baklava bars gluten free

 

Shortbread

2 cups almond flour
2 tablespoons oat flour

1/4 teaspoon salt
1/3 cup sugar or 1/2 cup sugar free allulose 

1 stick Butter

option: lemon zest 

Topping

1/3 cup chopped pistachios
1/3 cup chopped pecans or walnuts
1/4 cup sugar or 1/3 cup sugar free allulose
1/4 teaspoon salt, if nuts aren't salted
1/2 teaspoon cinnamon
3 tablespoons melted Butter

Syrup

⅓ cup honey
2 tablespoons water
1 tablespoons lemon juice
⅛ teaspoon salt

Preheat the oven to 325° and line a 9x9 pan with parchment paper.

Make the shortbread.

In a medium bowl, combine the almond flour, coconut flour, salt, maple syrup and butter. 

Stir well until dough is formed. 

Press evenly into the prepared pan and bake for 15-18 minutes, until the edges are slightly brown.

Make the nut topping. 

In a small bowl, combine the chopped nuts, sugar, salt, cinnamon, and melted butter. 

Stir to combine and scoop this over the partially baked shortbread crust. 

Try to spread it as evenly as possible and bake 18-20 more minutes, until edges are golden brown.

Make the honey topping. 

In a small saucepan, combine the honey, water, lemon juice and salt. 

Bring to a boil and then reduce and simmer for 5 minutes, until it starts to thicken. 

Stir regularly. 

Once the bars are done baking, pour this syrup evenly on top of the nuts and let fully cool.

These are easiest to cut 1 day after baking at room temperature. 

To cut into diamonds, make 1 ½ inch slices across one way, making a total of 5 long strips. 

Then make 1 ½ inch cuts at a diagonal, making diamonds. 

Alternatively, you can cut these into triangles which is easier and every piece is pretty.