< Pistatio Loaf

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Yield: 1 loaf

Time: 1 hour 20 minutes

Notes: Need a food processor/nutribullet

Ingredients

• 1 cup roasted salted shelled pistachios
• 1/2 cups granulated sugar (use 3/4 cup if you like it sweeter)
• 1/2 cup cold unsalted butter, cut into chunks
• 3 eggs
• 1/4 cup milk or milk alternative
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup coconut flour (or blitz dessicated coconut in a blender)
• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch

Method

• Preheat oven to 165 celsius
• Pulse the pistachios and sugar in a food processor until it makes a fine powder.
• Add the butter; pulse until incorporated. If your processor is small, you might want to remove this and then do the next bits and incorporate at the end.
• 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.)