Tag Archives: pecans

Grain Free Bread

1 1/4 cups almond flour

1/4 cup coconut flour

1/3 cup pecan meal

1 tsp salt

1 tsp baking soda

1 teaspoon Xanthum Gum* OR

1 teaspoon Arrowroot Powder OR

1 tsp Great Lakes unflavored beef gelatin dissolved in 3 Tablespoons water

1 cup buttermilk**

3 eggs

1/4 cup oil or melted butter

*Our first choice as of the latest batches of this is the Xanthum Gum.  It gave it a better texture. It needs one of the three choices to keep it from crumbling.

** Buttermilk is 1 Tablespoon vinegar and 1 cup coconut milk.  You can use any vinegar and any milk.  I like Coconut Secret Vinegar and coconut milk.

I make the buttermilk by putting the vinegar in the bottom of a 1 cup measuring cup and adding the milk to the top and while it sits.

IF I were using gelatin, I dissolve the gelatin in another cup.  Then, I mix them together and whisk with the eggs.

I mix all the dry ingredients in a mixing bowl and make a hole in the middle and pout in the wet mix.  Mix it well and then, add the oil.  Mix well and bake at 350 until golden brown.

To best have it the thickness needed for sandwiches, bake it on parchment paper in a large bar pan.  I use a large stone bar pan.

This is a wonderful substitute for cornbread, works for dressing and also I made a grilled cheese out of it.  I cut a square and then, sliced it in half and cooked it in the skillet with butter and cheese.  Terry just used it to make a turkey sandwich!

One of the problems we have experienced with alternative breads made with coconut and almond flour is that they don’t get as dry and firm inside as we like.  We have always liked our quick breads brown and crunchy.

Today, I made some of this bread and put it in a large bar pan.  It was thinner and browned so nicely.  It was done enough for even my husband!

I am super happy with this “bread”.

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Banana Nut Cake

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Banana Nut Cake

1 cup butter, melted

1.5 cup Birch Xylitol or Erythritol*

½ teaspoon clear stevia

2 teaspoons vanilla

6 eggs

2 cups mashed banana

2 Tablespoons arrowroot powder

1 Tablespoon Baking Powder

½ Tablespoon Baking Soda

1¼ cups buttermilk

1 cup coconut flour

½ cup pecan meal

1 cup chopped pecans

Preheat oven to 350.  Add the ingredients in the order listed above and mix well between each item added.  This recipe makes 3 layers or a lasagna pan (10×14)

Bake for 30 minutes and then, turn the oven down to 325 and bake until a toothpick comes out clean.. Coconut flour turns out better on a lower time.

Cream Cheese Frosting

1 – 8 oz cream cheese, softened to room temperature

½ cup powdered Birch Xylitol or Erythritol

1 teaspoon clear or vanilla crème stevia

Mix the cream cheese,  xylitol and stevia together until well blended.

Add 1 and 1/3 cups mashed banana to the cream cheese mixture and blend well.

Add 1 teaspoon vanilla and mix well.

Add 2 cups of chopped roasted pecans.  ( I roast the pecans in a 300 degree oven while the cake cools, about 10 – 15 minutes.)  Roasting the pecans is optional, however, several in my family cannot eat raw pecans and yet have no problem with the roasted ones.  We love the flavor the roasted pecans give the frosting!

Whenever I make baked treats for people outside of my immediate family, I use Non-GMO organic erythritol as Xylitol can cause some people to have stomach distress.  We like Birch Xylitol, but it requires an adjustment time, so I don’t feed it to people who are not used to it.

