Serve raw vegetables or fruits--carrots, cucumber, broccoli, cauliflower, apple--or bread with this quick, healthy pistachio dip; the possibilities are endless!
8 ounces raw pistachios; shelled
4 heaping tablespoons coconut cream
1/4 teaspoon ground cardamom
2 tablespoons maple syrup
5 thick slices sour batard; halved
Place pistachios in a food processor and blend until a paste forms. You may need to stop the machine occasionally and scrape down the sides; season with ground cardamom and salt, to taste. Add coconut cream one tablespoon at a time to make the paste more of a liquid consistency; continue until you reached the desired consistency. Remove from food processor, mix with maple syrup to taste, and set aside.
Season batard slices with olive oil and ground pepper. Place in a non-stick pan over medium heat and toast until both sides are golden brown, about 4 minutes the first side, and 2 minutes the second.