I am not the kind of person who makes homemade sprinkles. Fiddly, unnecessary and pretentious would spring to mind whenever I read a blog post or saw an Instagram post espousing how we should all make them from scratch.
You know how sometimes you set yourself a challenge that, at the time, seems totally reasonable and fairly sane, but later you find yourself questioning why on earth you ever thought it was a good idea? Well, I decided to make filo. From scratch. And three days later my wrists were still hurting from all the rolling. I would say it was worth it, but only because now I will appreciate shop bought filo SO much more.
Honestly, I would say only make filo from scratch if you really, really love rolling pins. It took me nearly an hour to roll out all the sheets of dough, and a few of them were still a little thicker than I’d have liked. Thank god for podcasts!
However, the upside of all this filo-angst is nut-free Baklava; its not just possible, its also delicious!
Baklava has always been one of those bakes that is so nut-dependent that I never even considered trying to make a nut-free version that I could eat. But once I’d made homemade filo, it was the first thing that sprang to mind to make with it. I looked around for recipe inspiration, and found lots of recipes that used exclusively sesame seeds. I wanted some variation, so added sunflower seeds, which I think also taste very nutty.
When the baklava comes out of the oven you soak it in an orange and cinnamon syrup which soaks into the filling and the pastry. The final, cooled baklava is sticky and rich, but has bite and depth. It was so good for breakfast, but any more than a few squares at a time will give you a sugar headache. Although I’d urge not to make the pastry, I would recommend making this Nut-free Baklava so you can try it and tell me if it’s anything like the real thing!
Recipe: Nut-free Baklava
Ingredients: Filo (recipe from The Spruce)
3 cups of plain flour
1/2 cup hot water
1tsp white vinegar
1tbsp olive oil
Cornflour, for rolling
1 cup of roasted sunflower seeds
1 cup of roasted sesame seeds
zest of 3 clementines
1tsp ground cinnamon
1/2 tsp ground cardamon
Olive oil, for brushing
1 cup of orange juice
1 1/2 cups sugar
3 cardamon pods
half a cinnamon stick
Method: Nut-free Baklava
- First, make the pastry (feel free to skip this step and use the shop bought stuff). In a bowl mix together the flour, water and vinegar until it forms a rough dough. Add the oil and mix to combine. Knead for about 10 minutes until it forms a silky smooth dough. Roll into walnut sized balls, place on a tray dusted with cornflour, cover with clingfilm and leave to rest for few hours.
- To roll out the dough, use liberal amounts of cornflour on your hands, surface and rolling pin. Roll until its as thin as you think you can get it, and then keep on going. Repeat for each sheet, stacking together and covering with a damp tea towel the sheets you have finished to stop them drying out.
- Preheat the oven to 160C and grease a baking dish (I used a square 20cm tin).
- To make the filling, blitz the seeds in a food processor until they make a rubble, with some larger chunks left. Mix in the spices and zest.
- To assemble, add in layers of filo, brushed liberally with olive oil. Then add the filling and smooth until flat. Keep adding layers of filo brushed with oil until you’re out of pastry. I used about 10 layers on the bottom and 8 on the top. Score the baklava into diamonds all the way through each layer.
- Bake for about an hour, until the top is golden and crisp.
- While the baklava is in the oven make the syrup. Combine all the syrup ingredients in a pan and bring to the boil, then simmer for 10 mins. Once the baklava comes out of the oven, pour the syrup down the cracks and leave to absorb.
For me, January is not a month of giving things up. Resolutions have never really appealed, and denying myself is not my style. However, the though of trying Veganuary, where you eat vegan for January, has been ticking over in my mind for a while. I’m keen to try and reduce my environmental impact, and alongside other ethical shopping habits, veganism seems like a good way to do that, .
We’re so close now. Christmas is here and so are the last stages of gift buying and wrapping. For the last few years I’ve made various edible gifts, and the best ones now come back annually. Candied clementine slices dipped in chocolate are a must, and always disappear before new year. This year in particular I’m trying to cut down on unnecessary presents, and only give things that will last or be loved, even if that’s just something small.
Veganism is something I’ve had an interest in for a while, but just isn’t practical alongside an allergy to nuts and coconut. The best I’ve managed is four days before I had to give up. Although I can’t commit to it as a lifestyle, I still have an interest in vegan baking, and substitutions in general. Who doesn’t like making tasty treats as many people as possible can enjoy?
One ingredient that has been particularly intriguing me is aquafaba. Aquafaba is the liquid from a can of chickpeas or beans, and has properties similar to egg whites, which make it great for vegan and egg-free recipes. It whisks to stiff peaks and also has bonding qualities, thanks to the combination of carbohydrates and proteins it contains. A common use is meringues, which I’ve attempted and failed beofre, but I wanted to get back of the aquafaba train. I’ve joined an aquafaba recipe Facebook group and been getting daily recipe inspiration. I decided that this ice cream recipe would be a good place to restart my aquafaba journey.
One of the most frustrating things about having a nut allergy is severe fear of missing out (FOMO).
There are so many foods that look bloody delicious but I’ll never be able to try. I just know if I could eat them I’d be such a nut enthusiast! So I fantasize about macarons, frangipane tarts, nut butters and other delicious (I’m assuming!) nutty goodies and then plot to create my own nut-free versions.