Veggies Don't Bite

1 Preheat oven to 325 F (165 C).
2 In a bowl, mix walnuts and almonds with sugar, cinnamon and allspice.
3 Prepare the bottom of a 9x13x2-inch pan by brushing it with Aquafaba mix or butter so it doesn’t stick. If you are not using butter, you may want to spray a thin layer of coconut oil to make sure it won’t stick to the bottom, or use your preferred oil free method to avoid sticking.
4 Next, lay one phyllo sheet at the bottom, brush it with Aquafaba mix or butter, and repeat the process until you have used about five sheets. Make sure you are brushing lightly and not using too much or the end result will be soggy.
5 Then, spread one thin layer of nuts and cover that with one phyllo sheet.
6 Brush the sheet with Aquafaba mix or butter, cover with another phyllo sheet, brush with aqufaba mix or butter and spread another thin layer of nuts. Repeat this process until all the nuts are used, or until you have five phyllo sheets left.
7 Cover the last layer of nuts with the remaining five phyllo sheets, brushing each sheet with Aquafaba mix or butter.
8 With a sharp knife, cut into triangles, diamond like (cutting diagonally across the pan). The phyllo will be wet and soft so the best way to do this without messing it all up is to lightly hold your fingers on each side of the knife as you cut. Use small slices, taking the knife out each time.
9 Insert a clove in the center of each triangle to hold the phyllo sheets together. Bake for 1 hour, or until you see the top beginning to brown.
10 Increase the temperature to 350 F (175 C) and bake for another five to ten minutes or until the top is very golden brown.
11 As the baklava is baking, make the syrup. In a small pot combine all of the ingredients for the syrup and bring it to a boil. Turn the heat down and simmer for 10 minutes. You simply want the flavors to infuse. Remove the cinnamon stick and the piece of lemon and allow to cool.
12 Remove the baklava from the oven when it is done and pour the cooled syrup over it. Be careful to watch it, pour slowly and stop if the baklava is not retaining the liquid and you see syrup pooling. If you overpour the syrup, your end result will be soft. Since different pans vary, you may not need the entire amount of syrup.
13 Allow to cool several hours before serving.