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.
- Pour into a standard loaf pan lined with parchment paper. Bake about 1 hour, or up to 1 hour 10 minutes, until the top and center no longer jiggle when touched.
- Remove from the oven, lift out of the pan and let cool. The top will be flat and brick-like; this is normal.
- Serve warm, or refrigerate for clean slices.
Summarized from Pinch of Yum's video. Watch it for the details.
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