Step 1

Preheat the oven to 325 degrees.

Step 2

Pulse the pistachios and sugar in a food processor until it makes a fine powder.

Step 3

Add the butter; pulse until incorporated.

Step 4

Add the eggs, milk, and vanilla; pulse until incorporated.

Step 5

Add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch; pulse until incorporated.

Step 6

Transfer to a standard size loaf pan lined with parchment paper. Bake for about 1 hour, although sometimes it needs 1 hour and 10 minutes – you’ll know it’s done when the top / center no longer feels jiggly when you touch it.

Step 7

Remove from the oven, gently remove from the pan, and allow to cool. The loaf will rise but it will be flat on top, looking a lot like a big brick – that’s exactly how it should be. Eat it warm (so good) or, for clean slices, pop it in the fridge! (I usually store mine in the fridge for 3-4 days, if it lasts that long.)