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Hi! I'm Jessica

I'm a writer, podcaster and mentor empowering others to live and thrive with endometriosis.

One Part Plant Pistachio Coconut Squares

One Part Plant Pistachio Coconut Squares

one part plant pistachio coconut squares

I don't live at home, but when I did, as soon as Eater approached our cupboards would become full of hot-crossed buns, despite the fact that only my mum ate them. I was always a bit of a fussy eater and never grew to like hot-crossed buns, mainly because of the currents - we don't get on. Anyway, now I have endometriosis and am following the diet as best I can, that limits out even more of the Easter options on the supermarket shelves (by the way, if you're looking for an egg recipe this is the one and you can get some raw or dark chocolate goodies from Planet Organic online, I also love As Nature Intended and Wholefoods for Easter and Christmas treats). So come Easter morning I'm sure I won't be the only one skipping on the hot cross buns, and instead of my usual granola or smoothie, I thought I'd treat myself to something that felt 'spring' like (if you can call food spring like?) and indulgent, yet endometriosis diet friendly. I've been meaning to give these One Part Plant Pistachio Coconut Squares a try, so I can't think of a better reason!

These babies are from Jessica Murnane's debut cookbook, One Part Plant - if you haven't heard of this awesome endosister, you can read my interview with her here.

One Part Plant Pistachio Coconut Squares

Makes 12 Squares

  • 1 cup raw shelled pistachios
  • 1 cup rolled oats
  • a teaspoon sea salt
  • d cup real maple syrup
  • 2 tablespoons olive oil
  • b cup unsweetened coconut flakes
  • Raw honey (optional)


Preheat the oven to 350 degrees and line a 9-inch square pan with parchment paper.
In a food processor with the S blade attached, process the pistachios, oats, and salt for about 30 seconds, until a meal starts to form. Drizzle in the maple syrup and olive oil while the motor is still running until the meal begins to come together into a crumbly, almost-wet dough.
Press the dough evenly into the pan and cover it with coconut flakes. Bake for 10 to 12 minutes, until the coconut is nice and golden brown and the dough is cooked through. You want the squares to still be a little soft—don’t overbake these.
Carefully lift the cooled dough out of the pan by holding two sides of the parchment paper. Cut it into squares. Drizzle a little honey over the top for extra sweetness, if you like. Store the squares in a sealed container for up to a week.
Kitchen Notes: You can rough-chop a handful of pistachios and mix them in with the coconut topping for extra crunch and color.

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