Honey Almond Layered Pastry with Pistachios

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey Almond Layered Pastry with Pistachios

YOUR SOLIN GENERATED RECIPE

Honey Almond Layered Pastry with Pistachios

Experience the exquisite crunch and delicate layers of this Honey Almond Layered Pastry with Pistachios. The aroma of honey and almond flour melds effortlessly with the nutty crunch of pistachios, while whey protein enriches its nutritional balance. This dish is ideal for a satiating breakfast, a vibrant lunch, or a comforting dinner that satisfies both your palate and your macro goals.

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NUTRITION

575kcal
Protein
45.9g
Fat
31.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

2 Whole Eggs (100g)

1 scoop Whey Protein Isolate (30g)

1 tablespoon Honey (21g)

2 tablespoons Unsweetened Almond Milk (30g)

1/2 ounce Shelled Pistachios (14g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small baking tray by lightly greasing it or lining it with parchment paper.

  • 2

    In a medium bowl, whisk together almond flour, whey protein isolate, and the unsweetened almond milk until a smooth, slightly thick batter forms.

  • 3

    Add in the whole eggs and honey. Mix thoroughly until all ingredients are evenly combined into a cohesive batter.

  • 4

    Pour the batter onto the prepared baking tray, spreading it thinly and evenly to form a single layer. For enhanced layering texture, you can slightly brush the surface with extra almond milk if needed.

  • 5

    Bake for 10-12 minutes or until the edges turn golden and the pastry is set. Remove from the oven and let cool slightly.

  • 6

    Once the baked layer has cooled, sprinkle the shelled pistachios evenly over the top. Gently press the pistachios into the pastry to help them adhere.

  • 7

    For an extra touch, you may consider folding or layering another thin pastry sheet with a light drizzle of honey between layers before topping with pistachios. Serve warm or at room temperature.

Honey Almond Layered Pastry with Pistachios

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey Almond Layered Pastry with Pistachios

YOUR SOLIN GENERATED RECIPE

Honey Almond Layered Pastry with Pistachios

Experience the exquisite crunch and delicate layers of this Honey Almond Layered Pastry with Pistachios. The aroma of honey and almond flour melds effortlessly with the nutty crunch of pistachios, while whey protein enriches its nutritional balance. This dish is ideal for a satiating breakfast, a vibrant lunch, or a comforting dinner that satisfies both your palate and your macro goals.

NUTRITION

575kcal
Protein
45.9g
Fat
31.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

2 Whole Eggs (100g)

1 scoop Whey Protein Isolate (30g)

1 tablespoon Honey (21g)

2 tablespoons Unsweetened Almond Milk (30g)

1/2 ounce Shelled Pistachios (14g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small baking tray by lightly greasing it or lining it with parchment paper.

  • 2

    In a medium bowl, whisk together almond flour, whey protein isolate, and the unsweetened almond milk until a smooth, slightly thick batter forms.

  • 3

    Add in the whole eggs and honey. Mix thoroughly until all ingredients are evenly combined into a cohesive batter.

  • 4

    Pour the batter onto the prepared baking tray, spreading it thinly and evenly to form a single layer. For enhanced layering texture, you can slightly brush the surface with extra almond milk if needed.

  • 5

    Bake for 10-12 minutes or until the edges turn golden and the pastry is set. Remove from the oven and let cool slightly.

  • 6

    Once the baked layer has cooled, sprinkle the shelled pistachios evenly over the top. Gently press the pistachios into the pastry to help them adhere.

  • 7

    For an extra touch, you may consider folding or layering another thin pastry sheet with a light drizzle of honey between layers before topping with pistachios. Serve warm or at room temperature.