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We have all had the oh, so intensely sweet baklava from local bakeries. My version is a bit more delicate, but no less satisfying and when you see how easy it is to make, you will never buy it again, but will always make it fresh!

2/3 cup extra virgin olive oil
1 1/2 cups Suzanne's Specialties brown rice syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 cup apple juice
zest of 1 orange
1 box phyllo dough
2 cups blanched almonds - ground
2 cups shelled hempseeds


Place the oil in a small bowl for brushing. Make syrup by whisking rice syrup, cinnamon, cardamom, apple juice and orange zest together.  Preheat the oven 350 degrees and lightly oil a 9x13 inch casserole dish. Lay three layers of phyllo in the bottom of the dish. Brush lightly with oil.

Mix almonds and hemp seeds together. Sprinkle half and a mixture over the dough and spoon some syrup over top. Lay three more sheets on top, brush with oil and sprinkle with the remaining nuts. Spoon some syrup over the nuts. Lay another three layers of over top. Mix together the remaining oil with this syrup and pour over the entire dish.

Bake for about 45 minutes, or until the top is quite crispy and browned. Cool slightly before slicing into squares.

Note: You can replace the hempseeds with finely ground almond meal if you desire.


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