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Recipe Card

Vegan, Kidney-Friendly & Gluten-Free Baklava
Vegetarian, Vegan, Healthy-Kidney, Gluten-Free, Low-GI, Plant-Strong, Lacto-Ovo-Vegetarian, Flexitarian, Pescatarian, Mediterranean, Noom, Fast-800, OMAD-Diet, CSIRO-Flexi, 5-2-Diet
This modern baklava recipe keeps the traditional baklava flavors rich while being plant-based and easy on the kidneys

Preparation Time
Preparation Time: 20 min
Cooking Time: 30 min
Ready in: 50 min
Servings: 12

Cuisine
Cuisine: Azerbaijani, Turkish, Persian, Greek, Arabic

Ingredients
  • Crust (Gluten-Free & Vegan Alternative to Phyllo Dough):
    • 1 ½ cups almond flour
    • ½ cup coconut flour
    • ¼ cup olive oil (or melted coconut oil)
    • 2 tbsp maple syrup (or agave)
    • ½ tsp vanilla extract
    • 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 min)
  • Nut Filling (Kidney-Friendly & Vegan Choice):
    • 1 cup macadamia nuts (lower in phosphorus & potassium)
    • ½ cup pecans (kidney-friendly alternative to walnuts)
    • 1 tsp cinnamon
    • ½ tsp cardamom (optional)
    • 2 tbsp maple syrup
  • Vegan Honey Syrup:
    • ¼ cup maple syrup (or agave)
    • ¼ cup water
    • 1 tsp lemon juice
    • ½ tsp vanilla extract
Instructions
  1. Preheat oven to 350°F (175°C). Line a small baking dish with parchment paper.
  2. Prepare the gluten-free crust:
    • In a bowl, mix almond flour, coconut flour, olive oil, maple syrup, vanilla, and flax egg.
    • Press half of this mixture into the baking dish to form the bottom crust.
  3. Prepare the nut filling:
    • Chop macadamia nuts and pecans finely.
    • Mix with cinnamon, cardamom, and maple syrup.
    • Spread the nut mixture evenly over the crust.
  4. Top with remaining crust:
    • Crumble or press the remaining almond flour mixture over the nuts.
  5. Bake for 25-30 minutes until golden brown.
  6. Make the vegan honey syrup:
    • In a saucepan, warm maple syrup, water, lemon juice, and vanilla over low heat for 3-5 minutes.
    • Let it cool slightly.
  7. Drizzle syrup over baked baklava while warm. Let it sit for 1-2 hours to absorb the flavors.
Nutrition Info (per serving)
  • Serving Size: 1 Square
  • Calories: ~180 kcal
  • Proteins: ~3g
  • Carbs: ~12g
  • Fiber: ~2g
  • Sugars: ~6g (from maple syrup)
  • Fats: ~14g
  • Saturated Fat: ~3g (from nuts & coconut flour)
  • Unsaturated Fat: ~10g (healthy fats from nuts & olive oil)
  • Sodium: ~5mg (very low)
  • Potassium: ~90mg (kidney-friendly)
  • Phosphorus: ~50mg (kidney-friendly)
Tips, Notes & Alternatives
What makes this recipe work for a Vegan, Healthy-Kidney, & Gluten-Free Diet:
  • Vegan – Uses a flax egg instead of traditional eggs.
  • Kidney-Friendly – Macadamia nuts & pecans are lower in phosphorus & potassium (potassium - less than 100mg per serving).
  • Gluten-Free – No wheat, only almond & coconut flour.
  • Dairy-Free – No butter, only olive oil or coconut oil – easy on the kidneys.
  • Lower Sugar – Uses maple syrup or agave instead of refined sugars.
  • Healthy fats coming from nuts & olive oil.
  • Credits: Zara Jamil
  • Reference URL: https://www.foodgalaxies.com/DisplayRecipe?rID=76