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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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Cardamom Pistachio Baklava Bites

Cardamom Pistachio Baklava Bites



Crispy, nutty, and spiced just right — these mini baklava bites are bursting with the flavors of toasted pistachios and fragrant cardamom, wrapped in golden phyllo and finished with a sweet, floral syrup. A bite-sized treat for holidays or tea time!

📝 Ingredients


For the Baklava:

  • 1 cup shelled pistachios, finely chopped

  • 1 tsp ground cardamom

  • ¼ cup granulated sugar

  • 12 sheets phyllo dough, thawed

  • ½ cup unsalted butter, melted

For the Syrup:

  • ½ cup water

  • ½ cup sugar

  • 2 tbsp honey

  • 1 tsp lemon juice

  • 1 tsp rose water or orange blossom water (optional)

Cardamom Pistachio Baklava Bites



👩‍🍳 Instructions


1. Prepare the Nut Filling:

  • In a bowl, combine chopped pistachios, sugar, and ground cardamom. Set aside.


2. Assemble the Baklava Bites:

  1. Preheat oven to 350°F (175°C).

  2. Brush a mini muffin tin lightly with melted butter.

  3. Cut phyllo sheets into squares large enough to fit into muffin cups (about 3x3 inches).

  4. Layer 4–5 squares per cup, brushing each layer with butter as you go.

  5. Spoon 1 heaping teaspoon of the pistachio mixture into the center of each.

  6. Bake for 18–20 minutes or until golden and crisp.


3. Make the Syrup:

  1. While baklava bakes, bring water, sugar, honey, and lemon juice to a boil in a small saucepan.

  2. Simmer for 8–10 minutes until slightly thickened.

  3. Remove from heat and stir in rose or orange blossom water (if using).


4. Finishing Touch:

  • Immediately after baking, spoon warm syrup over the hot baklava bites. Let soak and cool before serving.


💡 Tips:

  • Keep phyllo sheets covered with a damp towel while working to prevent drying out.

  • Make ahead! These bites taste even better the next day.

  • Store in an airtight container at room temperature for up to 5 days.

👉 More Middle Eastern-inspired treats await you at:

https://www.cookforme.online


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