NO GLUTEN, NO SUGAR, NO BAKE BAKLAVA
- Food processor
- 1 cup walnuts
- 1 cup pistachios
- 1/2 tsp cinnamon
- 1/2 tsp lemon zest
- 1/2 tbsp lemon juice
- 1 tsp vanilla
- 1/2 cup honey
- 2 tbsp ghee melted
- 1/8 tsp salt
- Line plate or small baking sheet with parchment paper or silicone mat.
- Pulse walnuts, pistachios, salt and cinnamon together in a food processor until large pieces form. Or you can pulse until desired consistency - the more you do it, the finer your mixture will become.
- In a medium bowl, stir together lemon zest, vanilla, honey, melted ghee, lemon juice and nuts mixture, shape into 2 inch balls and put them on the plate baking sheet. Your baklava will be sticky due to soft honey but will hold its shape as it chills.
- Chill in the fridge for 20-30 minutes (you can also store them in the fridge longer) and only take them out of the fridge when you're ready to devour the desert.