Pistachio Cardamom Loaf

 Ingredients:

1 cup (125g) ground pistachio
2/3 cup oat flour
1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cardamom
1 teaspoon vanilla
1/2 cup yogurt
1/3 cup agave

1 cup raw cashew, soaked
1/4 cup milk
1/4 cup agave
1/2 teaspoon vanilla bean paste
1/2 teaspoon rosewater
chopped pistachios (optional)

Combine dry ingredients well and add the remaining ingredients. Fold and pour into a small loaf pan. Bake at 350 for 35-40 minutes.

Meanwhile, combine frosting ingredients in a blender and puree until smooth. When the cake has cooled, top with the frosting and garnish with pistachios.

Pistachio Tart

Ingredients:

1 cup almonds
1 cup old fashioned oats
1/4 cup cacao
1/4 cup maple syrup
2 tablespoons tapioca flour
2 tablespoons coconut oil
almond milk

1-1/2 cup slivered pistachios, soaked
1 can coconut milk
1/2 cup almond milk
1/2 cup agave
2 tablespoons coconut oil
2 tablespoons coconut cream
1 teaspoon vanilla bean paste

1/4 cup roasted pistachios, chopped
1/4 cup rose petals
1/4 cup chocolate, chopped

Combine crust ingredients in a food processor, adding almond milk until it is no longer dry and forms a ball. Press into a tart pan and set aside.

Combine filling ingredients in a blender and blend until smooth. Pour over the crust. Garnish with pistachio, rose, and chocolate and freeze overnight. Defrost in the refrigerator before serving.

Pistachio Cookies

Ingredients:

1-1/3 cup whole pistachios
2/3 cup almond flour
1/2 cup sugar
2 teaspoons honey
1/2 teaspoon vanilla
zest of 1 lemon
1 flax egg (or any sub for an egg white)
1/4 cup powdered sugar

Pulse the pistachios with the sugar in a food processor or blender until coarse crumbs. Transfer to bowl and add almond, sugar, honey, vanilla, lemon, and egg. Stir the mixture until it comes together and roll into tablespoon sized balls. Roll each of the balls in the powdered sugar and flatten with the bottom of a cup onto parchment paper.

Bake at 350 for 10-15 minutes.

Baraziq

Ingredients:

1/4 cup sugar
1/4 cup butter
1 egg
1/2 teaspoon vinegar
1 cup flour
a pinch of salt
1/2 teaspoon baking powder
1/4 teaspoon vanilla
1/4 teaspoon cardamom
1/2 cup pistachios, chopped or slivered, toasted
1/3 cup sesame seeds, toasted

Combine sugar and butter. Whisk in egg and vanilla then add the egg, vinegar, flour, salt, baking powder, salt, vanilla, and cardamom. Divide into 16 balls.

Press ball out onto the pistachios, then coat the other size with sesame seeds.

Bake cookies, pistachio side down, at 350 for 25-30 minutes.