Amber Moonlight Paleo Baklava

Allergens

Nuts, Eggs

Ingredients

• 1. 1 cup raw almonds, chopped coarsely 2. 1 cup pecan halves 3. 1 cup walnuts, chopped coarsely 4. 1 cup pistachios, shelled and crushed coarsely 5. 1 1/2 cups raw almond flour 6. 1/2 cup coconut flour 7. 2 teaspoons ground cinnamon 8. 1/4 teaspoon ground cloves 9. 1/4 teaspoon freshly grated nutmeg 10. 1/2 teaspoon salt 11. 3/4 cup unsalted grass
• fed butter, melted and cooled 12. For the syrup: 1 cup raw honey 13. 1/2 cup water 14. 1/2 teaspoon vanilla extract (optional)

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, combine the almonds, pecans, walnuts, and pistachios.
3. Add almond flour, coconut flour, cinnamon, cloves, nutmeg, and salt. Mix until well combined.
4. Slowly pour in the melted butter, stirring to incorporate until a crumbly dough forms.
5. Press half of the mixture into the prepared baking dish, forming an even layer.
6. Sprinkle remaining nuts over the base. Cover with the rest of the dough mixture, pressing gently to create layers.
7. Bake for about 30 35 minutes or until golden brown and fragrant.
8. While it bakes, combine honey, water and vanilla extract in a saucepan. Bring to boil and then reduce heat to simmer. Continue to cook until slightly thickened, approximately 10 minutes.
9. As soon as the baklava comes out of the oven, pour the hot syrup over it. Let it cool for about an hour before cutting into squares.
10. Serve with a sprinkle of crushed pistachios on top.

Chef’s Insight

The key is to have a balance between the sweet syrup and nutty crust.

Notes

This recipe can be made vegan by substituting the butter with coconut oil.