• Preheat the oven to 350°F. Grease and line a 9 x 5 inch loaf pan with parchment paper.
• Add the shelled pistachios to a high-speed blender or food processor. Blend on high until the pistachios resemble a coarse meal. Do not overblend, as the pistachios will start to release their oils if blended for too long. Transfer the pistachio meal to a medium mixing bowl.
• To the pistachio bowl, sift in the brown rice flour, millet flour, baking powder, and fine sea salt. Whisk to combine.
• Measure the sugar into a large mixing bowl. Add in the lemon zest, then use your fingers to pinch the zest into the sugar. The zest should be well distributed and very fragrant. Add the eggs, olive oil, vanilla, and yogurt. Whisk well.
• Scrape the dry ingredients into the wet and fold in with a baking spatula until just combined. Do not overmix! Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick inserted in the top of the cake comes out clean.
• Allow the loaf to cool for 20 minutes in the pan before transferring it to a cooling rack to cool completely. The loaf must be completely cool before you glaze it; otherwise, the glaze will melt off.

Glaze the Lemon Pistachio Loaf

• Sift the powdered sugar into a medium mixing bowl. Add the lemon juice and whisk until fully combined.
• Spoon the glaze onto the cooled loaf and spread gently using the back of your spoon. Sprinkle over the chopped pistachios and some lemon zest to garnish.
• Enjoy immediately, or store, well wrapped, at room temperature for up to four days.