CINDY A
03-11-2011, 08:20 PM
FOUND THIS ON ANOTHER SITE
It's very close to the book. The changes were made by adding honey instead of agave and cloves were added here. The prep is also different from the book. In the book the baklava are topped with yacon syrup.
Spiced Raw Baklava
Submitted by CocoatRoost on March 10, 2011 - 5:11pm For more inspiration please visit Roost!
Servings: 10-12 (depending on how you cut each slice)
This is a delicious alternative to traditional baklava and made entirely of raw nuts!
(adapted from Sweet Gratitude by Matthew Rogers)
Ingredients:
The Dough:
1 1/2 cups soaked raw cashews (soaked overnight or for at least 3 hours)
2 TBS lemon juice
1/4 tsp salt
2 TBS honey
1/2 cup water
1 TBS vanilla extract
The Filling:
1 1/2 cups raw pistachios
1/4 tsp salt
3 TBS honey
1/2 TBS vanilla extract
1/2 TBS lemon juice
1/4 tsp clove
1/4 tsp cardamom
Preparation:
For the dough
Blend all ingredients until smooth and creamy (you will need a high speed blender such as Blentec or Vitamix). Pour on dehydrator sheet (with teflex) and carefully spread around with a spatula until mixture is covering most of the sheet in a thin, even layer. Dehydrate at 125F for two hours, then turn it down to 105F and dehydrate for an additional 10-15 hours. The sheet should not be fully dry, you want it to peel off the teflex like fruit leather.
For the filling,
Lightly process pistachios, salt and spices first. Add the rest of the ingredients and continue processing until mixture is consistent and pistachios are still slightly chunky.
Carefully cut the dehydrated dough into equal size pieces (size is up to you) and layer with the pistachio mixture. Using your hands is the best way to spread the pistachio mixture.
It's very close to the book. The changes were made by adding honey instead of agave and cloves were added here. The prep is also different from the book. In the book the baklava are topped with yacon syrup.
Spiced Raw Baklava
Submitted by CocoatRoost on March 10, 2011 - 5:11pm For more inspiration please visit Roost!
Servings: 10-12 (depending on how you cut each slice)
This is a delicious alternative to traditional baklava and made entirely of raw nuts!
(adapted from Sweet Gratitude by Matthew Rogers)
Ingredients:
The Dough:
1 1/2 cups soaked raw cashews (soaked overnight or for at least 3 hours)
2 TBS lemon juice
1/4 tsp salt
2 TBS honey
1/2 cup water
1 TBS vanilla extract
The Filling:
1 1/2 cups raw pistachios
1/4 tsp salt
3 TBS honey
1/2 TBS vanilla extract
1/2 TBS lemon juice
1/4 tsp clove
1/4 tsp cardamom
Preparation:
For the dough
Blend all ingredients until smooth and creamy (you will need a high speed blender such as Blentec or Vitamix). Pour on dehydrator sheet (with teflex) and carefully spread around with a spatula until mixture is covering most of the sheet in a thin, even layer. Dehydrate at 125F for two hours, then turn it down to 105F and dehydrate for an additional 10-15 hours. The sheet should not be fully dry, you want it to peel off the teflex like fruit leather.
For the filling,
Lightly process pistachios, salt and spices first. Add the rest of the ingredients and continue processing until mixture is consistent and pistachios are still slightly chunky.
Carefully cut the dehydrated dough into equal size pieces (size is up to you) and layer with the pistachio mixture. Using your hands is the best way to spread the pistachio mixture.