Baklava Kurabiyeleri (Sağlıklı, Glutensiz)

Bunlar Baklava Kurabiyeleri 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.

İçindekiler

+ Daha Fazlasını Görüntüle- Daha Az Göster

Tarifin tamamı hemen aşağıda olsa da, malzeme değişiklikleri, pişirme ipuçlarım ve adım adım fotoğraflar da dahil olmak üzere daha aşağıda yer alan tüm ipuçlarımı kaçırmayın!

Baklava Kurabiyeleri

Bunlar Baklava Kurabiyeleri 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.

5 1 oydan

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Hazırlama Süresi: 10 dakika dakika

Cook Zaman: 14 dakika dakika

Toplam zaman: 24 dakika dakika

Ders: Tatlı, Atıştırmalık

Mutfak: Akdeniz

porsiyon: 10 kurabiye

Kalori: 176.9 kcal

Yazar: Carine Claudepierre

Pişirme ModuEkranınızın kararmasını önleyin

1x2x3x

malzemeler

ABD Geleneksel - metrik

• ▢ ¾ Fincan Badem unu - (not 1)
• ▢ ¼ Fincan Tapyoka nişastası - (not 2)
• ▢ ¼ çay kaşığı Karbonat
• ▢ ½ çay kaşığı Tarçın
• ▢ 3 yemek kaşığı Hindistancevizi yağı - (note 4) melted
• ▢ 3 yemek kaşığı Bal - I use vegan honey (note 3)
• ▢ ½ çay kaşığı Portakal kabuğu rendesi - (not 5)
• ▢ ¼ Fincan Antep fıstığı
• ▢ ¼ Fincan Ceviz

Orange Honey Syrup

• ▢ 2 yemek kasigi Portakal suyu
• ▢ 3 yemek kaşığı Portakal marmelatı - (not 6)
• ▢ 3 yemek kaşığı Bal - I use vegan honey (note 3)
• ▢ ½ çay kaşığı Tarçın

talimatlar

• Fırını 180°C'ye (350°F) önceden ısıtın. Büyük bir fırın tepsisini yağlı kağıtla kaplayın. Kağıdı hafifçe yemeklik yağ spreyi ile yağlayın. Kenara koyun.
• 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.

portakal şurubu

• 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.
• Ateşten alın.
• 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.

notlar

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

Notlar 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.

Notlar 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.

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

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

Notlar 6: Or apricot preserve.

Fırın Modu: Ben fanlı (konveksiyonlu) modu kullanıyorum. Eğer geleneksel modu kullanmanız gerekiyorsa, sıcaklığı 25°F (15°C) artırmanızı öneririm. Pişirme süresi aynı kalmalı, ancak birkaç dakika daha uzun sürebilir.

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Beslenme

Porsiyon: 1kurabiye | Kalori: 176.9kcal | Karbonhidratlar: 18.6g | Protein: 2.9g | Şişman, yağ: 11.6g | Doymuş yağ: 4.1g | Doymamış yağ: 1.9g | Tekli Doymamış Yağ: 1.3g | Sodyum: 32.3mg | Potasyum: 63.6mg | Lif: 1.6g | Şeker: 12.7g | A vitamini: 29.5IU | C vitamini: 3.3mg | Kalsiyum: 30mg | Demir: 0.6mg | Magnezyum: 9.4mg | Fosfor: 27.3mg | çinko: 0.2mg

Malzemeler ve Değişiklikler

Bu tarifi yapmak için sadece birkaç basit malzemeye ihtiyacınız var. İşte bunları nasıl seçeceğiniz ve değiştireceğiniz.

• Badem unu – 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.
• Tapyoka nişastası – 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.
• Karbonat – This is a leavening agent that helps the cookies rise and spread slightly, giving them a nice texture.
• Tarçın – This adds a warm, spicy flavor that is essential to the baklava taste.
• Hindistancevizi yağı – 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.
• Bal – 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.
• Portakal kabuğu rendesi – 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.
• Portakal suyu – This serves as the liquid base for the orange syrup.
• Portakal marmelatı – 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'in Pişirme İpuçları

Mükemmel bir kurabiye için birkaç ipucu daha paylaşayım.

• Go Nutty – You can customize the flavor by swapping the walnuts for more pistachios or another type of nut that you love.
• Otantik Lezzet – 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.
• Basit Şurup – 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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