Healthier Vegan Baklava Cups Recipe
These Healthier Vegan Baklava Cups offer a delightful twist on traditional baklava, featuring a wholesome oat flour base, a nutty frangipane layer, and a fragrant pistachio topping flavored with warm spices and floral waters. Baked into perfectly portioned mini cups, they make a deliciously light, vegan-friendly treat packed with natural sweetness from maple syrup and healthy fats from nuts and coconut oil.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes
- Yield: 12 mini baklava cups
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean/Middle Eastern-inspired
- Diet: Vegan
Ingredients
For the base
- 130g oat flour* (oats blended into fine 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 (plant-based if vegan)
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 the Oven: Set your oven to 180°C (160°C fan) or 350°F to prepare for baking the baklava cups.
- Prepare the Base: In a bowl, combine oat flour, a pinch of salt, melted coconut oil, and maple syrup. Mix well, then press this mixture firmly into 12 lightly oiled mini cupcake moulds to create an even base layer.
- Set the Flaxseed Mix: In a small bowl, stir the ground flaxseed into 1 tablespoon of warm water. Let this sit for 10 minutes so it thickens, acting as a vegan binder for the frangipane layer.
- Make the Frangipane Layer: Mix the ground almonds, baking powder, salt, maple syrup, melted coconut oil, milk of choice, and the set flaxseed mixture until smooth. Divide this evenly over the base layers in the cupcake cups, leaving enough room on top for the pistachio mix.
- Prepare the Pistachio Topping: Combine finely chopped pistachios, maple syrup, cinnamon, cardamom, and if using, the orange blossom and rose waters. Spoon this mixture on top of each frangipane-filled cup and press down gently to compact.
- Bake: Place the mini muffin tray in the oven and bake for 15-20 minutes, until the cups are golden and set.
- Cool and Remove: Allow the baklava cups to cool completely in the tray before carefully removing them from the moulds to maintain their shape.
Notes
- *Oat flour is made by blending oats into a fine powder using a high-speed blender; use gluten-free oats if needed for gluten intolerance.
- **Orange blossom water and rose water are optional flavorings; they can be found in major supermarkets, world food aisles, Middle Eastern or Asian stores, or online.
- Ensure to lightly oil the mini muffin tray to help easily release the cups after baking.
Find it online: https://flavorspath.com/healthier-vegan-baklava-cups-recipe/
