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