Pistachio Loaf

Hello, hi. Do you spend your mornings staring at your cup of coffee or tea or water (if you are better than all of us) and wonder, “What if there was a perfect little slice of tender, sweet-but-not-too-sweet pistachio loaf just laying there in the palm of my hand?” Well, yes, obviously us too.

Pistachios are already just so special and to sweeten them up and get them ready for your breakfast or brunch or afternoon snack feels like such a treat. Beautifully golden nuttiness and just the right amount of chew. This loaf also somehow feels springy and light, but that could just be our winter-weary hope talking.

Maybe you didn’t know that you needed pistachio loaf…or cake…or something in between in your life until this very moment, but we’re here to tell you that you do! And that once you have it, it will take up residence in a tiny little nook of your heart and you will not charge it rent because you will just be so happy it’s there.

Ingredients You’ll Need For This Pistachio Loaf

Working from a truly wonderful gluten-free recipe of Amanda’s at Heartbeet Kitchen, this version swaps a few things like coconut flour instead of teff, and cornstarch instead of tapioca. Amanda paints hers with a light swath of pillowy cream cheese frosting and though we didn’t do that here due to using more sugar in the cake itself, we absolutely would not stop you should you make that excellent choice as well.

Is it a sweet bread? Dessert bar? Snack cake? Jury’s still out. But what it IS, is a deliciously dense, sweet, nutty, gluten-free little treat for your morning and here’s what you need to make it happen:

• roasted salted pistachios
• sugar
• sea salt
• butter
• eggs
• milk (oat milk, whole milk, whatever)
• vanilla
• baking powder
• coconut flour
• all-purpose flour
• cornstarch

Let’s Make a Pistachio Loaf

Really once you have your food processor on hand, it’s just a bunch of add-pulse-add-pulse steps and you’re done. Voila! Then you get to pop that beauty in the oven and enjoy the warm house-smells and shoulder bop in anticipation.

1. Pistachios. Pulse the pistachios and sugar in a food processor until it makes a fine powder.
2. Pulse. First add the butter in chunks to the food processor and get that incorporated. Then add the eggs, milk, and vanilla. Once those are in, pulse in the baking powder, coconut flour and cornstarch. 
3. Bake. Transfer to a loaf pan lined with parchment paper and bake for 1 hour to 1 hour and 10 minutes until the top is firm and golden brown.

Then see if you can resist eating the whole nutty, surprising, exquisitely textured dream. If you manage to not eat it all at once, you can pop it in the fridge for extra clean slices. You know, if that’s what you’re into.

Why This Pistachio Loaf Is Extra Delicious

If we were to just fill this section with little crying emojis…would you understand what we mean? Would it make sense that your eyes *might* well with tiny hot tears when you bite into this bread/dessert/tiny rectangular pillow of hope?

It’s not overly sweet even though it IS sweet and definitely feels like a treat. We love that it’s denser than a typical sweet bread or cake, an almost blondie-like feel, especially in those middle slices. The subtle crisp on the outside is so deeply pleasing, you might actually fight for the end pieces and really, when does that ever happen?

It keeps so well in the fridge and stays delicious to the very last slice. When you close your eyes and bite into it, you’ll be able to taste the ever so slight hint of coconut from the flour and that feels somehow springy, too, with promises of warm sunshine ahead.

So yeah, in short: here for it. And we hope that you are too.

Pistachio Loaf: Frequently Asked Questions

Can this recipe be made 100% gluten-free?

It sure can! Just reference the original recipe where we found inspiration. Or if you want to make it this way with the coconut flour (10/10 recommend!), use gluten-free all purpose in place of the all-purpose flour, or just use a total of 3/4 cup coconut flour – it’ll be a denser loaf, but it’s been done here many times and it’s very delicious.

Can I use a different kind of nut besides pistachios?

This recipe was just tested with pistachios and the beautiful golden nutiness from the pistachio is essential for this loaf. For another equally delicious springy bread recipe, try our Lemon Poppyseed Zucchini Bread!

How do I store leftover pistachio loaf slices?

Keep the loaf covered at room temperature, in the fridge, or freeze leftover slices.

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Pistachio Loaf

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• Author: Lindsay
• Total Time: 1 hour 20 minutes
• Yield: 8-10 thick slices

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Description

It’s nearly springtime and we’re making this beautiful Pistachio Loaf! Grab your baking essentials – like butter, eggs, and sugar – plus a few extras, like pistachios and coconut flour, and get baking! 

