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3 Cups Pumpkin seeds, shelled
3 Cups Almonds or Walnuts
1 tablespoon cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
1 Box Phyllo
Dough, whole wheat or regular
¼ Cup Coconut Oil (you can also use butter)
1 Cup Maple Syrup
1 Cup Brown Rice Syrup
2 Oranges, juiced. Save zest from one. |
Serves 6 - 8 people.
Put oven rack
in middle position and preheat oven to 350°F.
Step 1: Make the Syrup
Juice both oranges and zest one. Place the maple syrup, brown rice
syrup, spices, orange juice and zest into a saucepan. Simmer this
mixture for ten minutes. Remove from heat and set aside.
Step 2: Toast Nuts
Preheat oven to 350 degrees. Toast the pumpkin seeds and almonds
separately for 8-12 minutes (until they are lightly browned and
fragrant). Mix the nuts together and chop them just slightly.
Step 3: Make the
Baklava
Warm the coconut oil or butter until it’s liquid and then pour it into a
container that a pastry brush can easily be dipped into. Using bottom of
8 x 8 x 2-inch pan as guide, cut out two 8-inch-square stacks, making 50
squares. Keep stacks covered with a dampened clean kitchen towel. Generously brush the glass
baking dish with melted butter. Lay 2 sheets of phyllo in bottom of
baking dish and brush top sheet with butter. Continue to layer 2 sheets
at a time, brushing every second sheet generously with butter, until you
have used 10 sheets of phyllo total. After brushing top layer of phyllo
with butter, spread a rounded 1 1/2 cups of nut mixture over it. Drizzle
with 2 tablespoons butter.
Repeat layering 3 more times. Top with 10 sheets
of phyllo. Make 5 diagonal cuts across phyllo, cutting through
top 2 layers and spacing cuts evenly. Bake until golden brown, about 40
minutes to 1
hour. Do not chill.
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