Paleo Pistachio Coffee Cake

I received free samples of Wonderful Pistachios mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Wonderful Pistachios and am eligible to win prizes associated with the contest. I was not compensated for my time.

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You wanna know the best part about this recipe?! It isn't Whole 30.

I do have a confession about this recipe though. I'm not entirely sure I had ever eaten pistachios before this recipe. What have I been doing that I hadn't enjoyed pistachios before now? Apparently living a mediocre life.

 
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Now, I'm a huge believer in pistachios. Besides being delicious and tasty, they're loaded with a ton of vitamins and minerals and are good for the heart. I've been keeping a bag of them in my desk at work and they've become my new go-to afternoon snack.

 
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But on to the real reason you're here: this tasty pistachio coffee cake. If Whole 30 taught me anything, it's that I enjoy a sweet breakfast treat more than I realized. With being paleo, this recipe is loaded with delicious flavors and pistachios without being overly sweet or throwing off your entire healthy day.

 
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This recipe is also incredibly easy to make. Any recipe that allows me to add most ingredients to one bowl to mix is a winner. Your friends and family will thank you the next time you bring this to brunch.

 
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Paleo Pistachio Crumb Cake

Crumb Topping

  • 1/2 c. almond flour
  • 1/4 c. coconut flour
  • 2 Tbs. coconut sugar
  • 2 Tbs. honey
  • 2 Tbs. coconut oil
  • 1 tsp. cinnamon
  • 1/2 c. Wonderful Pistachios, roughly chopped

Coffee Cake

  • 1 c. almond flour
  • 1/4 c. coconut flour
  • 2 ripe bananas mashed (about 1 c.)
  • 1/4 c. coconut oil, melted
  • 1/4 c. maple syrup
  • 1/4 c. coconut sugar
  • 4 eggs
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1/2 tsp baking soda
  • 3/4 c. Wonderful Pistachios, roughly chopped
  1. Preheat your oven to 325 degrees and grease a 9x9 pan.
  2. In a medium sized bowl, combine the crumble ingredients, using your hands to combine the mixture evenly. Set aside.
  3. In a separate large bowl, combine the bananas, coconut oil, maple syrup, coconut sugar, eggs, and vanilla. 
  4. Add in the almond flour, coconut flour, baking soda, cinnamon and salt. 
  5. Fold in the chopped pistachios. 
  6. Pour the batter into your greased dish. Evenly coat with the crumble.
  7. Bake for 45 minutes or until golden brown.
 
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