50 g butter
4 tbsp agave syrup OR honey
1/2 vanilla bean OR 1/2 tsp vanilla extract
2 tsp cardamom, freshly ground
4 egg whites
Set the oven to 350°F / 180°C. Immediately put the sunflower seeds on a sheet in the oven. Roast for 8-9 minutes, until slightly darker but not burnt. Remove from the oven and let cool down. Grind the walnuts and the roasted sunflower seeds into flour using a mortar, coffee grinder or food processor (if you use a mortar you may want to grind a little at the time). Sift in baking powder and salt and set aside. Melt the butter in a small sauce pan. Add agave syrup, vanilla and cardamom.
Set aside and let cool off. Beat egg whites for about a minute, until very foamy. Stir down the nut flour and pour over the melted butter. Divide the batter into muffin molds, about 2 dollops in each mold. Bake for about 20 minutes, or until golden on the outside and baked inside. Don’t bake too long. They will become a little firmer when cool.