Pecan nut flour…hmmmm? If there’s anything I have learnt from my journey 18 months into a gluten and sugar free lifestyle, is that the possibilities are endless. I give thanks to the brilliant foodie enthusiasts out there who are innovative in experimenting with other nut based flours. Having made my own brazil nut flour in the past, this recipe from my Paleo Indulgences cookbook enhances my thoughts as well as my interest in trying out different Paleo-friendly ingredients in my quest to beat the gluten addictions and inform you too that alternative ingredients make amazing treats, on par with the refined sugars and gluten variety.
Somehow we are bound by our thoughts that almond flour and coconut flour are the only alternatives in Paleo baking. This recipe makes a refreshing change – pecans are higher in omega-3 fatty acids than almonds and experimenting by making a few of the various nut flours offers variety in both flavour and nutrients.
For this recipe, I ground pecans in my food processor to flour consistency and that it worked well in making these biscuits, it may be one of my favourite treats yet….move over nut butters
While the original recipe calls for maple syrup, which I have large quantities of, the pure Canadian, import type. A taste of the maple syrup is ultra-sweet for my consumption. I would ordinarily substitute with date paste or raw honey but this time decided to make a date syrup I had made before hand…such a marvelous alternative to both refined sugar as well as maple syrup or honey and in the same consistency as maple syrup. These crunchies may be baked immediately for a softer biscuit, preheating the oven when you begin making the biscuit dough or for a crunchy biscuit, chilling overnight or for two hours in the freezer and then baking. I chose to chill overnight.
That my non-Paleo family, especially my boys, loved it, makes me grin with delight…another treat recipe that is sure to bring you too healthy pleasure!
1 3/4 cups raw pecans
3 Tblsp coconut flour, sifted
2 Tblsp arrowroot powder or tapioca flour
1/2 tsp bicarbonate of soda
1/8 tsp Himalayan or Sea Salt
1/2 vanilla extract
1/3 cup date syrup OR pure maple syrup
2 Tblsp coconut oil, melted
To add to the dough: 1/3 cup raw chopped pecans
- Add the raw pecans into the bowl of a food processor and pulse until a coarse flour is reached.
- Add the pecan flour and the remaining dry ingredients up to the salt into a mixing bowl and mix well to combine.
- Now add in the wet ingredients from the egg to the melted coconut oil and combine with a hand mixer until all the ingredients are well mixed.
- Add in the chopped pecan nuts and mix to form a soft biscuit dough.
- Place the dough onto plastic clingwrap and roll into a 6cm diameter roll, and refrigerate overnight, or freeze for 1-2 hours until very firm.
- Preheat the oven to just under 180 degrees celsius, more like 175-176, and line a baking sheet with baking paper.
- Slice the dough roll into just about 1cm rounds, you may firmly place half a pecan into middle of the biscuit and transfer the rounds to the lined baking sheet.
- Bake for about 10-15 minutes, or until the biscuits are browned on the edges.
- Cool on the tray for 5 minutes, the transfer to a wire rack to cool completely. Store in an airtight container up to 4 days or in the freezer up to 3 months.
Enjoy as a tea treat!