Ingredients: 8-10 strands of Premium Saffron 1/8 spoon cardamom seeds 1 ½ cups flour (substitute with coconut flour or gluten-free flour) ½ cup sugar (substitute with date palm sugar) ½ cup grass-fed ghee (or clarified butter) 20 pistachios, crushed or coarsely chopped (optional) Method: Soak saffron stands in 2 tablespoons of warm water. This process helps extract the color and flavor of the saffron. Stir and set aside. In a large bowl, mix the grass-fed ghee ( or clarified