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Vegan Chocolate Beetroot Cake

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  If you think vegetables don’t belong in cake, this Vegan Chocolate Beetroot Cake will change your mind. The earthy sweetness of fresh beetroot adds incredible moisture and a subtle depth of flavor, perfectly complementing the rich cocoa. Best of all, this indulgent dessert is completely plant-based — no dairy, no eggs, just wholesome, delicious ingredients. This cake is perfect for birthdays, afternoon tea, or as a guilt-free treat for chocolate lovers. The beets not only keep the cake moist but also add natural nutrients, making it a slightly healthier option without compromising on flavor or texture. Serve it plain, with vegan chocolate frosting, or a dusting of powdered sugar for a stunning presentation. Ingredients For the Cake: 2 medium beetroots (about 200g), cooked and pureed 1 1/2 cups (190g) all-purpose flour 1 cup (200g) granulated sugar or coconut sugar 1/2 cup (50g) unsweetened cocoa powder 1 tsp baking powder 1/2 tsp bakin...
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Baklava Rolls with Pistachios and Honey

Baklava Rolls with Pistachios and Honey


Craving something sweet, flaky, and irresistibly crunchy? These Baklava Rolls with Pistachios and Honey are a modern twist on the traditional Middle Eastern dessert. Made with layers of crispy phyllo dough, a rich pistachio filling, and soaked in golden honey syrup, they're bite-sized pieces of heaven you can serve anytime.

Ingredients:


For the rolls:

  • 1 package phyllo dough (thawed)

  • 1½ cups (180g) finely chopped pistachios

  • ½ cup (100g) granulated sugar

  • 1 teaspoon cinnamon

  • ¾ cup (170g) unsalted butter, melted

For the honey syrup:

  • 1 cup (240ml) water

  • 1 cup (200g) sugar

  • ½ cup (170g) honey

  • 1 tablespoon lemon juice

  • 1 teaspoon orange blossom water (optional)

Baklava Rolls with Pistachios and Honey


Preparation:


  1. Make the filling:
    In a bowl, mix chopped pistachios, sugar, and cinnamon. Set aside.

  2. Assemble the rolls:
    Preheat the oven to 180°C (350°F).
    Unroll the phyllo dough and keep it covered with a damp towel.
    Take one sheet, brush with melted butter, and layer another sheet on top.
    Sprinkle some pistachio filling along one edge and roll tightly into a log.
    Cut into small rolls and place on a greased baking tray. Repeat with remaining sheets and filling.

  3. Bake:
    Brush tops with more butter.
    Bake for 25–30 minutes until golden and crispy.

  4. Make the syrup:
    In a saucepan, combine water, sugar, and lemon juice. Bring to a boil.
    Simmer for 10 minutes, then stir in honey and optional orange blossom water.
    Let cool slightly.

  5. Soak the rolls:
    Once baklava rolls are out of the oven, pour warm syrup over them.
    Let soak for at least 2 hours at room temperature for best flavor.


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