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the raw chef | Almond & Cinnamon Baklava

Desserts Homestudy

Almond & Cinnamon Baklava

Serves 2 to 4

½ cup almonds, soaked 4 hours

¼ cup walnuts, soaked 20 minutes

½ cup maple syrup

3 tablespoons Irish moss paste

½ teaspoon cinnamon

¼ cup f lax meal

1. Blend all ingredients in a high speed blender.

2. Spread very thinly on a non-stick dehydrator sheet.

3. Dehydrate f or 12 hours at 115° F, scoring into squares af ter approximately 4 hours. Once they

are cut into squares, they can also be taken of f the nonstick sheet.

¼ teaspoon cinnamon

¼ cup pistachios

¼ cup walnuts

¼ cup honey

2 tablespoons bee pollen

¼ teaspoon salt

1. Mix all ingredients in a bowl by hand.

2. Place a square of pastry and then spoon some of the mixture on this f irst piece.

3. Repeat f or 3 or 5 layers of the pastry and then optionally top with some orange zest.