SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 258.3
  • Total Fat: 14.5 g
  • Cholesterol: 49.6 mg
  • Sodium: 15.9 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 5.2 g
  • Protein: 4.6 g

View full nutritional breakdown of Paleo Baklava calories by ingredient
Report Inappropriate Recipe

Paleo Baklava

Submitted by: TORNAMBE

Introduction

A paleo baklava, better then the real deal. A paleo baklava, better then the real deal.
Number of Servings: 10

Ingredients

    Pie Crust:
    1/4 cup Grass Fed Butter, Melted
    2 Eggs, Preferably Local Pastured
    1/4 Teaspoon Sea Salt
    3/4 Cup Coconut Flour
    Baklava Filling
    2 T butter or coconut butter, melted
    1/2 cup pitted dates, chopped
    2 T honey
    1 cup walnuts or other nuts.
    1 T Cinnamon
    1 t cloves
    .5 t Vanilla

    For the Syrup
    1/2 cup honey
    1/2 cup water
    1 T Cinnamon
    1 t cloves
    lemon zest to taste

Tips

The top tends to fall off the baklava, but it can be pushed down when fresh out of the oven t prevent this from happening. It tastes amazing all the same.


Directions

Preheat oven to 325.
Make the coconut flour pie crust:
1. Mix all the ingredients together, it will be a little crumbly.
2. Take half the dough out fo the bowl a roll it between two sheets of parchment paper as thin as possible. Take flattened crust out of the paper and put on a baking dish. Do the same with the other half of the crust, but set the flattened crust aside.

Make the Baklava Filling:
Mix all ingredients together and spread evenly on the Pie crust. Place other pie crust on top and pack down evenly. Brush with more melted butter or coconut oil. Cut and place into the oven for 15-20 minutes, making sure it does not burn.

For the syrup
1. Mix all ingredients over a stovetop on low for 10 minutes while Baklava cooks.

Once the Baklava has finished cooking, pour syrup over evenly and place in the freezer until stiffened.


Serving Size: 8 servings

Number of Servings: 10

Recipe submitted by SparkPeople user TORNAMBE.






Great Stories from around the Web


Rate This Recipe