Lavender-Infused Paleo Baklava

Allergens

Nuts (almonds, walnuts, pecans, pistachios)

Ingredients

• 1 cup raw almonds, chopped
• 1 cup raw walnuts, chopped
• 1 cup raw pecans, chopped
• 1 cup shelled pistachios, divided
• 1 cup dried apricots, chopped
• 1/2 teaspoon culinary lavender, finely ground
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 cup almond flour
• 1/2 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1/2 teaspoon sea salt
• 1 1/2 cups honey
• 1/2 cup water
• 1 lemon, juiced

Instructions

1. a. Preheat oven to 350°F (180°C). Lightly grease a 9x13 inch baking dish with coconut oil and set aside. b. In a medium bowl, combine almonds, walnuts, pecans, and 3/4 cup pistachios. Stir in apricots, lavender, cinnamon, allspice, almond flour, melted coconut oil, vanilla extract, and sea salt until well combined. c. Lay a sheet of phyllo dough on the prepared baking dish, brush lightly with melted coconut oil, and sprinkle with a thin layer of the nut mixture. Repeat layering, ending with phyllo dough on top. d. Using a sharp knife, carefully cut through the layers of phyllo dough to form 4x2 squares. Bake for 30 35 minutes, or until golden brown and crispy. Remove from oven and let cool slightly. e. In a small saucepan, combine honey, water, and lemon juice over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the syrup through a fine mesh sieve into a bowl and set aside. f. Once the baklava has cooled slightly, cut it into squares along the previously made cuts. Pour the warm honey syrup evenly over the entire baklava, allowing it to soak in for 30 minutes. g. In a small bowl, roughly chop the remaining 1/4 cup pistachios and sprinkle them over the soaked baklava before serving.

Chef’s Insight

The key to this recipe is finding the right balance between the floral lavender and nutty flavors, creating a symphony of textures and tastes.

Notes

Use high-quality, organic ingredients for the best flavor and texture.