Ingredients

• Ingredients 1 cup of ground almonds 4 tablespoons of coconut flour 8 tablespoons of soft brown sugar 3 generous pinches of fine sea salt 1/2 a teaspoon of finely ground cardamom powder 1/4 of a teaspoon of saffron strands 4 teaspoons of soya milk or other non dairy milk 4 tablespoon of sweet syrup – I used Bali Nutra Coconut Syrup 1/4 cup of soya milk or other non dairy milk 1/4 cup of sliced almonds – for decroation

Preparation

• Preparation This recipe makes 16 Pendas Method Heat the 4 teaspoons of soya milk Mix the saffron strands in it and let sit for 5 minutes In a bowl, mix the ground almonds, coconut flour, sugar, salt and cardamom powder Add the sugar syrup and soya milk which has saffron in it and mix well Add the 1/4 cup of soya milk and mix to make a soft dough Make flat discs with the dough – I did this straight on the greaseproof paper using a biscuit cutter that was 48mm in diameter Add some chopped almonds on top of each Penda Bake at 150 Celsius for 9-10 minutes – they will expand a little Let them cool completely before serving or storing Store in the refrigerator in an airtight container for up to a week Serve when chilled Adapted from Vegan Richa