Print

Healthier Vegan Baklava Cups Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

These Healthier Vegan Baklava Cups are a delightful twist on classic baklava, featuring a wholesome oat flour base, a nutty frangipane filling, and a fragrant pistachio topping infused with warm spices and floral waters. Perfect as a guilt-free dessert or snack, they are naturally sweetened with maple syrup and free from refined sugars and dairy.

Ingredients

For the base

  • 130g oat flour
  • Pinch of salt
  • 50g coconut oil, melted
  • 1 1/2 tbsp maple syrup

For the frangipane layer

  • 25g ground almonds
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1 tsp ground flaxseed
  • 1 tbsp warm water
  • 1 tbsp maple syrup
  • 1/2 tbsp coconut oil
  • 1/2 tbsp milk of choice

For the pistachio layer

  • 50g pistachios, finely chopped
  • 1 1/2 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp orange blossom water (optional)
  • 1/4 tsp rose water (optional)

Instructions

  1. Preheat the oven: Set your oven to 180°C (160°C fan) or 350°F to preheat so it reaches the correct temperature by the time the baklava cups are ready to bake.
  2. Prepare the base: In a mixing bowl, combine oat flour, a pinch of salt, melted coconut oil, and maple syrup. Stir until the mixture forms a uniform dough. Lightly brush mini cupcake moulds with oil to prevent sticking, then press the dough evenly into the bases of the 12 mini muffin cups, ensuring a firm foundation for the baklava cups.
  3. Make the flaxseed mixture: In a small bowl, combine ground flaxseed with warm water. Let this sit for about 10 minutes. This mixture will gel and serve as a vegan binder in the frangipane layer.
  4. Prepare the frangipane layer: In a separate bowl, combine ground almonds, baking powder, a pinch of salt, maple syrup, melted coconut oil, milk of choice, and the set flaxseed mixture. Mix thoroughly until smooth. Spoon this mixture evenly on top of each base in the cupcake moulds, leaving enough space for the pistachio topping.
  5. Create the pistachio topping: Mix finely chopped pistachios with maple syrup, cinnamon, cardamom, and, if using, orange blossom water and rose water for aromatic flavoring. Spoon the pistachio mixture on top of the frangipane layer in each mold, pressing it down gently to compact the layers.
  6. Bake the cups: Place the tray in the preheated oven and bake for 15-20 minutes, until the edges are golden and fragrant. Baking will set the layers and bring out the nutty flavors.
  7. Cool and serve: Remove the baklava cups from the oven and allow them to cool completely in the moulds. Once cooled, gently remove each cup from the mould to serve.

Notes

  • The orange blossom and rose waters are optional but add a subtle authentic floral aroma reminiscent of traditional baklava.
  • You can substitute oat flour with another gluten-free flour for a similar texture, but results may vary.
  • The flaxseed mixture acts as an egg replacer, making this recipe vegan-friendly.
  • Use mini cupcake or mini muffin trays for individual portions that are perfect for parties or snacking.
  • Store the baklava cups in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://yumntasty.com/healthier-vegan-baklava-cups-recipe/