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Pecan Pie

Pecan Pie

Pecan Pie

  • 3 eggs
  • 1 cup yacon syrup* or in a one cup measuring dish put 3 Tablespoons real maple syrup and then fill with Yacon syrup
  • 3/4 cup Monk Sweet Plus or 3/4 cup Birch Xylitol or 1 cup Erythritol
  • 2 tablespoons butter or coconut oil, melted
  • 1 teaspoon Vanilla Extract
  • 1-1/2 cups (6 ounces) pecans
  • 1 (9-inch) unbaked deep-dish pie crust, if desired.
  • I personally do a crustless pie or make an almond flour crust.
  • Preheat oven to 350°F
  • Yacon takes on the flavors of what it is mixed into, so I did 3 Tablespoons Grade B Maple Syrup into a 1 cup measuring cup and then, filled it with yacon.
  • Mix yacon syrup, eggs, birch xylitol, butter and vanilla. Place pecans into the pie pan on top of the crust if you made one and then pour filling on top of the pecans.
  • Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.

Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

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Coconut Flour Breakfast Cake

 

Coconut Flour Breakfast Cake
1/2 cup Coconut Milk

6 eggs

2 small to medium bananas

1 teaspoon Vanilla Extract

1/2 teaspoon clear liquid stevia

1 stick melted butter or 1/2 cup oil of choice

1/4 teaspoon salt

2 teaspoons baking powder

1 Tablespoon Arrowroot Powder

1/3 Cup Coconut Flour

2/3 Cup Pecan Meal or chopped pecans

 

I place these ingredients in a blender and blend with each addition.

Bake in 9X13 pan at 350 until lightly browning and toothpick comes out clean.

I serve this with fresh fruit salad, “fried” apples or some other fruit, sweetened if needed with stevia or typical waffle toppings of your choice.

This is my waffle recipe, except I added a little more banana and doubled the pecan meal to give it a more nutty taste.  I knew the extra nuts would make them fall apart as waffles but would work fine in the pan.

 

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Brownies

Brownies (sugar free, dairy free, flour free)Brownies with no flour

4 large eggs

1 cup Birch Xylitol

1/2 cup unsweetened cocoa

1/4 cup coconut oil*

2 teaspoons vanilla

1/8 teaspoon salt

1/2 cup chopped pecans

*Use Virgin Coconut oil, if you want the coconut flavor or the expeller pressed for a plain chocolate flavor.  I have done it both ways and personally prefer the plain chocolate flavor.

Mix all ingredients but the pecans with a mixer or blender.  Mix until smooth.  Stir in the pecans.

Bake in a parchment lined 7 inch by 12 inch pan.  I did mine in a glass pan.

Bake it at 350 for 20-25 minutes.  Do not overbake.  It will still be soft when you take it out.

Let it cool completely before cutting.  I ate a bite hot, but have to admit it was a better texture after it cooled a couple of hours.

This turned out amazingly well and my husband declared the recipe a keeper.  He said, “No one could tell this wasn’t the typical brownie recipe.”  We love pecans, but this would be good with walnuts, too.

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Waffles with Coconut Flour

Waffles

1/2 cup Coconut Milk

6 eggs

2 small or 1 large RIPE banana

1 teaspoon Vanilla Extract

1/2 teaspoon clear liquid stevia

1 stick melted butter or 1/2 cup oil of choice

1/4 teaspoon salt

2 teaspoons baking powder

1/3 Cup Coconut Flour

1/3 Cup Pecan Meal or chopped pecans

I place these ingredients in a blender and blend with each addition.

This can be baked in a pan at 350 as a breakfast cake or cooked as pancakes or in a waffle iron.

I cook them in a waffle iron.  However to remove them, I literally pick up the waffle iron and dump them onto a plate.  They are delicate and do not lift out with a fork.

I serve this with fresh fruit salad, “fried” apples or some other fruit, sweetened if needed with stevia.

 

 

 

 

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Frozen Key Lime Pie

Frozen Key Lime Pie Frozen Key Lime Pie

1 cup pecan meal

1 cup almond flour

¼ teaspoon clear stevia mixed into 1 stick melted butter, unsalted

Mix well and pat into either a 9X13 pan or a 10X14 pan.  Bake 10-15 minutes at 350.  Cool on cooling rack.

2 cups heavy cream whipped with 1/3 cup Monk Sweet Plus OR Birch Xylitol or non GMO Erythritol.  Whip until thick.  Set aside.

2 – 8 ounce cream cheese, softened to room temp.  Whip in mixer until smooth.

