Glutenfree/ Raw


1/2 cup pistachio (powdered) 
1/4 cup desiccated coconut powder 
1/4 cup dried dates powder 
12 -15 saffron strands 
1.5 tbsp cashew cream 
1 pinch salt 

Add extra broken pistachios and saffron strands for garnish 


Add 1 tbsp hot water to the cashew cream, mix well and soak the saffron in it. 

Mix all the other ingredients thoroughly. 
Once the saffron is infused in the cream, add this to the powder mixture and mix well to make a soft (but not sticky) dough. Add more water if needed. 

Roll this dough out to half inch thickness. Sprinkle the broken pistachio and saffron strands on top and press down such that they are flattened on the surface. 

Cut into squares or diamonds. 


Storage – Refrigerate after a day. Stays fresh up to a week. Give this recipe a try and let me know if you enjoyed it!

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