Pistachio Loaf

• roasted salted shelled pistachios↗1 cup

  I buy these ones*

• granulated sugar↗1.25 cup
• cold unsalted butter, cut into chunks↗0.5 cup
• eggs↗3
• milk0.25 cup

  oat milk, whole milk, whatever

• vanilla extract↗1 teaspoon
• baking powder↗0.5 teaspoon
• sea salt↗0.5 teaspoon
• coconut flour↗0.5 cup

  I use this*

• all-purpose flour↗3 tablespoon
• cornstarch↗1 tablespoon

Step-by-step instructions

1. 1

   Preheat the oven to 325 degrees.

2. 2

   Pulse the pistachios and sugar in a food processor until it makes a fine powder.

3. 3

   Add the butter; pulse until incorporated.

4. 4

   Add the eggs, milk, and vanilla; pulse until incorporated.

5. 5

   Add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch; pulse until incorporated.

6. 6

   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.

7. 7

   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.)