Sunrise in Marrakech – Moroccan Spiced Paleo Breakfast Bites

Allergens

Nuts (almonds, pistachios), Eggs

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 3 tbsp ground cinnamon
• 2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 1/2 tsp sea salt
• 6 large eggs
• 1/4 cup honey
• 1/4 cup extra virgin olive oil
• 1 tbsp orange zest
• 1/3 cup chopped pistachios
• 1/4 cup dried apricots, finely chopped
• Fresh raspberries and mint leaves, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Grease a 12 cup muffin tin.
2. In a large bowl, whisk together almond flour, coconut flour, cinnamon, ginger, nutmeg, cardamom, and salt.
3. In another bowl, whisk eggs, honey, olive oil, and orange zest until well combined.
4. Fold wet ingredients into dry ingredients until just combined. Gently fold in pistachios and apricots.
5. Divide batter evenly among prepared muffin cups. Bake for 20 25 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow bites to cool slightly before removing from tin. Garnish with fresh raspberries and mint leaves.

Chef’s Insight

The blend of spices creates a warm, comforting aroma reminiscent of Moroccan markets while the honey adds a touch of sweetness that complements the nuttiness of the pistachios.

Notes

These breakfast bites can be enjoyed any time of day for a delicious, energy-boosting snack or dessert.