Aquafaba Zucchini Lime and Pistachio Cupcakes

These Aquafaba Zucchini Lime and Pistachio Cupcakes are a spinoff of the Loaf cake I made recently. You can make 24 small or 12 large cupcakes from my original recipe. They bake so much quicker (15-20 min) and are easier to serve. Look up the Zucchini Lime and Pistachio Loaf on this blog and follow the same directions and tips. I skipped the honey this time and the flavor was perfect…..not too sweet. Continue reading

Zucchini Lime Pistachio Loaf

This Zucchini Lime Pistachio Loaf can be easily turned into an egg-free version by using aquafaba. Naturally sweet zucchini makes this cake extra moist and full of healthy fiber while reducing a lot of the sugar used in most recipes. Pistachios and limes pair well in this loaf by adding extra crunch and tanginess. Healthy enough for an energising special breakfast. Continue reading

Pistachio Vegan Cupcakes

I made these wonderful little pistachio vegan cupcakes thanks to a vegan pastry course I took at the “Kilometro Bio” vegan restaurant in Monza. Here we learned all sorts of tips on how to substitute egg whites with aquafaba, how to make vegan butter for pastry crusts (crostata) and a wealth of other information on vegan baking. These cupcakes with their rich pistachio flavor also have an interesting souffle like texture which really makes them melt in your mouth. Using these white silicone teacups also made it much easier to bake and serve them. Continue reading

Pistachio Bread

Tired of the usual banana bread? Then try this refreshing change – pistachio bread! I used the famous Bronte pistachios of Sicily which are plump and flavorful. This protein rich loaf is great for breakfast or as a energy boosting snack. If you leave out the pistachios (or don’t have them on hand) you can substitute them with 1/2 cup cornmeal flour. In this way you’ll have the famous Italian cake “amor di polenta” (polenta love cake)! Continue reading