Gut Happy Pistachio & Rosewater loaf with Lemony syrup

 
 
Gut Happy Winter Warming Bliss Balls
 
 

I love nothing more than food that warms you from the inside out.

This loaf is a beautiful treat with the perfect balance to suit anyone’s taste buds. Not too sweet, not too sour, not too heavy not too light… and completely gluten free and refined sugar free, which makes it just right!

 

Amended from: Jody Vassallo Beautiful Food

 
 

Ingredients

  • 250 gm butter, softened

  • 2/3 cup coconut sugar

  • finley grated zest of 1 lemon

  • 2 tbs rose water

  • 1 tsp ‘natural’ meadow & marrow bone broth

  • 2 tbs maple syrup

  • 1 tbs Gut Happy Partially hydrolysed guar gum (PHGG)

  • 4 free range eggs, lightly beaten

  • 160 gm ground unsalted pistachio nuts

  • 1 cup almond meal

  • raspberries, to decorate

  • small handful mint, to decorate

  • 50 gm roughly chopped natural pistachio nuts, to decorate

  • coconut yoghurt, to serve

    Syrup

  • Finley grated zest and juice of 2 lemons

  • ½ cup coconut sugar

  • 1 tbs maple syrup

 

Method

  1. Cream butter and sugar in a cake mixer until pale and creamy.

  2. Add lemon zest and rosewater and beat until combined.

  3. Add bone broth, PHGG and maple syrup and beat for a further 20 seconds.

  4. Gradually add the eggs, one at a time. In between each egg, add a spoonful of the ground pistachio to stop the egg mixture from curdling.

  5. Once the eggs have been added, remove bowl from cake mixer and gently fold through remaining ground pistachio and almond meal.

  6. Pour the mixture into a prepared lined baking loaf tin, and bake for 45 minutes or until skewer inserted in the centre of the cake comes out clean.

  7. Place on a wire rack and cool in tin.

  8. To make the syrup, add the lemon zest, lemon juice, maple syrup and coconut sugar into a small pot. Heat over the stovetop until sugar dissolves. 

  9. Bring to the boil and cook on high until syrup has reduced by half.

  10. Pour warm syrup over a cooled cake and decorate with mint leaves, raspberries and pistachios. Serve with coconut yoghurt.

    Serves 8

 
 
Tamara GrieveComment