Gluten Free Cardamom Pistachio Bread
This is my latest obsession
Cardamom and pistachio are like a match made in heaven. They compliment each other perfectly leaving an explosion of flavor in your mouth. The recipe below is a hodgepodge of recipes I’ve come across to create a recipe that encompasses how I like to eat. I love this because you can throw it all in your blender, whip it up and pour it in your loaf pan. This makes clean up a pinch! Keep reading for how to create!
Ingredients:
1 cup plus 2 tablespoons (140 grams) roasted, shelled, and unsalted pistachios
1 cup coconut sugar
1/2 teaspoon fine sea salt
10 tablespoons unsalted grass fed butter, cut into small chunks - it’s find if it’s cold!
3 large organic (pasture raised if possible!) eggs
1/4 cup grass fed milk
1/2 teaspoon vanilla extract
3/4 tsp ground cardamom
Slightly heaped 1/2 tsp baking powder
3/4 cup plus 2 tbsp gluten free flour - I like Bob’s Red Mill GF Flour Mix
1/2 tsp xantan gum ( needed when using GF flour)
Method:
Preheat your oven to 325 degrees. Line a loaf pan with parchment paper and set aside.
In your blender, grind pistachios, coconut sugar and salt together until as powdery as you can get it without it turning to paste.
Drop in the small chunks of butter and blend with pistachio mixture. It’s going to be stubborn at first but keep running the machine until the mixture loosens up into a frosting-like consistency, i.e. smooth and shiny.
Add eggs, one at time, blending briefly between each, scraping down sides as needed.
Add milk, blend to combine.
Add vanilla, cardamom and baking powder - blend to fully combine, scraping down the sides of your blender as needed.
Add flour/xanthan gum and pulse just until it disappears.
Scrape the sides one more time, blend one more time and then
Pour the batter into prepared loaf pan and spread the top smooth. Bake for 60 minute and do the fork test. I’ve made this a few times now and it’s consistently needed an extra 10 minutes.
Let cake cool in pan on rack for 10 to 15 minutes, then pull it out using the parchment paper sides and transfer it to a cooling rack. Let cool completely.
While your loaf is cooling, prepare the glaze:
1/3 cup pistachios
1/4 cup coconut sugar
Juice and zest of one lemon
Bring it all to boil in a pan and then for about 2-3 minutes stirring frequently. Turn off heat and let it thicken slightly. You can spoon this over the loaf before or after you cut it depending on how gooey you want each slice to be.
I hope you enjoy this as much as we do! This has been a Sunday staple for us this spring. It’s the perfect “something sweet'“ you need a brunch/lunch time on the weekend. If you make this, be sure to tag me on Instagram and/or comment below!
xx, Ashley