Heavenly Paleo Baklava

Allergens

Tree nuts (walnuts, pecans, pistachios)

Ingredients

• 1. 2 cups almond flour 2. 1/2 cup coconut oil, melted 3. 1 teaspoon ground cinnamon 4. 1/2 teaspoon ground cloves 5. 1/2 teaspoon sea salt 6. 1 cup walnuts, coarsely chopped 7. 1 cup pecan pieces 8. 1 cup pistachios, shelled and coarsely chopped 9. 1 cup raw honey 10. 1 cup water 11. 1 tablespoon fresh lemon juice 12. 1 teaspoon pure vanilla extract 13. 1/2 cup finely chopped dried apricots

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with coconut oil.
2. In a large bowl, combine almond flour, melted coconut oil, cinnamon, cloves, and sea salt. Mix well to form a dough.
3. Press two thirds of the dough into the bottom of the prepared baking dish, creating an even layer. Sprinkle chopped nuts and dried apricots evenly over the dough.
4. Roll the remaining dough into 16 small, thin ropes and arrange them on top of the nut mixture in a diagonal pattern, pressing gently to adhere.
5. Bake for 20 25 minutes, or until the top layer of dough is golden brown. Remove from oven and let cool slightly.
6. In a saucepan, combine honey, water, lemon juice, and vanilla extract. Bring to a boil, then reduce heat and simmer for 3 4 minutes, or until slightly thickened.
7. Pour the honey syrup evenly over the warm baklava, allowing it to soak into the layers of dough and nuts. Let cool completely.
8. Once cooled, cut into 16 squares and serve.

Chef’s Insight

The combination of almond flour and nutty filling gives this dessert a rich, satisfying texture that perfectly mimics traditional baklava while staying true to Paleo guidelines.

Notes

This recipe is ideal for those following a Paleo diet or seeking an indulgent dessert that's lower in carbs and gluten-free.