Healthy Baklava with Rice Paper, Nuts and Dates

Ingredients

• 1 bicchiere Unsweetened almond milk
• 1 Egg
• 6 fogli Rice paper
• 25 g Pistachios (Some of the chopped pistachios are mentioned for garnishing in the instructions, but the amount is not specified separately.)
• 25 g Walnuts
• 25 g Hazelnuts
• 3 Pitted dates
• 2 spruzzi Ghee cooking spray (The post indicates 2 calories per spray; used in two separate layers.)
• Organic agave syrup (A drizzle over the top, optional.)
• Chopped pistachios (For garnish; quantity not specified.)

Steps

1. 1

   Prepare the filling: place the pistachios, walnuts, hazelnuts and dates in a food processor and blend until evenly chopped.

2. 2

   In a large bowl, combine the almond milk and egg; whisk lightly with a fork.

3. 3

   Quickly dip the rice paper sheets in the liquid mixture, without leaving them submerged for too long to prevent them from becoming excessively soft. Arrange the first three layers on the bottom of a baking dish.

4. 4

   Spread a generous layer of the chopped nuts and dates over the top, then spray with a thin layer of ghee.

5. 5

   Quickly dip the remaining three rice paper sheets in the mixture and arrange them over the filling.

6. 6

   Score the surface with a knife, forming many small squares, then spray with a second thin layer of ghee.

7. 7

   Bake in a preheated conventional oven at 180°C for 15–20 minutes.

8. 8

   Remove from the oven and garnish with a drizzle of agave syrup and chopped pistachios.

Notes

The glass of milk was estimated at 240 ml because the source does not specify its capacity. The amount of chopped pistachios and agave syrup is not specified. The source advises not leaving the rice paper in the liquid for too long.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• refined-sugar-free
• baked
• quick