When you have the week off from work, you make healthy baklava. Obviously.
I ran out of pistachios because they’d all been used during Diwali. Instead, I used hazelnuts, pecan nuts, almonds, desiccated coconut and walnuts. I roughly blended them until they were coarsely ground.
The syrup was made from organic leatherwood honey, water, a hint of lemon and half a vanilla pod. I mixed everything in a medium saucepan and let simmer for 15 minutes and then chilled while the pastry baked.
The pastry was filled with the nut mix and sealed shut with a coconut oil brushing. I cut them into rectangle/square shapes and lay them on a lines baking tray. The pastry baked for about 20 minutes, and I flipped them around 10 minutes in.
When the pastry was baked, I transferred the pieces into a baking dish and poured over the syrup and let sit for 4 hours to allow the syrup to soak through.
Considering starting a baking/cooking section on this blog so I have a record of everything I create.
I’ve spent the whole day cooking, and honestly, how do people hate cooking? It’s therapeutic and you eat what you create. What a bonus.