How to Cook Perfect VEGAN Lemon and Pistachio Loaf

VEGAN Lemon and Pistachio Loaf. In a bowl, combine all the dry ingredients- lemon zest, flour, granulated sugar, baking powder, salt and chopped pistachios. Whisk lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios in a large bowl. In a mixing bowl, whisk or stir together lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios.

Moist lemon loaf with subtle pistachio flavor. Topped with lemon glaze and lightly salted pistachios *Pictured loaf is smaller than actual loaf. Actual loaf is a full loaf, standard size Allergens: Gluten, Nuts All profits this month donated to The League of Conservation Voters. You can have VEGAN Lemon and Pistachio Loaf using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of VEGAN Lemon and Pistachio Loaf

1. You need 1/3 cup of vegetable oil.
2. It's 3/4 cup of or 100g raw pistachios.
3. You need of Zest of 2 lemons.
4. It's 1 3/4 cup of or 220g all purpose flour.
5. It's 3/4 cup of white granulated sugae.
6. It's 2 tsp of baking powder.
7. You need 1/2 tsp of salt.
8. You need 5 tbsp of olive oil.
9. Prepare 1/2 cup of water.
10. You need of For Icing:.
11. It's 7 tbsp of lemon juice (2 for the loaf, 5 for icing).
12. It's 2 cups of icing sugar.

This Lemon Pistachio Loaf is a simple one bowl affair, it's *eek* moist but crumbly and completely by accident, vegan. So it ticks a lot of boxes all round, regardless of the fact it's completely tasty too. It's an oil based affair, speckled with crushed pistachios and lemon zest and shrouded in a layer of lemon icing. Spray a bundt pan with baking spray with flour, or grease and flour the pan.

VEGAN Lemon and Pistachio Loaf instructions

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! :).

In a small bowl, mix up the ground flaxseed and water and set aside to thicken. In a large bowl, zest the two lemons. Add in the flour, sugar, baking powder, baking soda, salt, and vegan butter. Meyer Lemon Loaf Cake with Toasted Pistachios and a Lemony Glaze, a happy cheerful little lemon cake to help brighten the weekend -the perfect balance of sweet and tart. For a vegan version try this Vegan Meyer Lemon Bundt Cake Meyer Lemons are everywhere right now and we've been using them in everything while we still can.