Gluten-Free Vegan Baklava Recipe

Introduction

Gluten-free vegan baklava offers a fresh twist on the classic dessert, using rice paper sheets instead of traditional phyllo dough. With layers of spiced nuts and a sweet syrup, this recipe is simple, delicious, and perfect for those avoiding gluten and animal products.

Ingredients

• 150 g (1 cup) shelled pistachios (or substitute walnuts, pecans, hazelnuts, or a mixture)
• 3 tablespoons coconut sugar (or substitute cane sugar)
• ½ teaspoon ground cinnamon (optional)
• 6 rice paper sheets (raw spring roll wrappers)
• 90 ml (⅓ cup) unsweetened almond milk (or other plant-based milk)
• 1 tablespoon coconut oil, melted (or substitute vegetable oil, olive oil, or another mild oil)
• 2 tablespoons agave syrup (or substitute maple syrup or other sweetener)
• 3 tablespoons boiling hot water

Instructions

1. Step 1: Prepare the nuts by placing pistachios, coconut sugar, and cinnamon (if using) in a food processor. Pulse until you have a coarse powder, being careful not to over-process into fine powder or nut butter.
2. Step 2: Cut each rice paper sheet into eighths by halving three times, producing 48 triangular pieces in total.
3. Step 3: Combine almond milk and melted coconut oil in a wide, shallow bowl for dipping the rice paper sheets.
4. Step 4: Preheat your oven to 180°C (350°F). Lightly scatter 1 tablespoon of the nut mixture evenly over the bottom of a round baking dish (about 17 cm / 6¾ inch diameter).
5. Step 5: Quickly dip a few rice paper triangles into the almond milk mixture, taking care not to oversoak them. Lay these sheets flat over the nuts in the baking dish.
6. Step 6: Sprinkle another tablespoon of the nut mixture evenly over the rice paper layer.
7. Step 7: Repeat soaking and layering rice paper sheets and nuts, using 1 tablespoon of nuts per layer until all sheets are used. Ensure the final top layer of rice paper is fully covered with the remaining nut mixture to avoid hard texture.
8. Step 8: Bake the assembled baklava for 15 minutes until the top is golden brown.
9. Step 9: While baking, mix agave syrup with boiling water to make the syrup. Drizzle it evenly over the baklava as soon as it comes out of the oven to soak in fully.
10. Step 10: Allow the baklava to cool completely before slicing and serving. This lets the texture set and the syrup absorb better for the best eating experience.

Tips & Variations

• Use a mix of nuts for a richer flavor and texture.
• If you prefer a sweeter baklava, increase the amount of agave syrup or maple syrup in the syrup mixture.
• Be gentle when soaking rice paper sheets to avoid tears and sogginess.
• Try adding a pinch of cardamom or nutmeg to the nut mixture for an extra warm spice note.

Storage

Store leftover baklava in an airtight container at room temperature for up to 2 days. Note that rice paper sheets tend to harden overnight, so it’s best enjoyed fresh. Reheating is not recommended as it may toughen the texture further.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, walnuts, pecans, hazelnuts, or a mix of these are great substitutes and will work well in this recipe.

Why do I need to wait for the baklava to cool before cutting?

The rice paper sheets have a gummy texture while hot, which makes slicing difficult and the texture less enjoyable. Cooling allows the syrup to soak in and the texture to firm up for better serving.

Gluten-Free Vegan Baklava Recipe

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★★★★★

4.5 from 90 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free, Vegan

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Description

This Gluten-Free Vegan Baklava offers a delightful twist on the traditional Middle Eastern dessert, using crispy rice paper sheets instead of phyllo dough. Packed with a flavorful blend of pistachios and coconut sugar, and sweetened with a light agave syrup drizzle, this baklava is both crunchy and satisfyingly sweet. Perfect for those avoiding gluten and animal products, it’s a creative, easy-to-make treat that bakes to golden perfection in just 15 minutes.

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Ingredients

Scale 1x2x3x

For the Nuts:

• 150 g (1 cup) shelled pistachios (or substitute walnuts, pecans, or hazelnuts, or a mix)
• 3 tablespoons coconut sugar (or substitute cane sugar)
• ½ teaspoon ground cinnamon (optional)

For the Rice Paper Sheets:

• 6 rice paper sheets (raw spring roll wrappers)
• 90 ml (⅓ cup) unsweetened almond milk (or other plant-based milk)
• 1 tablespoon coconut oil, melted (or substitute vegetable oil, olive oil, or other neutral oil)

For the Syrup:

• 2 tablespoons agave syrup (or substitute maple syrup or other sweetener)
• 3 tablespoons boiling hot water

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Instructions

1. Prepare the Nuts: Place the shelled pistachios, coconut sugar, and optional cinnamon into a food processor. Blend gently until you achieve a coarse powder texture. Avoid over-blending to prevent turning the nuts into a fine powder or nut butter, as this would affect the texture required for the baklava layers.
2. Prepare Rice Paper Sheets: Cut each rice paper sheet into eight triangular pieces by folding or slicing carefully: first in half, then in half again, and finally half once more, resulting in 48 triangles. This size will help you layer the baklava evenly.
3. Make the Soaking Mixture: In a wide, shallow bowl, combine the unsweetened almond milk and melted coconut oil. This mixture is used to soften the rice paper sheets, making them pliable without becoming soggy.
4. Assemble the Baklava: Preheat your oven to 180°C (350°F). Scatter 1 tablespoon of the blended nut mixture evenly across the bottom of a 17 cm (6¾ inch) diameter round baking dish (about 4 cm deep). Dip a few rice paper triangles briefly into the almond milk mixture—avoid soaking too long to prevent sogginess—and layer them flat over the nuts. Sprinkle another tablespoon of the nut mixture on top, then dip and add another layer of rice paper sheets. Repeat these layering steps until all rice sheets are used, always using 1 tablespoon of nut mixture per layer. Finish by covering the final layer of rice paper entirely with the remaining nut mixture to ensure a good texture after baking.
5. Bake the Baklava: Place the assembled baklava in the preheated oven and bake for 15 minutes or until the top is a lovely golden brown.
6. Prepare the Syrup: While baking, combine the agave syrup with 3 tablespoons of boiling water and stir well to create a thin syrup.
7. Finish the Baklava: When the baklava is out of the oven and still hot, drizzle the prepared syrup evenly over the top so it can soak in well. Allow the baklava to cool completely to let the syrup absorb and the rice paper to firm up, which helps with slicing and enhances the texture. Note that it is best enjoyed the same day, as the rice paper can harden overnight.

Notes

• Use a mixture of nuts for more complex flavor and texture.
• Do not over-soak rice paper sheets; they should be just pliable enough to handle without tearing.
• Ensure the top layer of baklava is fully covered with the nut mixture to avoid hard, unpleasant texture after baking.
• The baklava is best eaten on the day it is made for optimal texture and freshness.
• Slice only after the baklava has fully cooled to prevent gummy texture and messy cuts.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Gluten-Free, Vegan, Baklava, Middle Eastern Dessert, Rice Paper, Pistachios, Nut Dessert, Healthy Sweet Treat