Coconut & Honey Baklava

Ingredients:

• 16 sheets phyllo dough
• 1 cup mixed nuts (like walnuts, pistachios, and almonds), finely chopped
• ½ cup Earth’s Finest Organic Coconut Flour
• ¾ cup Earth’s Finest Organic Virgin Coconut Oil, melted
• 1 tsp ground cinnamon
• ¼ tsp ground cardamom

For the syrup:

• 1 cup Earth’s Finest Organic Forest Honey
• ½ cup water
• 1 tbsp Earth’s Finest Organic Virgin Coconut Oil with Vanilla
• A slice of lemon

Method:

1. Prepare the Filling: In a mixing bowl, combine the mixed nuts, organic coconut flour, cinnamon, and cardamom.
2. Layer the Baklava: Preheat the oven to 350°F (175°C). Brush a rectangular baking dish with some melted organic virgin coconut oil. Place one sheet of phyllo at the bottom, brush with coconut oil, and repeat until you have 4 sheets layered. Spread a third of the nut mixture evenly over the top. Repeat the process with the next set of 4 sheets and another third of the nut mixture. Do it once more with the final 4 sheets and remaining nut mixture. Finish off with 4 more phyllo sheets on top, brushing each with coconut oil.
3. Using a sharp knife, cut the baklava into diamond or square shapes.
4. Bake: Place the baklava in the preheated oven and bake for 40-45 minutes or until it’s golden brown and crisp.
5. Prepare the Syrup: While the baklava is baking, make the syrup. In a saucepan, combine organic forest honey, water, a slice of lemon, and organic virgin coconut oil. Bring to a boil, then reduce the heat and let it simmer for 10 minutes. Add vanilla extract and remove from heat.
6. Pour the Syrup: Once the baklava is baked, remove it from the oven and immediately pour the hot syrup over it, ensuring it seeps into all the cuts.
7. Allow the baklava to cool for several hours as it soaks up the syrup.

Chef’s Notes:

• Be sure to keep the phyllo sheets covered with a damp cloth while working to prevent them from drying out.
• The baklava tastes even better the next day once it has fully absorbed the syrup.