My Version of Raw Baklava

Raw BaklavaI don’t know much about baklava. In fact, I’ve seen them around at the Turkish or Greek restaurants, but never tasted it before. Bronze glazed pastry on top, thick nut layer in the middle, strata solid bottom, drenched in sugar syrup or honey or some sort. It looks seriously sweet, but the colour and aroma from pistachio nuts, cardamom, rose water and cinnamon is truly appealing. I wanted to try it. I wanted to make a healthier version – gluten-free, refined-sugar free, butter-free.


50g of pistachio nuts
50g almond meal
20g flaxseed meal
1 tbsp of water
20g chia seeds
6 dates
1 tsp of coconut oil
1 tsp rose water
1 tsp of cardamom
1 tsp of cinnamon
a pinch of Himalayan salt
1 tbsp of raw honey

Mix all ingredients in a food processor and pulse until you get a dough consistency. Pour the mixture into a little container and press with the back of the spoon. Set in the fridge or freezer. After a few hours, take it out of the fridge or freezer and cut into little diamonds. Drizzle raw honey and sprinkle more pistachio nuts over the top. I keep the rest of mine in the freezer and take it out 10 minutes before serve.


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