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Pistachio Financiers

A small cake, light and moist, and contains lots of almond flour, crushed or ground nuts, and almond flavouring.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 14 petites financiers


  • 25 g Coconut Oil
  • 25 g Maple syrup
  • 30 g Coconut flower syrup
  • 30 g Crushed almond powder or flour
  • 30 g Whole oat flour
  • 12 g Egg substitute (you can premake this using 200g tapioca starch, 25g baking powder, 25g guar gum and keep it in an airtight container for future use)
  • 2 g Baking powder
  • 1 g Edible bitter almond oil/essence (or less)
  • 1 Pinch Salt
  • 1 Handful Crushed pistachios
  • 1 Handful Coconut flower sugar


  • Make sure the coconut oil is room temperature so that it is slightly soft, but not a liquid.
  • Add the coconut fat, maple syrup, coconut flower syrup and mix well with a whisk until creamy.
  • Add in the dry ingredients slowly and fold in.
  • Add the water bit by bit and mix into a creamy batter.
  • If you have moulds for small financiers, add the batter into the mould. Otherwise you can use small muffin baking cups.
  • Sprinkle a generous amound of crushed pistachios and coconut flower sugar on top of each financier.
  • Bake at 175 degrees C for 15 minutes.


Lasts 2-3 days in an airtight container
Tip: remember not to mix the batter too much, otherwise the financiers won’t rise to be as fluffy and light as they can be.