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Vegan Pistachio Financier

If you are a vegan and gluten-free dessert enthusiast, you can’t miss this delicious recipe for “Pistachio Financier”. This French sponge cake is characterized by its soft and moist texture, and its pistachio flavor makes it irresistible.

For this vegan version, we used fiber to provide structure and substituted ingredients that allow the recipe to be gluten-free. But don’t worry, the flavor and texture are still just as delicious.

This recipe is part of a more complex elaboration: “Pistachio, coconut and black currant singles”; designed by Jordi Bordas and that you will be able to get in the Fibras User’s Manual.

To learn more about the use of Fibers in Pastry, you can download the first Fiber Use Manual at:

I want the Manual!

Vegan Pistachio Financier

In this vegan and gluten-free dough, the use of Flaxfiber helps us to create the structure of financier and a perfect result that does not break after baking.

Ingredients

- 189g - Water
- 63g - Pistachio paste
- 35g - Sunflower oil
- 84g - Sugar
- 3,5g - Salt
- 3g - Flaxfiber
- 140g - Brown rice flour
- 161g - Pistachio flour
- 14g - Water-soluble natural mint green powder colorant
- 7,5g - Yeast powder

Prepared by

1. Mix the water, pistachio paste, sunflower oil, sugar, salt and Flaxfiber and emulsify intensely with the blender for 1 minute.
2. Mix the rice flour, pistachio flour, food coloring and baking powder and add to the previous preparation, working with a whisk.
3. Stretch between 2 strips 60 cm long and 8 mm high, placed 30 cm apart on a tray with a silicone mat.
4. Remove the slats and bake at 120 °C for 27 minutes in a ventilated oven with the flue closed.
5. Cool, peel off the silicone mat and cut 12 discs with a 7 cm diameter die.
6. Reserve at room temperature (20 °C)

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