Baklava Slice

One thing I really miss on a gluten free diet is some sticky, flaky, nutty baklava! There’s no healthier gluten free version of phyllo pastry, so I decided to turn this delightful dessert into a slice with a wholesome base, a creamy frangipane layer and a spicy nut topping drizzled with honey syrup – it is to die for!! It can easily be made vegan by substituting maple syrup for the honey. If you want to keep it simple, just use 1/2 cup each of walnuts and pistachios, as long as you have equivalent to 1 cup of nuts all up. I hope you enjoy this sticky, nutty slice as much as I do!

Syrup

3 tbsp. raw honey or pure maple syrup

2 tbsp. filtered water

1 tbsp. lemon juice (approx. ½ a large lemon)

2 whole cloves

Base

1/3 cup lupin flour or chickpea flour

1/3 cup brown rice flour

Pinch of Himalayan/sea salt

¼ cup macadamia oil

1 tbsp. raw honey or pure maple syrup

Frangipane

¾ cup almond meal

1 tbsp. flaxseed meal

½ tsp. baking powder

Pinch of Himalayan/sea salt

3 tbsp. plant milk of choice

1 tbsp. macadamia oil

1 tbsp. raw honey or pure maple syrup

Topping

¼ cup pistachios

¼ cup pecans

¼ cup walnuts

¼ cup macadamias

2 tsp. ground cinnamon

¼ tsp. ground cloves

1.     Begin by making the syrup so that it has time to cool. Add all syrup ingredients to a small saucepan. Bring to a gentle simmer for about 3 minutes before removing from the heat and removing the cloves. Transfer the syrup into a pouring jug and place into the fridge to cool while you make the slice.

2.     Preheat the oven to 180°C and line a loaf tin with baking paper.

3.     Place all base ingredients into a bowl and stir to combine. Press the mixture into the lined loaf tin and smooth with the back of a spoon until even.

4.     Add all frangipane ingredients to a bowl and stir to combine. Add this to the loaf tin and spread evenly to cover the base.

5.     Place all the topping ingredients (nuts + spices) into a food processor and pulse a few times until chopped – not too finely. Sprinkle this mixture over the frangipane and press down gently. Place the slice into the oven to bake for 15- 20 minutes (mine takes 20 minutes).

6.     Remove the slice from the oven and pour the cooled syrup evenly over the hot, toasted nuts, ensuring you cover every part of the surface, particularly right to the edges (this will ensure the topping isn’t dry and crumbly – if it is, then the topping will fall off). Allow to cool for at least 30 minutes before popping it into the fridge (or freezer if you want to eat it sooner) to cool completely. Remove the slice from the tin and cut into diamonds. Enjoy!