Gluten Free Baklava

By á-3409

Ingredients

• The Dough
• (adapted from Sweet Gratitude by Matthew Rogers)
• 1 1/2 cups soaked raw cashews (soaked overnight or for at least 3 hours)
• 2 TBS lemon juice
• 1/4 tsp salt
• 2 TBS honey
• 1/2 cup water
• 1 TBS vanila extract
• The Filling
• 1 1/2 cups raw pistachios
• 1/4 tsp salt
• 3 TBS honey
• 1/2 TBS vanilla extract
• 1/2 TBS lemon juice
• 1/4 tsp clove
• 1/4 tsp cardamom

Preparation

Step 1

The dough:
Blend all ingredients until smooth and creamy (you will need a high speed blender such as Blentec or Vitamix). Pour on dehydrator sheet (with teflex) and carefully spread around with a spatula until mixture is covering most of the sheet in a thin, even layer. Dehydrate at 125F for two hours, then turn it down to 105F and dehydrate for an additional 10-15 hours. The sheet should not be fully dry, you want it to peel off the teflex like fruit leather.

Lightly process pistachios, salt and spices first. Add the rest of the ingredients and continue processing until mixture is consistent and pistachios are still slightly chunky.

Assembly

Carefully cute the dehydrated dough into equal size pieces (size is up to you) and layer with the pistachio mixture. Using your hands is the best way to spread the pistachio mixture.

**Each serving size should be small. This is a rich dish and a little goes a long way :)