Healthier Vegan Baklava Cups Recipe
These Healthier Vegan Baklava Cups are a delightful twist on the traditional Middle Eastern dessert. Made with oat flour and coconut oil for a wholesome base, layered with a rich almond frangipane, and topped with a fragrant pistachio mixture infused with warm spices and floral waters, these mini treats are naturally sweetened with maple syrup and baked to golden perfection. Perfect for a gluten-free, vegan-friendly indulgence that satisfies your sweet tooth with wholesome ingredients.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini baklava cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Scale
For the base
- 130g oat 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
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 oven: Preheat your oven to 180°C (350°F) or 160°C fan to ensure it reaches the ideal temperature for baking the cups evenly and to a perfect golden color.
- Prepare the base: In a mixing bowl, combine oat flour, a pinch of salt, melted coconut oil, and maple syrup. Mix well until a dough forms, then press this mixture firmly into lightly oiled mini cupcake molds to form an even base layer. Using a 12-cup mini muffin tray (about 10×8 inches) works well for this step.
- Make flaxseed binder: In a small bowl, stir ground flaxseed into 1 tablespoon of warm water and let it sit for 10 minutes to thicken, creating a vegan egg substitute that will help bind the frangipane layer.
- Prepare frangipane layer: Once the flaxseed mixture has set, combine it with ground almonds, baking powder, a pinch of salt, maple syrup, coconut oil, and milk of choice in a bowl. Mix thoroughly to create a smooth almond frangipane batter. Divide this mixture evenly over the oat base layers in each cupcake mold, leaving space on top for the pistachio topping.
- Make pistachio topping: In another bowl, mix together the finely chopped pistachios, maple syrup, cinnamon, cardamom, and optional orange blossom and rose waters. Spoon this fragrant mixture on top of each frangipane layer and gently press down to adhere well.
- Bake: Place the muffin tray in the preheated oven and bake for 15 to 20 minutes until the edges are golden and the layers are set.
- Cool and serve: Remove from the oven and allow the baklava cups to cool completely in the tray to firm up, then carefully remove each cup from the molds before serving.
Notes
- Use oat flour to keep the recipe gluten-free and wholesome; it can be easily made by grinding oats in a food processor.
- Maple syrup is used as a natural sweetener; you can substitute with agave syrup if preferred.
- Coconut oil helps create a tender crumb and adds a subtle coconut flavor.
- The floral waters (orange blossom and rosewater) are optional but add an authentic Middle Eastern aroma to the pistachio topping.
- This recipe is vegan, gluten-free, and refined sugar-free, making it suitable for many dietary preferences.
- Be sure to let the cups cool completely before removing from molds to prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: vegan baklava, healthy dessert, gluten-free baklava, pistachio baklava, vegan desserts, plant-based sweets
