Pistachio Loaf with Coconut Flour
This pistachio loaf uses a food processor to turn roasted pistachios, sugar, butter, and coconut flour into a tender, nutty dessert with a soft center.
Prep: 10 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 20 minutes
Ingredients
Ingredients
- 1 cup roasted salted shelled pistachios
- 1 1/4 cups granulated sugar
- 1/2 cup cold unsalted butter cut into chunks
- 3 eggs
- 1/4 cup milk oat milk or whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup coconut flour
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
Instructions
Instructions
- Preheat the oven to 325°F.
- Pulse the pistachios and sugar in a food processor until finely powdered.
- Add the butter and pulse until incorporated.
- Add the eggs, milk, and vanilla, then pulse until incorporated.
- Add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch, then pulse until incorporated.
- Transfer the batter to a standard loaf pan lined with parchment. Bake for about 1 hour, or up to 1 hour 10 minutes, until the top and center no longer jiggle.
- Remove the loaf from the oven, gently remove it from the pan, and let it cool. Serve warm or chill for clean slices.