Pistachio and berry bread

I’m having a bit of an obsession with pistachios lately. Not only do these nuts provide a beautiful burst of colour to a bake; they’re also packed full of antioxidants, protein and fibre.

I wanted to create a sweet bread that uses the unique texture and flavour of pistachios, while also looking absolutely stunning (when in doubt, add berries). After quite a few (spectacular) fails at making this bread, its finally perfect.



  • 200g oats, blended into a flour (2 and 1/4 cups)
  • 100g shelled pistachios (approx. 1 cup)
  • 2 large bananas
  • 3 medium-sized eggs
  • 125g berries (blackberries/raspberries/blueberries)
  • 120ml maple syrup/honey (1/2 cup)
  • 120ml almond/soya milk (1/2 cup)
  • 60ml coconut oil (1/4 cup), melted
  • 1.5 teaspoons baking powder
  • 1 teaspoon vanilla extract/essence
  • Pinch of sea salt


  • Preheat oven to 180 degrees celsius (170 degrees if using a fan-oven). Grease your loaf tin and set aside.
  • Unshell the pistachios and spread out onto a baking tray lined with parchment paper. Roast in the oven for 10-15 minutes.
  • Meanwhile, blend the oats in a blender until you reach a flour-like consistency. Place in a bowl with the baking powder and mix until evenly combined.
  • Place the roasted pistachios in a blender/food processor (I use a Nutriullet for this) with the maple syrup/honey and vanilla essence. Blend until you reach a nut butter consistency but you still retain some pistachio chunks in the mixture.


  • Using an electric whisk, mix the eggs in a large bowl. Mash the bananas using a fork or a blender and add to the egg mixture. Mix until combined.
  • Add the pistachio mixture to the mixture along with the melted coconut oil, vanilla, salt, and half of the almond milk. Slowly stir until combined.
  • Add the oat flour to the wet mixture in 3 parts, adding in the remainder of the almond milk after the second addition of oat flour. Finally, fold in the berries. Hold back a few berries for the top of the bread.
  • Pour into the prepared loaf tin, sprinkle any remaining berries over the top and bake in the oven for 45-50 minutes or until golden brown.

Enjoy x

One Comment Add yours

  1. mistimaan says:

    Looks yummy


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