Paleo Lebanese Baklava – A Scrumptious Fusion of Flavors

Allergens

Tree nuts (almonds, walnuts, pecans)

Ingredients

• 1 cup raw almonds, roughly chopped
• 1 cup raw walnuts, roughly chopped
• 1 cup raw pecans, roughly chopped
• 1/2 cup coconut flour
• 1/4 cup almond butter
• 1/4 cup honey
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/4 tsp salt
• 3 tbsp melted coconut oil

Instructions

1. a. Preheat the oven to 350°F (175°C). Grease an 8 inch square baking dish with coconut oil. b. In a large bowl, combine chopped almonds, walnuts, and pecans. Set aside. c. In another bowl, mix coconut flour, almond butter, honey, cinnamon, cardamom, and salt until well combined. Add the nut mixture to this bowl and stir until the nuts are evenly coated with the dough. d. Using your hands, press two thirds of the nut mixture into the bottom of the prepared baking dish. Drizzle with half of the melted coconut oil. e. Layer the remaining nut mixture over the first layer, pressing gently to compact. Drizzle with the rest of the melted coconut oil. f. Bake for 25 30 minutes, or until the top layer is golden brown and crispy. Remove from oven and let cool. g. Cut into squares and serve with a generous drizzle of honey and a sprinkle of cinnamon. Enjoy your Paleo Lebanese Baklava!

Chef’s Insight

Experiment with different nut combinations to create unique flavors and textures in your Paleo Baklava.

Notes

This recipe requires a food processor and an 8-inch square baking dish.