Paleo Baklava Tarts: A Delectable Fusion of Turkish and Paleo Delights! 🇹🇷🍯

Allergens

Tree nuts (walnuts and pistachios)

Ingredients

• 2 cups raw almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 cup grass
• fed butter, melted
• 6 tablespoons raw honey
• 1/2 cup chopped walnuts
• 1/2 cup chopped pistachios
• 1/3 cup water
• 1 lemon, juiced

Instructions

1. Preheat your oven to 350°F (180°C) and grease a 12 cup muffin tin with coconut oil.
2. In a large bowl, combine the almond flour, coconut flour, salt, cinnamon, and cardamom. Gradually mix in the melted butter until the dough forms.
3. Divide the dough evenly among the greased muffin cups, pressing it into the bottom and up the sides to form tart shells.
4. In a separate bowl, toss together the walnuts and pistachios. Distribute the nut mixture evenly among the tart shells, filling them almost to the top.
5. Bake the tarts for 18 20 minutes or until they are golden brown. While they bake, prepare the honey syrup.
6. In a saucepan, combine the honey, water, and lemon juice. Bring the mixture to a boil and then reduce heat to low, allowing it to simmer for about 5 minutes.
7. Remove the tarts from the oven and immediately pour the warm honey syrup over each tart, ensuring they are generously coated.
8. Allow the tarts to cool before serving. For an extra touch of elegance, garnish with fresh mint leaves and a sprinkle of cinnamon.

Chef’s Insight

These Paleo Baklava Tarts are an ideal fusion of flavors and textures, ensuring each bite is packed with aromatic spices and nutty crunch.

Notes

The combination of almond flour and coconut flour creates a crust that is both gluten-free and low in carbohydrates, making it perfect for Paleo diets.