We just couldn’t resist sharing this recipe for Pretty Pistachio Brownies with you; it perfect for a outdoor family celebration.  We found it while trawling thought Wida Foster’s Instagram feed and website; a treat in itself!



  • 3/4 cup gluten free flour with xanthan gum
  • 3/4 cup powdered sugar
  • 1/3 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup coconut oil
  • 1 tbsp. vanilla extract
  • 1/2 cup hot water
  • 2 tsp. apple cider vinegar
  • 1/4 cup roughly chopped raw pistachios


  • Preheat oven to 160 degrees celsius
  • Grease a square cake pan {20cm-22cm}
  • Sift flour, sugar, cocoa, salt and baking powder together in a medium bowl
  • Add coconut oil and vanilla extract to dry ingredients
  • Add apple cider vinegar to hot water and add to batter
  • Stir with a metal spoon until completely combined
  • Stir in half of the pistachios
  • Spoon batter into greased pan
  • Sprinkle remaining half of pistachios on top of batter
  • Bake for 20 minutes
  • Best served slightly warm, but will last in an airtight container for three days

The shelling of pistachios is possibly one of the nicest things someone can do for me.



Replace pistachios with other nuts such as pecans or hazelnuts.


Wide has invited you to bake with her at home on Saturday mornings. You can keep an eye on her website here to find out more or email her info@cupcakerichard.com to find out when and what you’ll be baking next!

Images and Styling by Wida Foster
Originally Published: cupcakerichard.com

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The Summer Issue is all about new beginnings, rejuvenation and adventure. Consider it a celebration of both indulging in wanderlust and the sweetness of coming home. We discover the most spectacular design hotels around the world, show you a beautiful collection of outdoor furniture and décor, and tempt your tastebuds with a new indian tapas restaurant. Pick up your copy today and tell us what you think on Twitter @Elle_Deco using #SummerIssue.