Pistachio Pomegranate Loaf

Makes 10 servings

An unlikely combination of pistachios and pomegranate magically combine to form this vegan, gluten-free treasure. Loaded with vitamins and anti- inflammatory properties, you’ll also be surprised to know it’s as healthy as it is tasty! The appetizingly bright colors of the pomegranates and pistachios will make you fall in love before you even take your first bite.



1 cup unsalted, shelled pistachios, ground
⅔ cup brown rice flour
3 tablespoons millet flour
1 tablespoon tapioca starch
1 teaspoon baking powder
¼ teaspoon sea salt
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup pomegranate yogurt
⅓ cup maple syrup
¼ cup pomegranate seeds
2 tablespoons powdered sugar



1. Preheat oven to 350°F and coat a 9-×-5-inch loaf pan with non-stick cooking spray.
2. Whisk together the ground pistachios, brown rice flour, millet flour, tapioca starch, baking powder, salt, cinnamon, and ginger in a large bowl.
3. Whisk together the pomegranate yogurt and maple syrup in a separate small bowl and add to the flour mixture, stirring until just combined.
4. Fold in the pomegranate seeds and pour batter into the prepared loaf pan.
5. Bake for 35–40 minutes, until a skewer comes out clean.
6. Cool loaf in pan for 5 minutes, and transfer to a wire rack to cool completely.
7. Dust cooled loaf with powdered sugar and serve immediately. Refrigerate leftovers in an airtight container for up to 3 days.



Calories 171 (8%)
Total Fat 6.02 g (12%)
Saturated Fat 0.766 g
Polyunsaturated Fat 1.827 g
Monounsaturated Fat 3.054 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 105 mg (7%)
Total Carbohydrate: 26.62 g (11%)
Dietary Fiber: 2.1 g (8%)
Total Sugars: 12.26 g
Protein: 4.25 g (8%)
Vitamin A 34 mcg (1%)
Vitamin C 1.2 mcg (2%)
Vitamin D 0 mcg
Potassium 223 mg (5%)
Calcium 79 mg (8%)
Iron 0.91 mg (5%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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