Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup ground pistachio kernels
½ cup butter
⅔ cup sugar
2 large eggs
½ teaspoon vanilla extract
½ teaspoon salt
1 tablespoon baking powder
1¾ cups all purpose flour
Preheat oven to 350°F.
Grind pistachios in a blender or food processor. (I like mine a little chunky still!)
Cream together butter, sugar, and pistachios in a stand mixer for 2–3 minutes. Add in eggs and vanilla and mix on low until incorporated.
Measure out and mix up your dry ingredients in a bowl. Turn mixer on low and pour in dry ingredients a little bit at a time. Mix on high for about 30 seconds.
Butter a large loaf pan. Pour batter into pan and bake for 40–50 minutes until golden and baked through.