If you love the crispy pistachio goodness of Dubai chocolate, I think you’re going to LOVE this one.
We took inspiration from those irresistible crispy kataifi textures and gave them a lighter, completely gluten-free twist.
Meet our new:
They’re golden and crispy on the outside, with crunchy pistachios, a drizzle of honey and just enough fresh lemon to balance the sweetness.
And here’s the clever part...
Instead, we use humble gluten-free rice noodles to create those delicate, crispy strands.
The result?
✨ Wonderfully crispy
💚 Loaded with pistachios
🍯 Naturally sweetened with golden honey
🍋 Freshened up with lemon
🌾 Completely gluten-free
And they look pretty spectacular, too.
The kind of dessert you put on the table and immediately hear:
“Wait... how did you make these?”
But despite how impressive they look, they’re made with a handful of simple ingredients.
Perfect for entertaining, dessert, or just making your afternoon coffee a little more special.
They’re lighter, fresher, completely gluten-free...
And very hard to stop at one. 😍
P.S. This is one of our newest gluten-free recipes. We’ll keep sharing new recipes with you as they’re added, so there’s always something new to try in your kitchen. Discover the full 500+ collection of Gluten-Free Recipes HERE
250–300 g Thin Rice Noodles
120 g Honey
45 g Olive Oil
Lemon Zest (from 1 lemon)
1–2 g Maldon Salt or Flaky Sea Salt
80 g Pistachios (chopped)
50 g Honey (for drizzling on top)
Gather the necessary ingredients.
Place the rice noodles in a large bowl.
Cover with boiling water and let them steam until softened.
Drain well and let the noodles cool slightly.
The noodles should be soft and flexible, but not overcooked or mushy.
Add the honey, olive oil, lemon zest, and Maldon salt to the drained rice noodles.
Mix gently with your hands or tongs until the noodles are evenly coated.
Make sure the honey and olive oil are well distributed.
Preheat the oven to 175°C/350°F
Prepare a baking dish or tray lined with baking paper.
Take small portions of the seasoned rice noodles and shape them into small nests with your hands.
Place the nests close to each other in the baking dish.
Shape around 12–14 nests in total.
Bake at 175°C/350°F for 20–25 minutes, until the nests start to become lightly golden on top.
Remove the tray from the oven.
Add chopped pistachios to the center of each nest using a teaspoon.
17 Drizzle the remaining honey over the nests.
Return to the oven and bake for another 5 minutes.
The nests should be lightly golden, glossy, and slightly crisp on the edges.
Let the nests cool for 5–10 minutes before serving.
Serve warm or at room temperature.
Add a little extra lemon zest or flaky sea salt on top if desired.
Texture & Technical Notes:
The noodles should be softened but not too wet. Drain them well before mixing with honey and olive oil.
If the noodles feel too sticky, lightly oil your hands before shaping the nests.
Do not pack the nests too tightly. A looser shape helps create a lighter, crispier texture.
The first bake helps the nests set and become golden. The second short bake warms the pistachios and honey without burning them.
Watch the edges carefully during the last few minutes, as rice noodles can brown quickly.
Storage:
These kataifi-style nests are best served the same day, when the edges are still lightly crisp.
Store leftovers in an airtight container at room temperature for up to 1 day.
To refresh the texture, warm them in the oven at 160°C for 5–7 minutes.
Refrigeration is not recommended, as the noodles may become too firm and lose their delicate texture.
Freezing is not recommended.
Get Access To 500+ Gluten-Free Recipes
P.S. This is one of our newest gluten-free recipes. We’ll keep sharing new recipes with you as they’re added, so there’s always something new to try in your kitchen. Discover the full 500+ collection of Gluten-Free Recipes HERE
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