Ingredients
- 3 tablespoons coconut flour
- 1 cup cashew butter
- ¼ cup golden flaxseed meal
- ¼ cup almond flour
- ¼ cup coconut sugar
- 2 tablespoons Brewers yeast
- ½ cup melted ghee or coconut oil
- ½ teaspoon cardamom
- ¼ teaspoon turmeric
- ¼ teaspoon ginger powder
- ¼ teaspoon fennel powder
- Pinch of black pepper
- Crushed pistachios optional for garnish
Instructions
- Lightly toast the coconut flour in a saucepan over medium heat for 1-2 minutes.
- Add the remaining ingredients to the saucepan. Reduce the heat to low and mix until well combined.
- Pour the batter into a parchment-lined pan (I used a glass tupperware container but a loaf pan will also work).
- Put in the fridge until the mithai solidifies.
- Cut into slices and store in the fridge or freezer until time to serve.
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