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Pistachio Bostock: Toast With Pistachio Cream and Streusel
[Vegan]

LJ By: Lilia Jankowska

Author Bio

Hi, I am Lilia, living in the North of Poland. I am the cook and... Read More

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Toasts With Pistachio Cream and Streusel

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Pistachio

Pistachio Bostock: Toast With Pistachio Cream and Streusel [Vegan]

4-8

Dairy Free

A bostock is a French delicacy that consists of almond frangipane served on top of days-old bread. This pistachio bostock puts a spin on the traditional recipe by replacing the almond frangipane with pistachio cream to make a decadent breakfast or dessert. Crunchy on the outside, but soft and fluffy... Read More

Ingredients You Need for Pistachio Bostock: Toast With Pistachio Cream and Streusel [Vegan]

For the Pistachio Cream:

1 cup pistachios
Agave nectar, to taste
Pistachio oil or grapeseed oil
A pinch of salt
Juice of 1/2 lemon

For the Streusel:

3 1/2 tablespoons vegan butter at room temperature
6 tablespoons flour
6 tablespoons oatmeal
2 tablespoons of oat bran
A big pinch of salt
1/4 cup brown sugar
A handful of pistachios

For Serving:

8 thick slices vegan challah
Strawberry coulis or jam

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How to Prepare Pistachio Bostock: Toast With Pistachio Cream and Streusel [Vegan]

Put the ingredients for the cream in a blender: pistachios, agave syrup, oil, salt, and lemon juice. Blend all the ingredients until well chopped and the cream becomes smooth.
In the bowl of a stand mixer, beat the butter with a spatula, then add all the ingredients in the order as above, beating well before you add the next ingredient. At the end, blend in the pistachios.
On a baking tray, arrange the slices of bread and smear each slice with 1 tablespoon of pistachio cream. Top with the streusel and bake the for about 20 minutes at the temperature of 375 degrees Fahrenheit, or until the top becomes golden brown
Serve with strawberry coulis or jam.

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