Put the pistachios in a high speed mixer or food processor. Blend for about a minute to get raw pistachio flour. Set aside.
Make almond milk and set aside.* Melt the coconut oil over low heat.
In a large bowl, whisk together the coconut oil with almond milk, lime zest, lime juice and apple sauce. Gradually mix in sugar into wet ingredients.
In another bowl, mix both types of flour and all other remaining ingredients. Fold dry ingredients into wet ingredients and mix until you get an uniform dough.
Grease a 9 x 4 inches with a little coconut oil and fill with dough. Bake for 50-55 minutes or until you can stick a toothpick and it comes out clean. Let cool down 20 minutes, unmold and serve topped with our cashew-lime glaze *. Enjoy!
As a renowned chef and vegan expert, Stéphanie Audet is dedicated to sharing her passion about the beauty of natural foods through her creations. Inspired by the healing power of food, she uses her gastronomic creativity to present her delicious and inventive food to curious and conscious eaters.