This easy, homemade Baklava Butter is a deliciously healthy indulgence. Even better, it takes less than 10 minutes to make & stores well in the refrigerator for up to 1 week. Eat it straight off the spoon, or add it to yogurt or oatmeal, or spread it over whole grain gluten free toast for a nourishing breakfast or snack.
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Baklava Butter

Yes, you read that right: The nutty, honey-sweetened decadence of Greece’s most famous dessert—without all the layers of buttered phyllo dough and heavy syrup. By folding all the ingredients into softened “butter,” you get a spreadable guilty pleasure to enjoy on sprouted-grain toast, stirred into yogurt, or stuffed into dates. After all, it’s okay to treat yourself once in a while. It’s all about balance! This makes quite a bit and should be used within 10 days, so consider sharing some as a gift!
Wild Bonus: Healthy fats plus nut-derived fiber are essential building blocks for balanced gut health.
Course Breakfast, Dessert, Snack
Cuisine Mediterranean
Diet Dairy Free, Gluten Free, Grain Free, Low FODMAP Option, Vegan Option, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 235kcal
Author Reprinted from WILD MEDITERRANEAN by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright 2017, Stella Metsovas

Ingredients

  • cups walnuts
  • 1/2 cup roasted almonds
  • 1/3 cups pistachios
  • 1/2 cup almond meal
  • 1/4 cup organic honey
  • 1 tablespoon coconut sugar
  • 1 teaspoon ground cinnamon
  • Pinch of sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon vanilla extract

Instructions

  • In a food processor, combine the walnuts, almonds, and pistachios. Pulse until coarsely ground or finely chopped—be careful not to over process. Transfer the mixture to a medium bowl and stir in the almond meal.
  • In a small pot, combine the honey, sugar, cinnamon, and salt with 2 tablespoons of water. Bring to a gentle simmer over low heat, then remove from the heat and add directly to the bowl with the nut mixture. Add the olive oil and vanilla extract and mix well.
  • Transfer the butter to clean glass jar, refrigerate, and use within a week.

Notes

  1. LOW FODMAP OPTION: Low FODMAP-Substitute honey w/ maple syrup & omit pistachio nuts, or substitute with your favorite low FODMAP nut.
  2. VEGAN OPTION: Substitute honey with maple syrup.
  3. I made this with macadamia nut oil which is also rich in healthy monounsaturated fats, like olive oil, and it was delicious!

Nutrition

Serving: 1serving | Calories: 235kcal | Carbohydrates: 14g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Sodium: 41mg | Potassium: 152mg | Fiber: 3g | Sugar: 9g | Vitamin C: 1% | Calcium: 5% | Iron: 6%