Baklava-koekjes (gezond, glutenvrij)

Deze Baklava-koekjes are delicious soft gluten-free cookies inspired by the filo pastry dessert from the Byzantine cuisine, but in an egg-free, dairy-free, and healthier version to get the full flavors of pistachio and walnuts.

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Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!

Baklava-koekjes

Deze Baklava-koekjes are delicious gluten-free cookies inspired by the filo pastry dessert from the Byzantine cuisine, but in an egg-free, dairy-free, and healthier version to get the full flavors of pistachio and walnuts.

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Prep Tijd: 10 minuten mins

Cook Tijd: 14 minuten mins

Totale tijd: 24 minuten mins

Gerecht: Nagerecht, Snack

Keuken: Middellandse Zee

porties: 10 cookies

Calorieën: 176.9 kcal

Auteur: Carine Claudepierre

KookmodusVoorkom dat uw scherm donker wordt

1x2x3x

Ingrediënten

US Gebruikelijk - metrisch

• ▢ ¾ cup Amandelmeel - (notitie 1)
• ▢ ¼ cup Tapiocazetmeel - (notitie 2)
• ▢ ¼ theelepel Bakpoeder
• ▢ ½ theelepel Kaneel
• ▢ 3 eetlepels Kokosnootolie - (note 4) melted
• ▢ 3 eetlepels Honing - I use vegan honey (note 3)
• ▢ ½ theelepel Sinaasappelschil - (notitie 5)
• ▢ ¼ cup Pistaches
• ▢ ¼ cup Walnoten

Orange Honey Syrup

• ▢ 2 eetlepel Sinaasappelsap
• ▢ 3 eetlepels Sinaasappelmarmelade - (notitie 6)
• ▢ 3 eetlepels Honing - I use vegan honey (note 3)
• ▢ ½ theelepel Kaneel

Instructies

• Verwarm de oven voor tot 180 °C. Bekleed een grote bakplaat met bakpapier. Vet het bakpapier licht in met bakspray. Zet opzij.
• In a NutriBullet, add the walnuts and pistachios. Pulse 2-3 times for 3 seconds each time, scraping down the sides of the jug. You want a fine ground. It's ok to have a few larger bites, but not too big. Don't over-blend or it will turn into a paste.
• Set aside 2 tablespoons of the walnut/pistachio meal. You will use this to decorate the cookies later.
• In a large mixing bowl, add the remaining pistachio/walnut meal, almond flour, tapioca starch, baking soda, and cinnamon. Stir to combine.
• Add orange zest, coconut oil, and honey.
• Stir with a rubber spatula until a sticky cookie dough forms. If too dry, add a little extra honey. If too wet, add a little more almond flour. It should be sticky but easy to shape into balls.
• Divide into 10 balls of about 1 tablespoon each. Place on the prepared baking sheet, leaving half an inch between the cookies.
• Bake the cookies for 14 minutes at 350°F (180°C) until golden brown on the sides.
• Remove from the oven and keep for 10 minutes on the baking sheet to cool down at room temperature.

Sinaasappelsiroop

• Now you have two syrup options. If you don't like orange, warm the honey and cinnamon, and drizzle over the cookies. If you like orange, go to the next step.
• In a non-stick saucepan, add orange juice, orange marmalade, honey, and cinnamon.
• Stir and bring to a boil on medium-high heat. Reduce to medium heat and keep to a simmer for 2 minutes to thicken.
• Haal van het vuur.
• Pour a tablespoon of syrup on top of the lukewarm cookies and sprinkle the pistachio/walnut meal you set aside on top of each cookie. Transfer the cookies to a plate and pop it in the fridge to set.

Notes

Notes 1: I use ultra-fine, blanched almond flour. You can use almond meal, cashew flour. or sesame flour with similar results.

Notes 2: Or arrowroot powder. Other options will change the texture, making the cookies harder, drier less chewy, like with gluten-free all-purpose flour or cornstarch.

Notes 3: I use bee-free honey, which is a plant-based honey-like liquid that adds a honey flavor. You can swap for maple syrup or use honey if you use it in your kitchen.

Notes 4: Or any low-flavor oil you love, like light olive oil or malted plant-based butter.

Notes 5: Optional, skip if you don’t like the tangy flavor of orange zest.

Notes 6: Or apricot preserve.

OvenmodusIk gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.

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Voedingsbegeleiding

Portie: 1koekje | Calorieën: 176.9kcal | Koolhydraten: 18.6g | Eiwit: 2.9g | Vet: 11.6g | Verzadigd vet: 4.1g | Meervoudig onverzadigd vet: 1.9g | Enkelvoudig onverzadigd vet: 1.3g | Natrium: 32.3mg | Kalium: 63.6mg | Vezels: 1.6g | Suiker: 12.7g | Vitamine A: 29.5IU | Vitamine C: 3.3mg | Calcium: 30mg | Ijzer: 0.6mg | Magnesium: 9.4mg | Fosfor: 27.3mg | zink: 0.2mg

Ingrediënten en vervangingen

Voor dit recept heb je maar een paar simpele ingrediënten nodig. Hier lees je hoe je ze kunt kiezen en vervangen.

• Amandelmeel – This gives the cookies a tender, moist, and slightly nutty base. You can also use almond meal, cashew flour, or sesame flour for similar results.
• Tapiocazetmeel – This helps bind the ingredients and creates a chewy texture. Arrowroot powder also works well. Other options like all-purpose gluten-free flour or cornstarch will work but can make the cookies drier and harder.
• Bakpoeder – This is a leavening agent that helps the cookies rise and spread slightly, giving them a nice texture.
• Kaneel – This adds a warm, spicy flavor that is essential to the baklava taste.
• Kokosnootolie – This adds moisture and richness to the cookies. Any other mild-flavored oil, such as light olive oil, or melted plant-based butter works as a substitute.
• Honing – This provides sweetness and helps bind the dough. I use a plant-based, bee-free honey, but you can also use maple syrup. If you use honey, a classic baklava flavor will be present.
• Sinaasappelschil – This adds a bright, tangy citrus flavor. It’s optional, so you can skip it if you don’t like it.
• Pistachios and Walnuts – These are the key nuts that give the cookies their authentic baklava flavor and a little bit of crunch.
• Sinaasappelsap – This serves as the liquid base for the orange syrup.
• Sinaasappelmarmelade – This provides a sweet and slightly bitter citrus flavor for the syrup. Apricot preserves also work well for a less bitter option.

How to Make Baklava Cookies

This recipe is super simple. Here’s how to make it in a few pictures.

Carine's baktips

Ik deel graag nog een paar tips voor het perfecte koekje.

• Go Nutty – You can customize the flavor by swapping the walnuts for more pistachios or another type of nut that you love.
• Authentieke smaak – For a flavor closer to traditional baklava, try adding a quarter teaspoon of orange blossom water to the cookie dough.
• Citrus Swaps – If you don’t care for orange zest, you can use lemon zest instead. Many baklava variations use lemon, so feel free to experiment with different citrus flavors.
• Simpele siroop – If you don’t want to use the orange-flavored syrup, simply warm some honey with cinnamon and drizzle it over the cookies.
• No Over-Blending – When grinding the nuts in the blender, be careful not to over-blend them. Pulse them in short bursts to get a coarse meal, not a paste.

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