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Wednesday, 23 December 2015

Grain Free Maple Pecan Cookies

These little beauties are made start to finish in a food processor. If you don’t have access to one, you could use your blender to process your pecans, just pulse until they are fairly uniformly ground. (If you go too far they will become pecan butter!)They keep well at room temperature for a few days, and freeze wonderfully too. 

Grain Free Maple Pecan Cookies

1 cup pecans
¼ cup butter, slightly softened
½ cup arrowroot flour
3 Tbsp coconut flour
2 Tbsp maple syrup
2-3 Tbsp coconut sugar (use 3 for a slightly sweeter version)
½ tsp salt
½ tsp baking soda
1 tsp cinnamon

In the bowl of a food processor measure your pecans and pulse until they are fairly fine crumbs. You still want them dry, if you process too much you will make pecan butter!
Measure in the rest of the ingredients and pulse until it all comes together into a sticky dough.
Scrape out of food processor onto a plate or bowl, and chill for 30 min plus to firm up the dough.

Preheat oven to 350F

Roll chilled dough into balls and palace on parchment covered cookie sheet. Press a pecan into the top of the ball and bake in preheated oven for 10 -12 minutes. Cool on wire rack. Keep leftovers in airtight container for a few days, or freeze for later use. 

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