Pistachio and Cardamom Cookies

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December 2, 2016

Recipe by The Little Plantation

  • Cook: 15 mins


2 cups/200g millet flakes

1 cup/110g (organic) buckwheat flour

1 cup/80g (organic) almond meal

1/2tsp baking powder

1tsp ground cardamom

1/2 cup/75g melted (organic) extra virgin coconut oil

1/4 cup/60ml extra virgin olive oil

3/4 cup/180ml maple syrup

1tbs vanilla extract

1/2 tsp salt (I used this one)

zest of 1 (organic, unwaxed) orange

1/2 cup/60g of raisins

1/4 cup/60ml + 1/4 cup/60ml boiling water

a handful of crushed (organic) pistachio nuts to garnish


1Place all your ingredients on the kitchen counter.

2Pre-heat the oven to 350F/180C.

3With a wooden spoon, mix all the dry ingredients in a bowl (millet, buckwheat flour, almond meal, baking powder, cardamom, salt).

4Melt the coconut oil.

5In a separate bowl, mix together the wet ingredients (melted coconut oil, olive oil, maple syrup and vanilla extract). Add the grated orange.

6Boil some water and pour 1/4 of a cup of water over the raisins. Let the raisins soak for about 5-10 minutes. Then drain the water away.

7In the interim, mix the dry and wet ingredients together, add the other 1/4 boiling water and let the mixture stand and firm up for 10 minutes.

8In the mean time, prepare 1-2 baking trays with parchment paper.

9Add the raisins to the cookie dough mixture. Combine and, using an ice-cream scoop (I used this one), scoop the cookie dough onto the prepared baking sheet. Flatten slightly with a fork and sprinkle the crushed the pistachio nuts on top.

10Bake for 15 minutes or until golden brown around the edges.

11That's all folks!


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