoconut (I use this*)
- 3 tablespoons 3 tablespoons all-purpose flour
- 1 tablespoon 1 tablespoon cornstarch
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Instructions
- Preheat the oven to 325 degrees.
- Pulse the pistachios and sugar in a food processor until it makes a fine powder.
- Add the butter; pulse until incorporated.
- Add the eggs, milk, and vanilla; pulse until incorporated.
- Add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch; pulse until incorporated.
- Transfer to a standard size loaf pan lined with parchment paper. Bake for about 1 hour, although sometimes it needs 1 hour and 10 minutes – you’ll know it’s done when the top / center no longer feels jiggly when you touch it.
- Remove from the oven, gently remove from the pan, and allow to cool. The loaf will rise but it will be flat on top, looking a lot like a big brick – that’s exactly how it should be. Eat it warm (so good) or, for clean slices, pop it in the fridge! (I usually store mine in the fridge for 3-4 days, if it lasts that long.)
Source
Original recipe: View Original