Nut-Free Baklava Dessert
Indulge in the sweet, delicate layers of our Nut-Free Baklava Dessert, a unique twist on the classic Mediterranean treat that's perfect for those with nut allergies. This recipe swaps traditional nuts for a flavorful blend of rolled oats, sunflower seeds, and pumpkin seeds, creating a delightful texture and nutty flavor profile without the nuts. Flaky phyllo dough is layered with buttery richness and spiced with cinnamon and cloves, then soaked in a luscious honey syrup infused with vanilla and a hint of lemon. Each golden, crispy bite of this nut-free baklava is a heavenly fusion of sweet, crunchy, and spiced goodness. Ideal for gatherings or as a special dessert to savor at home, this allergen-friendly recipe delivers classic decadence without compromising on taste. Whether served as squares or diamond-shaped pieces, it’s a show-stopping addition to any dessert table!
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Recipe Information
Ingredients
- 16 sheets Phyllo dough sheets
- 1.5 cups Unsalted butter, melted
- 1 cup Rolled oats
- 1 cup Sunflower seeds
- 1 cup Pumpkin seeds
- 0.5 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 1 cup Honey
- 0.5 cup Water
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the rolled oats, sunflower seeds, and pumpkin seeds until they reach a coarse, crumbly consistency similar to chopped nuts. You want some texture, so avoid over-processing to a powder.
Transfer the mixture to a bowl and stir in the brown sugar, ground cinnamon, ground cloves, and salt.
Grease a 9x13 inch baking dish with some of the melted butter.
Carefully unroll the phyllo dough and cut it to fit your baking dish if necessary. Cover with a damp towel to prevent it from drying out.
Place one sheet of phyllo in the baking dish and brush with melted butter. Repeat this step for eight sheets, buttering each layer.
Sprinkle approximately half of the seed and oat mixture evenly over the phyllo base.
Layer and butter four more sheets of phyllo.
Add the remaining seed and oat mixture evenly on top.
Finally, layer the last four sheets of phyllo on top, buttering each layer, including the top.
Using a sharp knife, cut the baklava into either squares or diamond shapes, careful not to tear the delicate phyllo.
Bake in the preheated oven for 45 to 50 minutes or until the phyllo is golden brown and crispy.
While the baklava is baking, prepare the honey syrup. In a small saucepan, combine honey, water, vanilla extract, and lemon juice. Bring to a boil, then reduce heat and let simmer for about 10 minutes. Remove from heat and let cool slightly.
As soon as the baklava comes out of the oven, evenly pour the warm honey syrup over the top, ensuring it seeps through all the cuts and surface. This will help to soak into the layers, ensuring flavor in every bite.
Allow the baklava to cool completely, uncovered, for several hours or overnight to absorb the syrup fully and crisp up.
Serve the baklava at room temperature, and enjoy this nut-free twist on a classic dessert!
Nutrition Facts
Calories |
6478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.5 g | 574% | |
| Saturated Fat | 203.1 g | 1015% | |
| Polyunsaturated Fat | 76.0 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 555.3 g | 202% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 272.9 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 3288 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