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Ingredients

Units

• 1 cup roasted salted pistachios
• 1 1/4 cups granulated sugar
• 1/2 cup unsalted butter, cut into chunks
• 3 eggs
• 1/4 cup milk (oat milk, whole milk, whatever)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup coconut flour
• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch

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Instructions

1. Preheat the oven to 325 degrees.
2. Pulse the pistachios and sugar in a food processor until it makes a fine powder.
3. Add the butter; pulse until incorporated. 
4. Add the eggs, milk, and vanilla; pulse until incorporated.
5. Add the baking powder, coconut flour, all-purpose flour, and cornstarch; pulse until incorporated. 
6. Transfer to a standard size loaf pan lined with parchment paper. Bake for about 1 hour, although sometimes it needs 1 hour and 10 minutes – you’ll know it’s done when the top / center no longer feels jiggly when you touch it.
7. Remove from the oven, gently remove from the pan, and allow to cool. The loaf will rise but it will be flat on top, looking a lot like a big brick – that’s exactly how it should be. Eat it warm (so good) or, for clean slices, pop it in the fridge! (I usually store mine in the fridge for 3-4 days, if it lasts that long.)

Notes

And if it’s been sitting in the fridge overnight, let it come back to room temp for about 30 minutes for best texture.

The texture will be dense, nutty, and moist, almost like a cross between a quick bread and a dessert bar.

• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

Keywords: pistachio bread, pistachio cake, pistachio dessert

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More Springy Desserts

• Springy Blueberry Lemon Bread (loaded with juicy lemon and blueberries)
• Raw Vegan Carrot Cake Bites (easy to prep a bunch and toss in the freezer)
• Blender Lemon Pie (that’s right! a whole pie right in the blender)

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The Oliver’s Salad

Call it a salad, call it a bowl, call it an entire main course on lettuce but here we are and we are just very heart eyes about it.

Light tender flaky salmon, silky and savory peppers and garlic confit, big buttery chunks of avocado and roasty corn, salty bacon, and rivers of homemade smoky ranch. Have we said too much? Are you already making it?

Oliver’s is a local spot here in POY’s neck of the woods and this little gem is a go-to order on their menu. And because one can’t just go to Oliver’s every single day, but one has giant salad needs that simply must be met, one must recreate it at home for maximum delicious salad consumption.

Ingredients For This Salad

Have you ever had pepper confit? There are many delicious elements to this salad, but this pile of goodness is a real stunner. You just sort of slow simmer the sweet pepper rings and eventually the thin slices of garlic in olive oil until they are soft and buttery and caramelized. Then you store that mixture in your fridge and pile it on just about everything, namely, this salad.

But let’s make the other elements too, shall we?

For the smoked ranch:

• mayo
• full fat Greek yogurt or sour cream
• milk or buttermilk
• white vinegar or lemon juice
• freeze-dried dill and chives
• smoked paprika
• onion powder & garlic powder
• salt & pepp

For the pepper confit:

• olive oil
• mini sweet peppers
• garlic
• red wine vinegar
• salt

For our favorite salad build:

• spinach or salad greens
• salmon (grilled chicken would be great too!)
• avocado
• bacon
• fire-roasted corn 
• sunflower seeds

You can pick and choose a bit from that last list to really make it your own, but we suggest everything because we always do. Go big or go big!

Let’s Make The Oliver’s Salad

Here’s how to get your giant salad game on, let’s do this:

1. Smoked Ranch: Shake everything in a jar and adjust to your tastes. Make it your own!
2. Pepper Confit: Heat the olive oil in a skillet over medium heat. Add the peppers and sauté for awhile until brown and very soft. Near the end, add in the garlic to get it nice and golden and soft.
3. Bacon & Salmon: Both are headed into a 400 degree oven, bacon first and then pop the salmon in there for the last 8-10ish minutes.
4. Salad: Assemble everything in over-the-top piles and then drizzle with the smoked ranch.

We really cannot stress this enough so, just as a reminder, go big or go big.

What Makes This Salad So Good

This salad is such a star because it just screams “Hello! Hi! I have everything you love!” Like truly, how do you resist? So satisfying. So much flavor.

It’s also one of those great recipes where you can prepare all of the elements ahead of time and then just have them at the ready to make this salad again and again. We always prefer to cook the salmon right before serving but the rest — the ranch, the bacon, the confit — will just be calling to you from your fridge shelves!

It’s also flexible and you can really change it up and make it your own, depending on how you’re feeling. It would also be delicious with grilled chicken or maybe even shrimp (oooooh ok yes, must try). You could leave a protein out altogether and just double, triple, quadruple up on that pepper confit and those buttery avocado chunks and you probably won’t be mad!

However you decide to doll it up for the day, just please be over-the-top with it. It’s the legacy this salad deserves.

You know, go big or go big.

The Oliver’s Salad: Frequently Asked Questions

Can I use fresh herbs instead of freeze-dried?

Definitely! Fresh dill and/or chives will work great here.

Can this salad be prepped ahead of time?

Yes! All salad elements can be made ahead and stored separately in the fridge. We prefer to cook the salmon just before serving.

Do you recommend canned, fresh, or frozen corn?

For the fire-roasted corn, we just use frozen fire-roasted corn (thawed / warmed)! Easy and always ready to go. 

