Paleo Pistachio Pastry
Indulge in the delightful crunch and nutty richness of this Paleo Pistachio Pastry, a gluten-free and grain-free treat that’s as nourishing as it is decadent. Made with wholesome ingredients like almond flour, coconut flour, and finely ground pistachio meal, this pastry boasts a naturally buttery texture and balanced sweetness thanks to raw honey and coconut oil. Topped with a sprinkle of roughly chopped pistachios for added flavor and texture, these pastries are perfect for satisfying your dessert cravings without compromising your Paleo lifestyle. Quick to prepare and elegantly simple, this recipe is a versatile addition to your snack or dessert repertoire. Whether you’re hosting a gathering or enjoying a quiet indulgence, these golden-baked pastries are sure to be a crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup raw pistachio nuts, shelled
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons arrowroot powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white
- 1/3 cup pistachios, roughly chopped for topping
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a food processor, blend 1 cup of shelled raw pistachios until they form a fine meal. Be careful not to over-process as you don’t want it turning into pistachio butter.
In a medium mixing bowl, combine the pistachio meal, almond flour, coconut flour, arrowroot powder, baking soda, and sea salt. Stir well to combine the dry ingredients.
In another bowl, whisk together the melted coconut oil, honey, vanilla extract, whole egg, and egg white until smooth.
Gradually mix the wet ingredients into the dry ingredients, combining until you form a dough.
Transfer the dough onto a well-floured surface (use additional coconut flour) and roll it out gently to about 1/4-inch thickness. Use a pastry cutter or knife to cut out desired shapes, like circles or squares, and place them on the prepared baking sheet.
Lightly whisk the extra egg white and brush it over the tops of each pastry shape.
Sprinkle the roughly chopped pistachios on top, gently pressing them into the pastry to adhere.
Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown.
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy these delightful Paleo-friendly pastries as a snack or dessert!
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.4 g | 242% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1399 mg | 61% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 66.4 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 407 mg | 31% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1897 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
