Gluten-Free Pistachio Cake with Blueberries
Gluten-Free Pistachio Cake with Blueberries
Pistachios are a great source of prebiotic fibre, which supports gut health by nourishing beneficial
bacteria in the digestive system. This helps improve digestion, enhance nutrient absorption and promote a healthy gut microbiome. Pistachios are also rich in heart-healthy fats and protein, making them beneficial for overall cardiovascular health and balanced blood sugar levels.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 1¼ cups shelled pistachios
- ½ cup milk of choice
- 1⁄3 cup cold-pressed olive oil
- ½ cup almond flour
- ¾ cup gluten-free flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 organic eggs
- ½ cup pure maple syrup or raw honey
- ½ cup Greek yoghurt
- 1 tsp vanilla extract
- 113g cream cheese (use brick cream cheese for a firmer frosting and bring to room temp before using)
- 2 tbsp pure maple syrup or raw honey
- ½ tsp vanilla extract
- Garnish: Blueberries, crushed pistachios
Method
- Preheat the oven to 175°C, grease a 22cm round cake tin and line the bottom with baking paper.
- To make the pistachio butter, add pistachios to a small pot and cover with water. Bring to a boil and simmer for 3 mins.
- Drain and spread the pistachios on a clean tea towel. Gently rub the towel over the nuts to remove the skins, then discard the skins.
- Add the peeled pistachios to a small food processor with the milk and oil and blend until you have a smooth nut butter consistency, then set aside.
- In a medium bowl whisk together the gluten-free and almond fl our, baking powder and baking soda.
- In a separate large bowl, whisk together the pistachio butter, eggs, maple syrup, yoghurt and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined.
- Pour the batter into your cake tin and bake for 25-30 mins or until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool completely before adding the frosting.
- To make the frosting, place the room-temperature cream cheese in a medium-sized bowl with maple syrup and vanilla. With a hand or stand mixer, beat cream cheese on a medium-high speed until smooth and fluffy.
- Spread the frosting over your cake and decorate it with crushed pistachios and blueberries.
- Tip: Make sure your cream cheese is at room temperature or you will get lumps in your frosting.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
