Ingredients:

1/2 cup gluten free all-purpose flour

1/2 cup almond flour

1/2 cup ground pistachios

1/2 cup crushed pistachios

1 tsp. ground cardamom

1/4 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

1/2 cup almond milk + 1 tbsp. lemon juice or apple cider vinegar

1 tbsp. vanilla extract

1/2 cup coconut oil, room temperature

1 cup coconut sugar

1/2 cup applesauce

1/2 cup pistachios

1/2 cup coconut sugar

1/3 cup gluten free all-purpose flour

1/4 cup coconut oil or vegan butter, cold and cut into small cubes

2 tsp. ground cardamom

Directions:

1. Preheat oven to 350°F. Lightly grease a tube pan or a loaf pan. Set aside.

2. In a large bowl, beat the coconut oil and coconut sugar together until light and fluffy. Add in the applesauce and vanilla extract and beat until combined.

3. In a separate bowl, combine the first 8 ingredients together. Mix to combine.

4. Add the dry ingredients to the wet ingredients.

5. To make the streusel, place the pistachios, cardamom, flour, and sugar in a food processor and pulse until the pistachios look well chopped. Pulse in the coconut oil or vegan butter until just combined.

6. Pour the batter into the tube or loaf pan, then top with the pistachio streusel. You'll want to squeeze the streusel into your hands, making it dense like wet sand, then sprinkle it over the batter.

7. Bake for 50 minutes, then allow to cool slightly before removing from pan.

8. Enjoy! Store leftovers covered at room temperature for 5-7 days.

Bon Appetit!