Empty My Fridge
Pistachio Loaf
Ingredients
- Pistachio · roasted1 cup
- Sugar1 ¼ cups
- Butter½ cups
- Egg3
- Milk¼ cups
- Vanilla1 tsp
- Baking powder½ tsp
- Salt½ tsp
- Coconut flour½ cups
- Flour3 tbsp
- Cornstarch1 tbsp
Instructions
- Preheat the oven to 325°F.
- In a food processor, pulse the pistachios and sugar until they form a fine powder.
- Add the butter and pulse until combined.
- Add the eggs, milk and vanilla and pulse until combined.
- Add the baking powder, coconut flour, all-purpose flour, salt and cornstarch and pulse until combined.
- Transfer to a standard loaf pan lined with parchment. Bake about 1 hour, or up to 1 hour 10 minutes, until the top and center no longer feel jiggly when touched.
- Remove from the oven and gently take the loaf out of the pan to cool. It will be flat on top, like a brick, which is normal.
- Eat warm, or chill in the fridge for clean slices.
Summarized from Pinch of Yum's video. Watch it for the details.
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