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Lectin Free Baklava

Updated: Dec 2, 2020

Baklava without lectins is possible! Layers of cinnamon walnuts and pistachios between paper thin cassava pastry doused with honey fragrant sugar free syrup.

Lectin Free Gourmet Baklava

Baklava is a special treat enjoyed in many Mediterranean countries. The first time I had this honey, nutty, layered confection was at a Greek festival in Salt Lake City.

Greek baklava tastes like honey. However, in Middle Eastern countries, the syrup is perfumed with orange blossom water. Both are delicious!

Because I can't decide whether I love the honey or the distinct orange blossom version more, I chose to make a hybrid syrup with both flavors.

We lectin free peeps, can't do sugar, so there's just a touch of honey in the syrup. The other sweetness comes from a natural birch sweetener and less sweet prebiotic syrup called FiberYum. I was able to achieve a darn authentic tasting syrup, albeit a little less sweet, with these wonderfully healthy ingredients.

Wanna make baklava? Okay, let's do it!

The Recipe

Lectin Free Gourmet Baklava

1 C Pistachios

1 C Walnuts

1 T Cinnamon

1/4 C FiberYum syrup (Amazon)

1/4 C Xyla

1/4 C Water

1 T Raw Local Honey

2 t Orange Blossom Water (Middle Eastern market)

1/4 C Melted Ghee or Compliant Butter

1 8 ct. Package Siete Cassava Tortillas

Step : Chop Nuts

In a small food processor put walnuts, pistachios and cinnamon. Pulse 7-10 times until coursely chopped. Set aside.

Step 2: Make Syrup

In a small saucepan, bring FiberYum, Xyla, honey and water to a boil. Reduce heat and simmer 3 minutes. Remove from heat and add orange blossom water. Let syrup cool while you assemble your baklava layers.

Step 3: Assemble Baklava Layers

Preheat oven to 325 degrees. Keep a small dish of your melted butter and a brush close by for this step. Brush bottom of a round 8 inch pan with melted butter. Place one tortilla on the bottom of the buttered pan. Drizzle the tortilla with butter. Sprinkle about 2 T of the nuts mixture evenly over the buttered tortilla. Repeat the process until one tortilla is left. Place the last tortilla on top and brush with butter, but NO NUTS.

Step 4: Cut Baklava and Bake and Cover with Syrup

Cut the layered baklava into diamond shapes. Place in the 325 degree oven for 25 -30 minutes or until golden brown and crisp. Take out of oven and pour cooled syrup over the hot baklava. Let cool to room temperature before serving.

Makes a great dessert for Christmas or special holidays.


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