These gluten free bundles of goodness are moist and ooze of Persian flavors: pistachio, almonds, cardamom, honey, orange….you get the drift. I discovered them the other week when perusing through a wonderful cookbook gifted to me by a beautiful Persian friend of mine. The original recipe is absolutely delish but a little heavy for my liking so I “wellmammazized” them. The taste and texture are spot on, and though I’m more of a coffee drinker, I suspect they would go down particularly well with a nice hot cup of tea.

Ingredients

• 3/4 cup almond flour
• 1/4 cup ground pistachios
• 1 1/4 cup gluten free flour (i use Bob’s Redmill GF 1:1 flour but you can also use white spelt and the original recipe call for rice flour)
• 1 1/2 tsp cardamom powder
• 1 tbsp baking powder
• Pinch of salt
• 1/2 cup honey
• 1/2 cup olive oil
• 2 eggs
• 1/2 cup orange juice
• 1 tbsp orange blossom water
• Zest of one organic orange
• Ghee, odorless coconut oil or other oil of your choice to grease the muffin tins

Instructions

1. Preheat oven to 175C and grease 11 muffin cups
2. In a large bowl, combine the flour, ground pistachios, flour, cardamom, baking powder and salt. Set aside.
3. In another bowl, mix all the other ingredients well until smooth
4. Pour the liquid ingredients into the dry ones and mix gently just enough to combine – but not too much otherwise they will won’t be as moist
5. Pour into the muffin cups and bake in the oven for 20-25 minutes or until puffy and golden. Let cool slightly and unmold.