Pistachio Raspberry Teacakes, Gluten-Free & Dairy-Free
June 18th, 2019 
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When I say I tested this recipe a million times over, trust me I did, or at least it felt like it! I tried using only pistachio, no flour; as well as a variety of different fats/oils. I wanted to create a pistachio treat without using pistachio paste, pudding mix and/or green food coloring. Many pistachio recipes you find online use one or a combination of these ingredients. Don’t get me wrong, I love pistachio paste but it can be hard to find and more often than not, it’s loaded with sugar and the flavor is mediocre at best. I find real quality pistachio paste is super expensive and found through special purveyors who service high-end restaurants and bakeries. Therefore, I found the best way to get more pistachio flavor was by adding pistachio oil to the ground pistachios.
I also wanted to use a technique I learned in pastry school when we used to make certain entremet cakes. By taking frozen raspberries and crushing them between your fingertips they break apart into bead-like pieces. This makes for perfect small burst of raspberry flavor without releasing too liquid into a batter. You can use fresh berries, but because they are bite-size cakes if the berries are not broken into small enough pieces, it can leave the baked cakes a little soggy.
This recipe is quick to make, gluten-free and dairy-free. So heat up that nice pot of tea and get ready to enjoy.
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Pistachio Raspberry Teacakes, Gluten-Free & Dairy-Free
- non stick cooking spray, coconut, sunflower, or other neutral oil
- ¾ cup shelled pistachios, unsalted
- ½ cup granulated sugar
- ¾ cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup + 2 tablespoons pistachio oil
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ cup frozen raspberries, crumbled into small pieces* (see DK notes)
- Preheat oven to 350°. Spray mini muffin pan (24 count) with non-stick cooking spray and set aside. In a food processor add shelled pistachios and sugar. Pulse a few times to break up the pistachios and then leave on for about 30 seconds or until the mixture resembles sand. Add the pistachio mixture to a large bowl with the gluten free flour, baking powder, and salt.
- In a small bowl mix together the pistachio oil, almond milk, and vanilla. Stir the wet ingredients into the dry ingredient with a whisk. Stir in the egg whites. Using a rubber spatula, gently fold in the crumbled frozen raspberry pieces. Evenly diving the batter amongst the 24 mini muffin tins. Bake for 10-12 minutes until a toothpick inserted in the middle of a teacake comes out clean.
- Frozen raspberries crumble into little pieces easily; making them perfect for these mini bite-size treats. You can always use fresh raspberries, but be careful not to crush them, releasing too much juice, thus causing the batter to be soggy.
- Instead of raspberries try using mini chocolate chips.
- Can’t find pistachio oil, you can always use melted butter or vegetable oil, it just will not have that bold pistachio flavor.
- Not looking for gluten-free? Use regular all-purpose flour instead of gluten-free flour.
