Healthier Vegan Baklava Cups Recipe
These Healthier Vegan Baklava Cups are a delightful twist on traditional baklava, featuring a wholesome oat flour base, a rich frangipane layer made with ground almonds and flaxseed, and a fragrant pistachio topping with warming spices. Baked to perfection, these mini treats are naturally sweetened with maple syrup and flavored with optional floral notes, making them a guilt-free indulgence that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini baklava cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Middle Eastern-inspired
- Diet: Vegan
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 180°C (160°C fan) or 350°F to prepare for baking the baklava cups.
- Prepare Base Mixture: In a mixing bowl, combine oat flour, a pinch of salt, melted coconut oil, and maple syrup. Mix thoroughly until you form a consistent dough-like mixture.
- Form Base in Moulds: Lightly brush mini cupcake molds with oil to prevent sticking. Press the base mixture evenly into the 12 mini muffin cups (approximate size 10×8 inch tray), forming a foundation layer for each cup.
- Make Flaxseed Gel: In a small bowl, mix the ground flaxseed with 1 tablespoon of warm water and leave it to set for 10 minutes until it becomes gelatinous. This acts as an egg replacer and binder.
- Prepare Frangipane Layer: In another bowl, combine ground almonds, baking powder, pinch of salt, the set flaxseed gel, maple syrup, melted coconut oil, and milk of your choice. Mix until smooth and evenly combined.
- Add Frangipane to Cups: Divide the frangipane mixture evenly among the base cups, leaving space on top for the pistachio layer.
- Mix Pistachio Topping: In a separate bowl, mix finely chopped pistachios with maple syrup, cinnamon, cardamom, and optional orange blossom and rose waters. Stir well to combine the flavors.
- Top Baklava Cups: Spoon the pistachio mixture on top of each cup and press down gently to adhere it to the frangipane layer.
- Bake: Place the tray in the preheated oven and bake for 15-20 minutes until the cups are set and lightly golden.
- Cool and Remove: Allow the baklava cups to cool completely in the molds before gently removing them to maintain their shape and texture.
Notes
- * Oat flour is made by blending oats into a fine flour using a high-speed blender. Use gluten-free oats if avoiding gluten.
- ** Orange blossom water and rose water are optional ingredients that add floral notes. They can be found in major supermarkets’ baking or world food sections, Asian/Middle Eastern shops, or online.
Keywords: vegan baklava, healthy baklava, vegan dessert, oat flour recipe, pistachio baklava, gluten-free dessert, plant-based sweet treat
Find it online: https://mixitwitjoe.com/healthier-vegan-baklava-cups-recipe/
