Pistachio Bread

_20160501_1655281 cup (100 gr.) all purpose flour
1 cup (100 gr.) fioretto (finely ground cornmeal – almost powdered)
1/2 cup light brown sugar + 2 tbsp honey
1/2 cup soft butter (100 gr.) + 2 tbsp coconut oil
1/2 tsp salt
1 tsp baking powder + 1/2 tsp baking soda
1/2 cup finely ground pistachios (about 70 gr.)
2 large eggs
1 tsp vanilla extract
1/2 cup plain yogurt

1. Beat together the fats and sugars until fluffy. Beat in the eggs. Add vanilla.
2. Combine the dry ingredients and mix them into the above mixture alternating with the yogurt.
3. Fold in the pistachios if you haven’t added them with the dry ingredients.
4. Pour into a wax paper lined (and greased) loaf pan.
5. Bake in a moderate oven (350 F) 170 C, for about 45 minutes, or until the top is firm and a toothpick inserted comes out dry.

Tip: to enrich this loaf you can add 2 heaping tbsp of ground flaxseeds or protein powder.