Joy to the Food

0 Preheat the oven to 350 degrees and grease a bread pan with butter. You can also dust it with flour to ensure the bread doesn't stick. Grind the pistachios until they’re close to ground coffee consistency. I like to use a coffee grinder to do this.
1 In a large bowl, whisk together the [wprm-ingredient text="1/2 cup pistachios" uid="0"](ground), [wprm-ingredient text="1.25 cups all-purpose flour" uid="1"], [wprm-ingredient text="1/2 cup hemp hearts" uid="2"], [wprm-ingredient text="1.25 tsp baking powder" uid="3"], [wprm-ingredient text="1/2 tsp baking soda" uid="4"], and [wprm-ingredient text="1/4 tsp salt" uid="5"].
2 To the same bowl, add the [wprm-ingredient text="1/2 cup honey" uid="6"], [wprm-ingredient text="3/4 cup Greek yogurt" uid="7"], [wprm-ingredient text="2 eggs" uid="8"], [wprm-ingredient text="1/2 cup olive oil" uid="9"],  and [wprm-ingredient text="1 tsp vanilla extract" uid="10"]. Stir until just combined - don’t overmix! I like to gently fold it all together.
3 Bake for 40-50 minutes or until a toothpick inserted comes out clean. Let cool for 15 minutes before slicing (otherwise, it may fall apart), then serve with extra Greek yogurt, a drizzle of honey, and more pistachios. Optional to garnish with a bit of lemon zest.You can also tap on the bread; it should sound hollow, meaning it's baked through.