Ground pistachios, almond, honey, lime and rose water marry beautifully here to create a Middle Eastern spin on a French classic – friands. Rich in protein, this dessert will help to balance blood sugar levels, not spike them.
- MAKES 6
- 1⁄3 cup (80ml) mild-flavoured raw honey
- 2 tablespoons coconut oil, melted, plus extra for greasing
- 3 large eggs, separated
- finely grated zest of 2 unwaxed limes
- 1⁄2 cup (50g) almond meal
- 1⁄2 cup (70g) ground pistachios
- 1⁄2 teaspoon gluten-free baking powder
- 11⁄2 cups (375g) natural yoghurt
Roasted rosewater strawberries
- 6 medium-large strawberries, hulled and halved freshly squeezed juice of
- 1 lime
- 2 tablespoons raw honey
- 1 teaspoon rose water edible flowers to decorate (optional)
- Preheat the oven to 160°C. Lightly grease a 6-hole large muffin tin and line the bases with a piece of baking paper.
- Whisk the honey, coconut oil, egg yolks and lime zest together in a medium bowl.
- Add the almond meal, pistachios, and baking powder and stir to combine.
- In a separate medium bowl, whisk the egg whites, using an electric mixer, until stiff peaks form.
- Add a large spoonful of the whites to the pistachio mixture and stir to combine and loosen. Gently fold through the remaining whites. Spoon the mixture into the prepared muffin tin.
- Bake for 20-25 minutes, or until the cakes are golden brown and they spring back when lightly pressed on top. Leave in the tin for 10 minutes to cool slightly.
- While the cakes are cooking, prepare the roasted rosewater strawberries. Place the strawberries in a small ovenproof dish. Pour over the lime juice, honey and rosewater and toss to coat. Roast for 15 minutes, or until very soft. Set aside to cool.
- Turn the cakes out. Discard the baking paper. Place onto a rack and set aside to cool completely.
- To decorate, top the cakes with yoghurt, roasted rosewater strawberries, syrup, and flowers if desired. Serve immediately.
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