Healthier Vegan Baklava Cups Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 180°C (160°C fan) / 350°F to prepare for baking the baklava cups.
- 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.
- 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.
- 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.
- 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.
- Bake: Place the filled molds in the preheated oven and bake for 15-20 minutes until the cups are golden and set.
- 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
Find it online: https://reemcook.com/healthier-vegan-baklava-cups-recipe/
