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
- Preheat oven to 175C and grease 11 muffin cups
- In a large bowl, combine the flour, ground pistachios, flour, cardamom, baking powder and salt. Set aside.
- In another bowl, mix all the other ingredients well until smooth
- 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
- Pour into the muffin cups and bake in the oven for 20-25 minutes or until puffy and golden. Let cool slightly and unmold.
