Whole30 Greek Bougatsa
Indulge in the wholesome delight of **Whole30 Greek Bougatsa**, a modern twist on the traditional Greek dessert, made entirely compliant with Whole30 guidelines. This recipe swaps out the classic phyllo pastry and custard filling for a nutritious combination of almond and coconut flours and a luscious, dairy-free cashew cream. With a hint of vanilla, a touch of cinnamon, and a satisfying flaky crust, this healthy version of bougatsa is completely grain-free, refined sugar-free, and perfect for anyone following a Whole30 or paleo lifestyle. Whether served warm or at room temperature, this beautifully spiced and naturally sweetened treat is a guilt-free way to indulge in Mediterranean flavors while staying true to your wellness goals. Perfect for family gatherings, weekend baking projects, or elevating your meal-prep game!
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Recipe Information
Ingredients
- 1.5 cups Raw cashews
- 2 cups Water
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Arrowroot powder
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 1 large Egg
- 1 teaspoon Cinnamon
Instructions
1. Start by soaking the cashews in water for at least 4 hours or overnight. Drain and rinse the cashews.
2. In a blender, combine the soaked cashews, 1 cup of water, lemon juice, arrowroot powder, and vanilla extract. Blend until smooth and creamy.
3. In a saucepan over medium heat, add the cashew mixture and cook, stirring constantly, until it thickens into a pudding-like consistency, approximately 5-7 minutes. Set aside to cool.
4. Preheat the oven to 350°F (175°C).
5. In a mixing bowl, combine almond flour, coconut flour, baking soda, and sea salt.
6. In a separate bowl, melt the coconut oil and add the egg, whisking to combine.
7. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Divide the dough into 2 portions.
8. Roll out each portion between two sheets of parchment paper until thin.
9. Grease an 8x8 inch baking dish with coconut oil. Lay one sheet of the rolled dough into the dish, pressing it gently to cover the bottom.
10. Spread the cashew filling evenly on top of the dough layer in the dish.
11. Place the second sheet of dough over the filling, sealing the edges by pressing gently.
12. Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
13. Let the bougatsa cool slightly, then sprinkle with cinnamon before serving.
14. Slice and enjoy your Whole30 Greek Bougatsa while warm or at room temperature.
Nutrition Facts
Calories |
2974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 23.6 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 574 mg | 44% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1629 mg | 35% | |
*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.
