Baklava

Ingredients for dough:
[ ] 2 cups Nature’s choice gluten-free self-raising flour
[ ] ¾ cup tapioca starch
[ ] ¼ teaspoon salt
[ ] 1 tablespoon honey
[ ] 1 teaspoon apple cider vinegar
[ ] ⅓ cup melted butter
[ ] ¾ cup warm water

Nut filling:
[ ] 80 grams pecans
[ ] 170 grams walnuts
[ ] 70 grams almonds
[ ] 2 teaspoons ground cinnamon
[ ] ¼ teaspoon ground cardamom
[ ] ⅛ teaspoon salt

Between layers:
[ ] 120 g butter, melted

Honey syrup:
[ ] ¾ cup honey
[ ] ⅓ cup water
[ ] zest of 1 orange
[ ] 1 cinnamon stick
[ ] 1 teaspoon lemon juice
[ ] ½ teaspoon vanilla extract

Method:
[ ] Add the flour, tapioca starch and salt to a mixing bowl
[ ] Add the honey, vinegar and melted butter
[ ] Gradually add warm water while mixing until a soft dough forms. The dough should be smooth and pliable
[ ] Knead gently for 3 minutes until smooth
[ ] Cover and allow the dough to rest for 30 minutes
[ ] Roughly chop the pecans, walnuts and almonds
[ ] Mix with the cinnamon, cardamom and salt
[ ] Add the honey, water, orange zest and cinnamon stick to a small saucepan
[ ] Simmer gently for 10 minutes
[ ] Remove from heat and stir in the lemon juice and vanilla
[ ] Allow the syrup to cool completely
[ ] Preheat the oven to 165°C
[ ] Grease a medium rectangular baking dish with a ¼ teaspoon avocado-oil
[ ] Divide the dough into 6 equal portions and the nut filling into 5 equal portions
[ ] Roll each portion extremely thin between two sheets of baking paper. The sheets should be almost translucent
[ ] Place the first sheet into the baking dish and brush lightly with melted butter
[ ] Sprinkle one portion of the nut filling evenly over the pastry
[ ] Repeat the layering process, brushing each sheet of pastry with melted butter and sprinkling one portion of the nut filling over each layer until all the nut filling has been used
[ ] Place the final sheet of pastry on top and brush generously with the remaining melted butter
[ ] Using a very sharp knife, cut square shapes before baking
[ ] Bake for 45 minutes
[ ] Remove from the oven and immediately pour the cooled syrup evenly over the hot baklava
[ ] Allow to cool uncovered for several hours so the layers stay crisp