Description
These Healthier Vegan Baklava Cups are a delightful twist on a classic dessert, combining rich flavors and healthy ingredients.
Ingredients
Scale
- 130g oat flour
- 50g melted coconut oil
- 1 ½ tbsp maple syrup
- Pinch of salt
- 25g ground almonds
- 1 tbsp warm water
- ½ tbsp maple syrup
- ½ tbsp milk of choice
- ¼ tsp baking powder
- 1 tsp ground flaxseed
- ½ tbsp coconut oil
- Pinch of salt
- 50g finely chopped pistachios
- 1 ½ tbsp maple syrup
- ½ tsp cinnamon
- ½ tsp cardamom
- ¼ tsp orange blossom water (optional)
- ¼ tsp rose water (optional)
Instructions
- Start by preheating your oven to 350°F (180°C). In a mixing bowl, combine the oat flour, melted coconut oil, maple syrup, and a pinch of salt. Stir until the mixture forms a consistent dough. Next, take your greased mini muffin cups and press the dough evenly into the bottom and sides, creating a small cup ready to hold the delicious filling.
- To add an egg substitute to the frangipane, mix together the ground flaxseed and warm water. Allow it to sit for about 10 minutes until it thickens—a process known as gelling. This will act as a binding agent, giving your frangipane layer a unique texture.
- In another mixing bowl, gather the remaining frangipane ingredients: ground almonds, maple syrup, milk of your choice, baking powder, the gelling flax mixture, and a little coconut oil. Mix them together until smooth, ensuring no dry clumps remain. Spoon this delightful almond mixture into each oat base, filling them generously but leaving a bit of space to allow for rising during baking.
- To elevate your baklava cups, prepare the pistachio topping by mixing finely chopped pistachios, maple syrup, cinnamon, cardamom, and optional flavorings if desired. Gently spoon a portion of this mixture over each filled cup, using your fingers to press them down lightly. This will ensure they stick during baking and provide a lovely crunchy contrast to the frangipane.
- Once all cups are filled and topped, place them in your preheated oven and allow them to bake for 15 to 20 minutes. Keep an eye on them; the cups should turn golden brown and look firm. Once done, remove them from the oven and let them cool completely in the muffin tin before gently prying them out. This cooling step is important to help them hold their shape when removed.
Notes
Ensure that you press the base firmly into the muffin cup to create a sturdy shell. If desired, sprinkle additional spices over the top for an aromatic touch before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 120 kcal
- Sodium: 50 mg
- Protein: 3 g