Chewy and gooey pistachio butter bars made with oatmeal base, that are very delicious and fulfilling. They are packed with nutrients refined sugar free, vegan friendly, and gluten free too!
These pistachio butter bars are inspired by the ( Ma’moul fost’a, pistachio special cookies ) which is one of the traditional sweets that people offer to their guests on Eid Al-adha . Tomorrow, is the first day, which is about the pilgrimage around Kaaba. My mom used to make mamoul fost2, but she doesn’t lately. Me, I don’t follow the traditions of making sweets, even i used to love them so much, but now I can hardly eat them, they are heavy and loaded with butter and ghee.
Surprisingly, I didn’t love the pistachio ones, because they are covered with a heavy layer of semolina dough. For today’s bars, they are with pistachio butter, not a crushed pistachio, which gives us smoothness for the bars, and with less orange blossom water, that sometimes overpower the flavor of pistachio in traditional sweets. And the last important thing that they are made with rolled oats and oat flour, so little chewiness , and puffiness too.
Why these pistachio butter bars:
Pistachio butter is very healthy for you because
- Has monounsaturated fatty acids that are good for your heart.
- Has good amounts of protein, fiber, vitamin E. and B6. Also, healthy fats that are of unsaturated type.
- The different colors of green and purple in pistachio are due to antioxidants content like polyphenols.
- They may make you live longer. and improve the lipid profile
- It has oatmeal that is naturally gluten free whole grain, and it can reduce cholesterol, blood pressure.
- Coconut oil has saturated fatty acids like lauric acid, and there are many health benefits that are not proven yet. This is a study for virgin coconut oil can lower cholesterol in rats. We need more studies for it, on the human.
I made a dark chocolate oatmeal with pistachio butter before, and more recipes with pistachio , too, these cookies, that were inspired by Mamoul too. And I love to add it as topping for recipes like this polenta or this coconut oatmeal.
- 2 Tb honey
- 2 Tb maple syruup
- 2½ Tb pistachio butter
- 150g oatmeal
- 5 Tb oatmeal flour
- 1½ tsp orange blossom water
- 3 Tb coconut oil
- 30 g dried cranberry
- 30 g sliced almonds
- ⅛ tsp sea salt
- If you don't have pistachio butter, put pistachio in a food processor, until it becomes a smooth butter.
- Preheat the oven to 375f /180C.
- In a big bowl, add all ingredients together, and mix gently.
- Put in the oven for 10 minutes maximum, or until its golden brown and still soft from the center, it will harden after you get it of the oven.
- Get it out of the oven and wait until it's cold, then cut into bars.
- Keep them in air tight container.
- If it's very hot where you live, you may want to keep them in the refrigerator.