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Delectable Desserts

Gluten-Free Baklava Cups

12 cups
Intermediate
40
Mini baklava cups filled with pistachios. These gluten-free baklava cups are the perfect sweet treat for in-between meals.
Ingredients
How to Prepare
Utensils
For the mini-muffin tray
mini-muffin tray
For the mini-muffin tray
butter or oil
For the base
125 grams
oats
50 grams
coconut oil
45 ml
maple syrup
For the almond layer
50 grams
ground almonds
45 ml
maple syrup
10 grams
coconut oil
For the nut layer
50 grams
pistachios
45 ml
maple syrup
0.5 tsp
ground cinnamon
0.5 tsp
ground cardamom
Total:
40 min
Prep:
20 min
Bake:
20 min
1

Blend the oats into a fine flour in the food processor. Grease 12 muffin cups of a 24 muffin tin. Chop the pistachios. Preheat your oven.

Top/Bottom Heat: 180°C
Fan Assisted: 160°C

2

Mix the oats with coconut oil and maple syrup. Press the base into the muffin moulds.

3

Mix the almonds with the other ingredients then divide between the cups. Firmly press the mixture down.

4

Stir the pistachios, syrup, and spices together, then sprinkle over the top of the cups. Bake.

Rack position: Middle rack

Baking time: about 20 Minutes

5

Let the baklava bites cool completely in their cups/moulds. After they have cooled, loosen with a small knife.

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