Paleo Islak Baklava
Indulge in the irresistible flavors of Paleo Islak Baklava, a wholesome twist on the classic Turkish dessert that's grain-free, gluten-free, and naturally sweetened. This decadent recipe layers a tender almond-and-arrowroot flour dough with a cinnamon-spiced walnut filling, all baked to golden perfection and drenched in a luscious honey-lemon syrup for a moist, sticky finish. Using coconut oil and honey as key ingredients, this dessert caters to paleo enthusiasts while delivering the rich, nutty sweetness baklava lovers crave. Perfect for special occasions or a guilt-free treat, this healthier version of Islak Baklava pairs beautifully with a cup of hot tea or coffee, making every bite a celebration of pure indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups almond flour
- 1 cup arrowroot flour
- 0.5 cup coconut oil
- 1 cup honey
- 1 teaspoon vanilla extract
- 2 cups walnuts
- 1 teaspoon cinnamon
- 0.5 cup water
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish with a small amount of coconut oil.
In a large bowl, mix the almond flour and arrowroot flour together.
Add the melted coconut oil, 1/2 cup of honey, and vanilla extract to the flour mixture, stirring until a dough forms.
Roll out the dough between two sheets of parchment paper until it's about 1/8 inch thick.
Carefully place a layer of the rolled dough in the bottom of the baking dish, trimming any excess from the edges.
In a food processor, pulse the walnuts and cinnamon until finely chopped but not pasty.
Spread half of the walnut mixture over the dough in the baking dish.
Place another layer of dough on top of the walnut mixture, trimming as needed.
Spread the remaining walnut mixture over this second layer.
Top with a final layer of dough and lightly press down.
Cut the layered baklava into squares or diamonds using a sharp knife.
Bake in the preheated oven for 30 to 40 minutes, until golden and crisp.
While baklava is baking, prepare the syrup: combine remaining 1/2 cup of honey, water, and lemon juice in a small saucepan.
Bring the mixture to a simmer over medium heat, stirring occasionally until slightly thickened, about 5 minutes.
Remove the baked baklava from the oven and immediately pour the syrup evenly over it.
Let it cool completely before serving to allow the syrup to be absorbed entirely.
Nutrition Facts
Calories |
5862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 411.8 g | 528% | |
| Saturated Fat | 117.4 g | 587% | |
| Polyunsaturated Fat | 115.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 508.8 g | 185% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 213.4 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1000 mg | 77% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1262 mg | 27% | |
*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.
