This super green super nutty loaf was inspired by my boyfriend’s love for pistachio gelato. Initially I didn’t have high hopes but it actually turned insanely better than I thought it would so I’m here to share it with you guys. Infact its not just good, its great!
Also, the green-ness of this loaf is completely natural!! Yes, I blended in an entire cup of spinach for natural colour and extra nutrition – nd I can confirm that you can’t taste the vegetable at all
** Optional adjustment if you want a more pure pistachio flavour: reduce the amount of protein powder/ omit it, and just add a bit more flour ☺️
Here is the recipe:
7-INGREDIENT PROTEIN PISTACHIO LOAF
SERVES: 8
INGREDIENTS:
DRY:
- 2 cups of self-raising flour
- ½ cup sugar
- 1 scoop (40g) vegan vanilla protein powder ( I used @macr0mike salted vanilla)
WET:
- 1 ¼ cups almond milk
- ¼ cup coconut oil, melted
- 1 cup pistachios, roasted & de-shelled (or subst. for ¾ cup pistachio butter)
- 1 cup spinach
METHOD:
1. Line a loaf tin with non-stick paper. Preheat the oven to 160 degrees Celsius, fan-forced
2. DRY MIXTURE: In a large bowl, combine the dry ingredients.
3. WET MIXTURE: blend together all the wet ingredients until smooth.
4. Pour in the wet mixture into the dry and fold gently until combined
5. Transfer the batter into the prepared tin
6. Bake in the oven for 35 minutes until a knife inserted comes out clean
7. Allow the loaf to fully cool before glazing: I made a quick & easy lemon glaze using: 1 tablespoon lemon juice + ¼ cup icing sugar + pistachios for decoration
*Storage tips: in an airtight container at room temperature for 2 days, or in the fridge for up to 1 week
Happy baking! Let me know if you try this weird but tasty combo!