This is something between a sweet bread loaf and a cake.
It is delicious and really easy to make. You can just eat it or serve it with tea and coffee.
It is gluten-free.
6-8 medium slices
Preparation time: 20 minutes
Cooking time: 40 minutes.
125gr pistachios (raw pistachios ground up in a food processor)
70gr oat flour (you can ground gluten-free rolled oats into a flour in a food processor)
40gr gluten-free plain flour
1 tsp baking powder
1/4 tsp salt
1 tsp cardamom
120ml coconut yogurt (1 single jar)
80ml maple syrup.
150gr cashew nuts
60ml of dairy free milk of your choice
3 tsp maple syrup
A few drops of pink food colouring
1tsp rose water
Chopped pistachios and pomegranade seeds to decorate.
Preheat the oven to 180 degrees C or 160 degrees fan.
Mix the ground pistachios, oat flour, gf flour, baking powder,salt and cardamom in a large bowl. Add the yogurt and maple syrup and mix well to combine.
Transfer the batter into a loaf tin lined with parchment paper.
Bake for 40 minutes and leave to cool completely.
Add all the frosting ingredients into a blender and blend until smooth.
Once the loaf has cooled down, spread the frosting on top and decorate with chopped pitstachios and pomegranade seeds.