Servings: 1 serving
Ingredients
- Spelt bread slices as needed for the number of servings
- 2 tablespoons ghee clarified butter
- 1 tablespoon dried rose petals
- 1/3 cup finely ground pistachios
- 1 tablespoon maple sugar or coconut sugar
- 1/2 teaspoon ground cardamom
- Honey, maple syrup, or agave to taste
- Whole or roughly chopped pistachios for garnish
- Additional dried rose petals for garnish
Instructions
- Begin by preheating a grill pan over medium heat to toast the spelt bread slices to a desired crispness, approximately 2 minutes per side, until they have light grill marks and a crunchy exterior. Set aside the toasted bread slices on a plate.
- In a small saucepan, combine 2 tablespoons of ghee with 1 tablespoon of dried rose petals and gently heat over a low flame, constantly stirring for about 2 minutes to infuse the ghee with the floral aroma. Be cautious not to burn the rose petals; they should barely begin to sizzle.
- In a small bowl, mix together 1/3 cup of finely ground pistachios, 1 tablespoon of maple sugar or coconut sugar, and 1/2 teaspoon of ground cardamom until well combined.
- Sprinkle the pistachio mixture generously over the ghee-coated toast slices, creating a fine layer that covers the ghee under a blanket of pistachios and spice.
- For the final touch, drizzle each toast lightly with your choice of honey, maple syrup, or agave, adjusting to achieve the sweetness level to your preference.
- Garnish each toast with a few whole or roughly chopped pistachios and a scattering of additional rose petals for an aesthetically pleasing presentation.
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06/10/2024 10:45 am GMT
