A Baklava recipe just for you! It is seriously so incredibly delicious you won’t know what hit you! As always raw, vegan, mostly whole food and made with love.
This is the ultimate baklava recipe for the baklava lovers. Crispy, nutty and extra syrupy! Made only with a very few ingredients.
Phyllo dough is a pastry with several thin layers. Traditionally, the phyllo dough is made with flour and egg. I made a much healthier raw/vegan version turned out perfectly, so it’s a great alternative for people who doesn’t like the (vegan or non-vegan) phyllo pastry. In my recipe, I used a combination of apples, lemon juice, almond meal and psyllium husk. For the filling of the baklava, my personal favorite is pistachios sweetened with scented syrup (coconut sugar, coconut nectar, cinnamon, nutmeg, ginger, cloves and apple cider vinegar). This “classic Greek” sweet may look tricky to make, but trust me isn’t.
- "Phyllo dough"
- 5 sweet, red apples
- 2 tbsp lemon juice
- ¾ cup ground almond
- 1 tbsp psyllium husk
- Filling
- 1 cup raw, shelled, unsalted pistachios
- 4 tbsp coconut nectar
- 2 tbsp coconut sugar
- 1 tbsp apple cider vinegar
- ⅛ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- "Phyllo dough" - Process the ingredients together in a food processor, pour the mixture onto your non-stick dehydrator sheet. Spread the puree about ⅛ inch thick. Dehydrate at 140°F for 2 hours. Decrease heat to 115°F and continue to dehydrate for about 6 hours. Flip and remove dehydrator sheet. Continue to dehydrate approximately for 4 hours or until desired dryness archived.
- Filling - Place pistachios in food processor and process until coarsely chopped. Combine syrup ingredients in a blender and blend until well-blended. Add the chopped pistachios to the mixing bowl, pour syrup mixture over the nuts and use the spatula to thoroughly combine the ingredients.
- Assemble - Using a sharp knife cut the pasty into squares to get 4 pieces. With a tablespoon pour some coconut nectar over two square of pastries then top with the another two squares of your cut. Lay this double pastry sheet inside the (15x15cm square) baking tin, spread a layer of pistachios followed by another double pastry layer, then press down gently. Using a sharp knife, slice the baklava. Sprinkle some chopped pistachios on top. Enjoy
I hope you would give it a go sometime and enjoy this wonderful treat. Homemade Baklava delicious and easier than you think!
