Pistachio Baklava

IMG_6783One thing that peeved me off in Greece was that no place had dairy-free baklava! Well, here I am a month later & still craving this tasty treat! So, what better way to satisfy a craving then to make it my own way! I decided to turn the typical butter-fest baklava into a healthy version – dehydrated filo squares with a raw middle – YUM (I swear it was yummy)!

Let’s begin with the filling…

  1. In a food processor blend: 1C shelled pistachios, 6 pitted medjool dates, 2T dried cranberries, 1C large flake coconut, 1/4t ground cinnamon & 1/4t ground cardamon – pulse until chopped (you want it chunky, not creamy)
  2. Add 2T honey & pulse a few more times – remove & set aside

If you have a dehydrator then you can break it out to make filo squares. If not, just  buy or bake a dozen crackers/cookies. I’m envisioning these cardamon crackers!  If you want to tackle the dehydrator filo square version, the instructions are at the end.

To assemble, drizzle honey on a plate, lay down a filo cracker (or whatever you decide to use) & then add 1/3 pistachio mixture. Continue with 2 more layers & top with another filo cracker.

To make this all the more mouth watering make sure to drizzle honey on top & add a scoop of pistachio ice cream (I made the ice cream in the picture, still testing it out so recipe to come later).

Nutritional Info Per Serving for Pistachio Mixture (Serves 4): 400 calories – 25 grams of fat – 40 carbs – 9 grams of protein

Click below for dehydrator instructions, ingredient list & original recipe…

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