In high-speed blender, add pistachios, sugar and coconut cream. Blend until smooth and set aside.

In medium bowl, sift dry ingredients and set aside.

In large bowl, prepare egg-replacer according to package directions. Add wet ingredients and mix until well combined.

Into same bowl, add pistachio cream mixture.

Add dry ingredients to wet ingredients and mix until well combined.

Preheat oven to 350 degrees F.

Divide batter into two loaf pans. Bake 35-40 minutes or until toothpick comes out clean.

Prepare simple glaze by adding all ingredients to medium bowl and stirring until well combined.

Remove loaves from oven and allow them to cool before glazing.

Serve with coffee or tea.