Pistachio and honey are a match made in flavour heaven! This recipe is the same as my honey and pistachio biscotti, but with less steps. The perfect sweet treat! Gluten and dairy free too. Enjoy!
SERVING SIZE: One cake
Wet ingredients:
2 heaped tbs coconut oil- melted
1 egg
100g honey
Dry ingredients:
2 cups gluten free flour (sifted)
½ cup almond meal (sifted)
2 tsp baking powder
1 tsp cinnamon
Generous sprinkle pistachio nuts – some whole and some roughly chopped
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Preheat oven to 200⁰C
Line a baking tin with baking paper (a loaf tin works best)
In a bowl, add wet ingredients and whisk together with an electric beater until well combined
In a separate bowl add dry ingredients
Add wet ingredients to dry plus chopped pistachio nuts and combine well (you may need to use your hands!) until a dough forms
Knead dough gently on a lightly floured surface
Press dough evenly in baking tin and top with whole pistachio nuts, cinnamon and a drizzle of honey
Bake for 20-25 minutes, until the top of the cake starts turning slightly golden
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