VEGAN Lemon and Pistachio Loaf
VEGAN Lemon and Pistachio Loaf

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan lemon and pistachio loaf. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

This lemon pistachio loaf (along with the country sourdough bread) are two of my favorite things. Turned this into a lovely rose-pistachio loaf. Best Healthy Vegan Lemon Loaf Pound Cake. I used to order the lemon loaf at Starbucks all the time, but now that I eat a plant based diet I had to improvise a bit.

VEGAN Lemon and Pistachio Loaf is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. VEGAN Lemon and Pistachio Loaf is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have vegan lemon and pistachio loaf using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make VEGAN Lemon and Pistachio Loaf:
  1. Take 1/3 cup vegetable oil
  2. Prepare 3/4 cup or 100g raw pistachios
  3. Prepare Zest of 2 lemons
  4. Make ready 1 3/4 cup or 220g all purpose flour
  5. Get 3/4 cup white granulated sugae
  6. Take 2 tsp baking powder
  7. Take 1/2 tsp salt
  8. Make ready 5 tbsp olive oil
  9. Get 1/2 cup water
  10. Take For Icing:
  11. Make ready 7 tbsp lemon juice (2 for the loaf, 5 for icing)
  12. Take 2 cups icing sugar

You should know by now I like to keep things as simple as possible in the kitchen. This is a vegan recipe for a Pistachio & Lemon Tart. It is made up of a dairy-free lemon tart filling with a raw vegan pistachio tart crust. This delicious recipe is perfect for breakfast or brunch.

Instructions to make VEGAN Lemon and Pistachio Loaf:
  1. Prepare oven to 325 degree F, and get a square pan lined with parchment paper ready.
  2. Peel and chop pistachios, and set aside 2 tablespoons for garnish.
  3. In a bowl, combine all the dry ingredients- lemon zest, flour, granulated sugar, baking powder, salt and chopped pistachios.
  4. Pour in olive oil (if no olive oil, can substitute with vegetable oil), the 2 tbsp lemon juice, vegetable oil and water into the dry ingredients. Mix well but don’t overmix (over mixing will make the loaf become really tough).
  5. Pour the batter into your pan and bake for 35-40 minutes. (Adjust accordingly- depends on the pan size, pan material and oven). The loaf is cooked if you insert a toothpick and no wet batter appears. Let it sit in the pan for 10 minutes and then take it out and let it rest for 1hr on a wire rack for it to completely cool down (otherwise the icing will melt right off).
  6. Make the icing by combining the icing sugar to the remaining 5 tbsp of lemon juice. I ended up not using 5 tbsp because I like a thicker consistency for my icing. So make sure to not thin out the icing too much.
  7. Once the loaf has cooled completely, drizzle the icing on top and sprinkle the reserved pistachio bits on top! Cut into whatever portion you like and enjoy! :)

It is made up of a dairy-free lemon tart filling with a raw vegan pistachio tart crust. This delicious recipe is perfect for breakfast or brunch. If you're a fan of the classic lemon cake from Starbucks, hopefully you will love this one too! This secretly vegan lemon bread recipe can be soy free, gluten free, and oil free (although I personally prefer the version with oil). I substituted butter with coconut oil.

So that is going to wrap it up for this exceptional food vegan lemon and pistachio loaf recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!