-1 cup white rice flour
-3/4 cup tapioca flour
-1/2 cup potato starch
-2 eggs, plus 1 yolk (save the white for later though)
-3/4 cup lite coconut milk
-1 tbsp guar gum
-1/2 cup water
In a bowl, whisk together flours, potato starch, and guar gum. Then in another bowl with a stand mixer or a food processor with a dough handle, whisk together eggs, coconut milk and water. Gradually add in the flour until the dough is no longer sticky (you may need more tapioca flour). Cover the bowl with saran wrap and stick in the fridge for at least two hours (I left it overnight).
After it's been in the fridge, dust a board with some tapioca flour and your rolling pin and begin to roll out the dough in one long piece. Have patience, this takes a long time (about 30-45 minutes). When you have rolled it out pretty flat, use a basting brush to rub on the extra egg white (this will help keep it binded, you may even want to try two egg whites, like I said, this is all an experiment for me!). Also you want to do this when you are ready or at the same time, making the filling so it doesn't dry out!
To be honest, it would be very helpful to have more than one person doing this recipe. I had my Dad rolling out the dough extremely flat while I put together the filling:
-1 cup almonds
-1 cup walnuts
-1 cup pistachios
-1/2 tbsp allspice and 2 tbsp cinnamon
-About 5-6 medjool dates pitted (depending on your preference for sweetness)
-A pinch of sea salt
Now preheat your oven to 350 degrees. In a food processor combine all the above ingredients with a metal blade. Pulse several times until nuts and dates are chopped finely (but not a flour dust). In a microwave, melt 3/4 cup coconut oil. Your phyllo should be flattened by now so that you will be able to cut it into two equally sized layers for the top and bottom of the pastry. With a basting brush, brush about half the coconut oil on the one side of the phyllo.
Now using a sharp knife, cut your baklava into the desired sized pieces you will also need cloves (whole) at this step. Once you have cut the baklava puncture each piece in the middle with a clove. This will help the whole thing stick together and give it a better taste! Dust the top of the pastry with some cinnamon too if you are a cinnamon fanatic like me.
Now for the last step: the syrup!
-2 cups raw honey
-3 tbsp lemon juice (or just a squeeze of 1/2 lemon)
-1 cinnamon stick
-3 whole cloves
-1/2 cup water
I won't deny that it didn't taste good (because it did!) but the dough was wayyyy too thick. I cannot wait until next time when I try it with rice paper. Anyways, if you attempt this recipe, please let me know how it goes and if you make any other adjustments to mine that work better!