“Sunlit Turkish Delights: A Paleo Brunch Treat”
Discover this exquisite, sunlit Turkish Delight recipe suitable for a Paleo brunch, featuring cinnamon, cardamom, and nutmeg. These golden-hued treats are gluten-free, dairy-free, and refined sugar-free, perfect for those following the Paleo diet.
Allergens
Tree Nuts (almond and walnut), Coconut
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup erythritol (for sugar
- free option)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon nutmeg
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts
- 1/4 cup unsweetened shredded coconut
- 1/4 cup finely chopped apricots
- 1/4 cup pomegranate seeds
- 1 tablespoon orange zest
Instructions
- In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, cinnamon, cardamom, and nutmeg.
- Gradually add almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Stir until well combined.
- Fold in chopped walnuts, shredded coconut, apricots, pomegranate seeds, and orange zest.
- Cover and chill dough for 1 hour in the refrigerator.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape dough into small balls and place them on the prepared baking sheet, leaving space between each ball for even baking.
- Bake for 20 25 minutes, or until golden brown. Allow to cool completely before serving.
Chef’s Insight
The combination of flavors and textures creates an indulgent experience reminiscent of Istanbul's famous bazaars.
Notes
Customize with your favorite nuts or dried fruits for a personalized touch.