Delicious raw vegan version of classic Turkish baklava with a new twist!
Quantity – 2-4 person
Ingredients for the dough
300 g red apples (measured after peeled and cored)
3 tbsp flaxseed meal
1 tbsp lemon juice
1/3 tsp cinnamon
Filling
8-9 medjool dates
1/4 tsp cardamom
1 tbsp pure rose water (optional)
3 tbsp lemon juice
1 cup pistachios activated
A pinch of pink himalayan salt
Instructions for the dough
1. Peel and remove the seed of your apples. Cut into chunks.
2. Place apples to a high speed blender. Add the lemon juice, flaxseed meal ( grind flaxseeds in a coffee grinder) and cinnamon.
3. Blend well until smooth. The mixture should be like a pancake consistency.
4. Spread mixture on a dehydrator tray lined silicon paper. I used only one dehydrator tray. You can double the recipe if you want to make more baklava.
5. Dehydrate at 46 C for about 4-5 hours until dried but still pliable.
Filling Instructions
1. Place medjool dates in a high speed blender, add the rest of the ingredients except pistachios.
2. Blend well until you get smooth date paste.
3. In a small food processor chop the pistachios.
4. Add them into date paste. Mix well.
Ingredients for the syrup
3 tbsp orange blossom water 3 tbsp
or
Mixture of 1 tbsp maple + 2 tbsp water
Assembly
1. Cut the filo pastry sheet into 4 squares and spread the date pistachio filling on 3 of them.
2. Place one on top the other and place the last sheet on top.
3. Pour Orange Blossom water on top of the whole baklava. Alternatively you can use water with coconut nectar or maple syrup. To make this simply mix 2 tbsp water with 1 tbsp maple.
4. Keep the baklava covered in the fridge for few hours. In this time, the filo pastry sheets and filling will soak up the water and its aroma and get soft and juicy.
5. Once soaked well, cut the baklava into squares.
6. Sprinkle finely chopped pistachios. Serve!
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