Healthier Vegan Baklava Cups Recipe

Introduction

These healthier vegan baklava cups offer a delightful twist on a beloved Middle Eastern dessert. Mini oat-based shells are filled with spiced pistachios and sweetened naturally with maple syrup, making them a perfect guilt-free treat for any occasion.

Ingredients

• 130g oat flour*
• Pinch of salt
• 50g coconut oil, melted
• 1 1/2 tbsp maple syrup
• 25g ground almonds
• 1/4 tsp baking powder
• 1 tsp ground flaxseed
• 1 tbsp warm water
• 1 tbsp maple syrup (for frangipane)
• 1/2 tbsp coconut oil (for frangipane)
• 1/2 tbsp milk of choice
• 50g pistachios, finely chopped
• 1 1/2 tbsp maple syrup (for pistachio layer)
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1/4 tsp orange blossom water (optional)
• 1/4 tsp rose water (optional)

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan) or 350°F.
2. Step 2: In a bowl, mix oat flour, a pinch of salt, melted coconut oil, and 1 1/2 tbsp maple syrup to form the base dough. Lightly brush mini cupcake molds with oil, then press the mixture evenly into each mold to form the cups.
3. Step 3: In a small bowl, combine ground flaxseed with 1 tbsp warm water. Let it sit for 10 minutes to thicken.
4. Step 4: Mix the ground almonds, baking powder, a pinch of salt, the set flaxseed mixture, 1 tbsp maple syrup, 1/2 tbsp coconut oil, and milk of choice in a bowl. Divide this frangipane layer between the oat cups, leaving space for the topping.
5. Step 5: In another bowl, combine finely chopped pistachios, 1 1/2 tbsp maple syrup, cinnamon, cardamom, and if using, orange blossom and rose water. Spoon this mixture on top of each cup and press down lightly.
6. Step 6: Bake for 15 to 20 minutes, until set and golden. Allow to cool completely before carefully removing from the molds.

Tips & Variations

• Use gluten-free oats to make this recipe suitable for gluten-intolerant individuals.
• Orange blossom and rose water add authentic floral notes but can be omitted if unavailable; these are often found in Middle Eastern or specialty food stores.
• For added richness, drizzle a little extra maple syrup on top before serving.
• Try swapping pistachios for walnuts or pecans for a different nutty flavor.

Storage

Store these baklava cups in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. They can be enjoyed chilled or brought to room temperature before serving. Reheat briefly in a warm oven to refresh their texture if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these baklava cups nut-free?

While pistachios and almonds are key to the flavor and texture, you can substitute with seeds like sunflower or pumpkin seeds to make a nut-free version. Keep in mind this will alter the traditional taste.

What is oat flour, and can I buy it ready-made?

Oat flour is simply oats ground into a fine powder. You can buy it pre-made at many stores or easily make it at home by blending rolled oats in a high-speed blender until fine.

Healthier Vegan Baklava Cups Recipe

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This healthier vegan baklava cups recipe offers a delightful twist on the classic Middle Eastern dessert. Mini oat flour cups filled with a spiced pistachio layer, subtly sweetened with maple syrup, and enriched with warm spices like cinnamon and cardamom. It’s a perfect guilt-free treat that is gluten-free, dairy-free, and vegan-friendly, making it suitable for a variety of dietary preferences.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 10 mini baklava cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the base

• 130g oat flour (blended from gluten-free oats if preferred)
• 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 (plant-based for vegan)

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 Oven: Preheat your oven to 180°C (160°C fan) / 350°F to prepare for baking the baklava cups.
2. Prepare Base: In a bowl, combine oat flour, a pinch of salt, melted coconut oil, and maple syrup. Mix well until a dough forms. Lightly brush mini cupcake or mini muffin molds with oil to prevent sticking, then press the mixture evenly into the molds to form the base of the cups.
3. Prepare Flax Egg: In a small bowl, mix ground flaxseed with one tablespoon of warm water. Allow it to sit for 10 minutes to thicken and create a flax “egg” that binds the frangipane ingredients.
4. Make Frangipane Layer: Combine ground almonds, baking powder, pinch of salt, the set flaxseed mixture, maple syrup, coconut oil, and milk of choice in a bowl. Mix thoroughly. Divide this mixture evenly into the oat bases in the molds, leaving space on top for the pistachio layer.
5. Mix Pistachio Layer: In another bowl, mix chopped pistachios with maple syrup, cinnamon, cardamom, and optional orange blossom water and rose water. Spoon this pistachio mixture on top of each cup and press lightly to adhere it to the frangipane layer.
6. Bake: Place the filled molds in the preheated oven and bake for 15-20 minutes until the cups are golden and set.
7. Cool and Remove: Let the baklava cups cool completely in the molds to firm up before carefully removing them to avoid breaking.

Notes

• Oat flour is made by blending oats in a high-speed blender until fine. Use gluten-free oats to keep the recipe gluten-free.
• Orange blossom water and rose water add authentic Middle Eastern floral notes but are optional; they can be found in major supermarkets or specialty stores.
• Ensure to cool the minibaklava cups fully before removing from molds to maintain their shape.
• This recipe yields 10 mini baklava cups, perfect for sharing or portion control.

Keywords: baklava, dairy-free dessert, gluten-free dessert, healthier dessert, middle eastern recipes, ramadan recipes, vegan dessert, vegan recipes