Recipe for baclava:

1. Preheat oven to 350ºF.

2. Prep the dough: Use scissors to trim the dough to match
the size of a 10″ square baking dish . Do not discard the
smaller strips that you’ve cut off– you’ll be using them.
Unroll the phyllo dough and lay plastic wrap over the
dough. Set a barely damp kitchen towel over the
dough. Your goal is to keep the dough from drying
out, and becoming even more fragile, but you do not
want to get the dough wet.
3. Prep the Nuts: Use a food processor or nut chopper to
chop the nuts into small pieces. Pour the nuts into a bowl,
and stir in the cinnamon and brown sugar.
4. Brush oil on the bottom and sides of a square 10″ baking
dish.
5. Begin Layering: Lay a square of the cut phyllo dough
inside the dish, and brush with oil. Repeat by layering
more dough and more oil until you have 8 layers of phyllo.

6. Add ⅓ of the nut mixture on top of the phyllo layers.

Spread them out evenly using your hand.
Continue layering 5 more layers of phyllo and oil, then
another ⅓ of the nuts, another 5 layers of phyllo and oil,
then the remaining nuts.
Finish the layers with 8 more layers of phyllo and oil.
Finish with a layer of oil, taking extra care that the edges
of the dough are oiled.

7. Cut dough into squares: Use a paring knife to cut 4

equally spaced parallel lines in the dough. Rotate the dish,
and cut 4 more lines perpendicular to the first set of lines.
Alternatively, cut perpendicular diagonal lines to cut the
baklava into diamonds.

8. Bake the baklava 30 minutes. Remove it from the oven,

and tent it with foil. Bake it 20 more minutes. (50 minutes
total.)

9. Make the syrup: While the baklava bakes, add all the
syrup ingredients to a small pan, and bring the mixture to
a boil. Once it begins to boil, lower the heat to medium-
low, and lower the boil to a light simmer for 10 minutes.
Strain out the orange peel and cinnamon stick.

10. When the baklava finishes baking, remove it from the

oven, and then slowly pour the syrup evenly over the baklava.

11. Let the baklava rest for at least 2 hours before

serving to allow the syrup time to soak into the dough and
nuts.

12. Serving: Use a narrow metal spatula to remove the

baklava from the pan. Olive oil baklava is more delicate
than traditional butter baklava, so handle the pieces
carefully.

Gingerbread recipe:

STEP 1
Combine the flaxseed with 2½ tbsp water, and leave to
thicken for 5 mins. Line two baking sheets with baking
parchment. Melt the margarine, sugar and syrup in a
pan over a low heat, then transfer to a medium bowl
and leave to cool slightly. Stir in the flaxseed mix, then
 the flour, bicarb, spices, and a pinch of salt until it
comes together into a smooth dough. Chill for 30-45
mins until firm.
STEP 2
Heat the oven to 200C/180C fan/gas 6. Roll the dough
out on a lightly floured surface to a 5mm thickness.
Stamp out as many gingerbread people as you can, then
re-roll the trimmings and continue until all the dough is
used. Put on the sheets and bake for 12 mins until
golden. Leave to cool on the sheets for 10 mins, then
transfer to wire racks to cool completely.

Vegan ice cream recipe:

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