Print

The Oliver’s Salad

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• Author: Lindsay
• Total Time: 1 hour 5 minutes
• Yield: 4-6 salads

Print Recipe

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Description

We’re bringing you the most beautiful salad inspired by the restaurant Oliver’s in Minnesota. Tender salmon, savory peppers and garlic confit, buttery chunks of avocado, fire-roasted corn, bacon bits, and a river of homemade smoky ranch dressing. 

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Ingredients

Units

The Smoked Ranch

• 1/2 cup mayo
• 1/2 cup full-fat Greek yogurt or sour cream
• 1/2 cup milk or buttermilk
• 1 teaspoon white vinegar or lemon juice (more to taste)
• 2 teaspoons freeze-dried dill
• 2 teaspoons freeze-dried chives
• 1–2 teaspoons smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• black pepper to taste

The Pepper Confit

• 3 tablespoons olive oil
• 1 pound mini sweet peppers, sliced into rings
• 3 cloves garlic, sliced into thin pieces
• 1 tablespoon red wine vinegar
• salt to taste

The You-Picks

• spinach or salad greens (about 2 cups per serving)
• salmon or chicken (about 3-4 ounces per serving)
• avocado (about half of one avocado per serving)
• bacon, cooked and crumbled
• fire-roasted corn
• sunflower seeds

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Instructions

1. Smoked Ranch: Shake all ingredients in a jar until smooth. Taste and adjust. Make it yours!
2. Pepper Confit: Heat the olive oil in a skillet over medium heat. Add the peppers and sauté until brown and very soft, stirring only occasionally so you get some nice browning on them. I usually cook them for 20-30 minutes. During the last 10-15 minutes, add in the garlic with the peppers to get it nice and golden and soft (just make sure you don’t burn it).
3. Bacon: Bake at 400 degrees for 20 minutes. Drain and cool on a paper-towel lined plate. Crumble for the salad.
4. Salmon: Pat dry and season with salt and pepper. Bake at 400 degrees for 8-10 minutes (depending on the size of your piece of salmon and desired doneness).
5. Salad: Assemble everything over greens and drizzle with the smoked ranch. SO GOOD.

Notes

Nutrition information for this recipe includes 4 servings of the salmon, spinach, and other you-pick items. 

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Salad
• Method: Toss
• Cuisine: American

Keywords: salmon salad, oliver’s salad, easy salad recipe

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! 🌟

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More Salad Recipes We Absolutely Love

• Quinoa Sweet Potato Salad (easy to meal prep for lunches)
• Basic + Awesome Chicken Quinoa Salad (let’s get those salad wheels spinning)
• Spicy Peanut Soba Noodle Salad (featuring a delicious homemade peanut dressing)

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Sage in February

It’s been YEARS since Sage had a moment in the spotlight, and what better way to wrap the February Fun Series than to give you a glamour shots session with Sage? Buckle up, I’m about to go full-blown obsessed dog mom on you.

Sometimes I feel like she really is a mirror of myself, like, what do they call it, matching energy? She’s more of a dad’s girl – he is more over-the-top doting than I am, and she knows she’ll get away with sneaking up onto his side of the bed for extra snuggles when I will kick her to the curb so her snoring doesn’t keep me up all night.

But her personality and temperament – in that way, she is my soulmate.

Our sweet girl is doing, honestly, probably about as well as we’re all doing: she’s happiest when snuggling, she still loves walks and explore sessions in the backyard, she howls with excitement for every meal, she’s easily annoyed but practicing patience with having a few extra little hands and feet in the house, she’s a fierce (sometimes too fierce) protector, and she’s learning what it means to age gracefully as she now gently limps up the stairs with arthritis and sees her silky golden fur turning to white around her eyes and nose.

Other than occasional nervous nips at friends’ ankles (if you are a man with a beard and a hat, it’s a NO THANKS from her and I’m extremely embarrassed and so sorry), she is still her awkward, stinky-breath, Frito-paws, supremely soft and snuggly perfect little self.

Did she love this photoshoot? Frankly, no. She had a pretty bad attitude about it the whole time and that’s something she’s working on.

I would love to say it didn’t happen, but she has absolutely taken a backseat to the girls in the last three years as it often is with dogs and babies. She used to be our one and only, and now she is third in line. Sometimes even more of an afterthought.

But she is my hero – she just goes along with whatever, and even after being obnoxiously kidded-out by their noise and their tiny hands all day, she will faithfully sleep outside the girls’ rooms every single night which feels like some kind of very pure metaphor for life, love, and parenting.

So today… it’s all about the ridiculousness of doing a photoshoot with your dog and the love we give to our fur babies. I hope these photos give you warm fuzzies and make you smile. ♡

That’s our girl.

Sage’s message to all of us today is that it’s okay to just be in your life. You don’t have to be good, you don’t have to win or be cool, you can just BE. As one of our favorite songs says, you’ve “never been more loved than you are right now” – as in, this very moment right now. You don’t have to earn it. You have unsurpassable worth. And she thinks maybe today would be a good day for a treat.

Sending her best slobbery kisses to all of you dog lovers out there! xo

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More Sage To Love

Sage in May

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Sage in October

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Sage in June

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