Friday, November 14, 2014

Raw inspired baklavas with vanilla sauce

Baklava – everybody knows them, everybody loves them! After an oriental meal a piece of baklava is as indispensable as a Turkish coffee. But such a tiny piece is out of the usual. The individual phyllo sheets have to be coated with liquid fat and than layered with chopped nuts. After baking they are being soaked with sugar syrup. No wonder that you seem to have undergone a sugar shock after eating a piece. All the same they never stop being a delicious temptation. Therefore I believe it’s worth while imitating these sugary baklavas with a healthy but also sweet variation. That’s how these tasty raw jewels came about.

Recipe for 9 pieces
For the “phyllo dough”
2 big apples

For the filing
5,3 oz. (150 g) walnuts
2,8 oz. (80 g) dates
2 tbsp. agave nectar
1 pinch ground cinnamon
1 pinch ground cardamom
1 pinch ground cloves

For the vanilla sauce
1,4 oz. (40 g) cashew butter
4 tbsp. water
1 tbsp. agave nectar
pulp of one vanilla pod

0,7 oz. (20 g) chopped pistachios


The day before slice the apples thinly with a mandolin or a sharp knife. Dry the apple slices in a dehydrator until they are crisp. Than store them in a hermetic container over night.
The next day throw all the filling ingredients into the food processer and process until you end up with a sticky mixture. Now cover the base of the cake form (or a square shape) with cling film. Take a third of the apple chips and place them closely positioned on top of the cling film. Thereafter cover the apple chips with half of the amount of the nut filling. Go on with a second third of the apple chips and place them closely positioned on the nut filling. Now take the rest of the nut filling to cover the apple chips again. End the baklava cake with the remaining apple chips. Now press the baklava cautiously down so that it sticks together.
Cut the baklava cake with a sharp knife into nine pieces and garnish with the chopped pistachios.
For the vanilla sauce mix the cashew butter with water, agave nectar and the vanilla pulp until you get a smooth texture.
Serve the baklavas with the vanilla sauce.
Raw Baklava with vanilla sauce
Love Ida - and never forget cooking is our passion!

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