Vegan & Gluten-Free Pistachio Cardamom Rose Loaf

1 cup (125g) ground pistachios (use unsalted raw pistachios, finely ground in a food processor)

⅔ cup (70g) oat flour (you can make this by grinding plain rolled oats into a fine flour in a food processor; opt for gluten-free oats if necessary)

¼ cup (40g) gluten-free plain flour

1 teaspoon baking powder

¼ teaspoon salt

½ teaspoon cardamom

½ cup (120ml) coconut yogurt

⅓ cup (80ml) maple syrup

subheading: For the Frosting:

subheading: Ingredients:

1 cup (150g) cashews, soaked in water for a few hours then drained

¼ cup (60ml) milk of choice (add more if needed to achieve desired consistency)

3 to 4 tablespoons maple syrup (adjust based on your sweetness preference)

2 teaspoons beetroot powder for natural coloring (or a few drops of pink food coloring if preferred)

½ teaspoon vanilla extract

¼ to ½ teaspoon rose water (adjust to taste)

subheading: To Decorate:

Chopped pistachios

Pomegranate seeds

Directions at foodyhealthylife.com

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