Mix ¾ teaspoon clear stevia and 16 drops of Young Living Essential Oils Vitality Lime Oil into 1/3 cup fresh lime juice.

With mixer on very low, so it doesn’t slosh out, slowly add the Lime juice, stevia and Lime Oil into the beaten cream cheese.

When it is well mixed, fold the whipped cream into the cream cheese mix.

Spread over the cooled crust.  Cover and freeze overnight.

Let it thaw at 10-15 minutes depending on the temp where thawing and then, cut into squares.  This is a very rich dessert.  It is naturally sweetened, is sugar free and grain free.  Some in our family like this frozen, some thawed out and soft like pudding.  Either way, it is delicious.

Photo of finished pie at the top and of the crust at the bottom.

 

Crust for pies

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Coconut Flour Waffles

Coconut Flour Waffles

6 eggs

1/4 teaspoon stevia

1/4 cup coconut milk

1/4 teaspoon salt

1 teaspoon vanilla

7 Tablespoons melted butter or coconut oil

4 Tablespoons mashed banana

1/3 cup sifted coconut flour

1/3 cup pecan meal

Mix all the ingredients in a blender  except the coconut flour and pecan meal.  When it is well mixed, add the coconut flour and mix well and then, the pecan meal and mix well.

Bake in a waffle iron until brown.

We serve ours with some kind of fruit.  My favorite is fried apples with cinnamon and stevia, but the last time we had this, we had blackberries warmed on the stove sweetened to taste with xylitol and stevia.  After they got warm, I mashed them with a potato masher so the sweeteners could get inside the pulp.  Then, we topped the whole thing with fresh whipped cream sweetened with Vanilla Creme Stevia.

My husband has NOT cared for my non-grain waffles until this one.  He really liked it and told me to be sure to remember what I did, so we could do it again.

I plan to add blueberries to the batter the next time I make these!

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Pecan Pie

Pecan Pie

1/2 cup Yacon Syrup

1/2 cup water

1 cup Birch Xylitol

3 eggs, slightly beaten

2 Tablespoons butter, melted

1 teaspoon vanilla extract

1.5 cups chopped pecans

1 unbaked 9 inch pie crust*

Stir the top six ingredients, until mixed well.  I do it in my Kitchen Aid.  Put the pecans in the pie shell and pour the mixture over the pecans.  The original recipe called for 1 cup of pecans, but years ago, my husband decided he liked lots of pecans in it, so we do extra.

Bake at 350 for 45 – 55 minutes or until toothpick comes out of the center clean.

The first time I did this one for Thanksgiving, 2011, I used two cups of pecans and it was a little dry, so I am confident that 1.5 cups will be the right amount to have it nutty and moist.

*Pie Crust – 2 cups almond flour, 1 teaspoon salt and 2/3 cup  unsalted cold butter.  Mix in the mixer or with the pastry blender until the butter is  chopped up and the flour and butter looks like large pea size clumps.  Then, add ice water, 1 Tablespoon at a time until  the dough forms a ball.  Roll out between two sheets of wax paper and put into pie pan.  If your butter is salted, you don’t need the salt in the flour.

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Fried Apples

Fried Apples

Butter

Apples

SweetLeaf English Toffee Stevia

Cinnamon

Amounts on this are variable according to how many you are feeding and your own taste.  For my family, I use a stick or more of butter in a large skillet.  I peel and slice apples into the skillet and add the stevia and Cinnamon to taste.  I usually use 2 dropperfuls of the stevia and lightly cover the apples with cinnamon.  Some in my  family like more cinnamon, but too much is overwhelming.

This is great served in a bowl with heavy cream whipped and sweetened with SweetLeaf Vanilla Crème Stevia.  It is also great on top of Almond Pecan Pancakes.  I actually prefer it over any kind of syrup.

The same basic recipe would make a great apple pie, but honestly, I do NOT miss the crust and prefer the apples and whipped cream alone.  For added crunch and flavor, try topping with lightly roasted pecans or walnuts!

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