O1xygenAustralianJulyAugust2015_

Almond, coconut and pecan flours combine to create a moist

biscuit base while homemade salted caramel and candied

pecans top it off for an indulgent (gluten-free!) treat.

THREE:Preparedough:inamediumbowl,

combine almond, pecan and coconut flours

andbakingsodauntilwellblended.Ina

small bowl, whisk together oil, honey and

2 tsp vanilla. Pour wet ingredients into dry

ingredients and blend using a fork until

doughforms.Add½cupcaramelsauceto

dough and mix until well blended.

FOUR:Drop 1 tbsp of dough at a time onto

a large parchment-lined baking tray, leaving

about 5cm apart. Using a spoon, top each

biscuitwithadabofremainingcaramelsauce

and place 1 candied pecan on each biscuit.

Bakefor7to9minutes.Removefromoven

and set aside to cool on tray.

NUTRIENTS PER SERVING(1 BISCUIT):

CALORIES:242,TOTAL FAT:17.5 g,SAT.FAT:6g,MONOUN-

SATURATED FAT:7.5 g,POLYUNSATURATED FAT:3g,

CARBS:19 g,FIBRE:3g,SUGARS:15 g,PROTEIN:4g,SALT:

123 mg,CHOLESTEROL:0mg

Salted Caramel

Pecan Cookies

MAKES14 TO 16 COOKIES.HANDS-ON TIME:
40 MINUTES.TOTAL TIME:50 MINUTES.

INGREDIENTS:

CANDIEDPECANS

• 2 tbsp pure maple syrup


• 2 tbsp Sucanat


• ½ cup raw unsalted pecans

CARAMELSAUCE

• ½ cup coconut milk


• ¾ cup Sucanat


• 1½ tsp pure vanilla extract


• ½ tsp sea salt

DOUGH

• 2 cups almond flour/meal


• ½ cup pecan flour/meal (NOTE:Make pecan
  flouryourself by grinding pecans in a nut
  grinder or in a small food processor.)
  
  
  • 1 tbsp coconut flour
  
  
  • ½ tsp baking soda
  
  
  • ¼ cup coconut oil, melted
  
  
  • 2 tbsp raw honey
  
  
  • 2 tsp pure vanilla extract
    INSTRUCTIONS:
    ONE:Preheat oven to 190°C. Prepare candied
    pecans: in a small saucepan on medium,
    heatmaplesyrupand2tbspSucanat.Heat,
    stirring constantly, until mixture begins to
    boil and Sucanat dissolves, about 1 minute.
    Remove from heat and immediately add
    pecans. Stir until fully coated. Spread pecans
    evenly on a large parchment-lined baking
    sheet and set aside to cool, about 5 minutes.
    TWO:Prepare caramel sauce: in a small
    saucepan on medium, combine coconut milk
    and¾cupSucanatandbringtoasimmer,
    stirring constantly. Once mixture begins
    to boil, add 1½ tsp vanilla and salt, stirring
    constantly. Cook caramel until thickened and
    red-brownincolour,4to5minutes.Remove
    from heat, pour into a glass bowl and set
    aside to cool for at least 5 minutes.
  
  
  
  

NOTE:Recipe

yields extra

candied pecans.

Usethemin

salads, on

baked goods,

over yoghurt or

as a snack eaten

out of hand.

Gluten-

free

Chewy Salted

Caramel Cookies

BY KARLA KLEIN, PHOTOGRAPHY BY LAURA WRIGHT

oxygenmag.com.au | JULY/AUG 2015 | 137

Nutrition