Pecans

Pecan flour is a wonderful alternative to wheat flour for cooking and baking. Not only does pecan flour add a warm, nutty flavor to your recipes, but also provides pecan health benefits from its high levels of protein, fiber, and Vitamin E. With a sifter, and a food processor, coffee grinder, or blender, you can easily make your own pecan flour at home:

1.  Roast pecans in bulk (optional)

Using roasted pecans will make for a more flavorful pecan flour, but raw nuts also work. To roast whole pecans, preheat your oven to 350°F. Spread one layer of pecans on an oiled pan, then cook for five minutes.

2.  Chop shelled pecans

Chop whole pecans yourself to shorten the grinding process.

3.  Freeze pecan pieces

Store the pecans in the freezer overnight to keep the flour from clumping. 

4.  Grind pecan nuts

Add ½ cup of pecan pieces to your blender, food processor, or coffee grinder, then pulse the nuts to grind them into a coarse meal. Pour the meal into the sifter over a mixing bowl to collect the flour. Then put the remaining coarse bits back into the grinder along with more pecan pieces. Repeat until all the pecans are ground. Avoid over-grinding the nuts, or they’ll turn into pecan butter instead.

5.  Store in the fridge or freezer

Nut flours do not keep as long as wheat flour, so use your pecan flour right away or store it in the fridge or freezer. 

Ingredients

• 1/2  cup nuts or seeds, soaked* if desired

• 4 cups filtered water

• Pinch of salt

• Optional add-ins: maple syrup, medjool dates, cinnamon, vanilla extract, or any other sweeter/spice to taste

Instructions

1. Add the nuts, water, and a pinch of salt to the base of a high-speed blender with any additional add-ins. Blend on high speed for 90 seconds, or until creamy and frothy.

2. Place a fine mesh cheesecloth in a strainer over a large glass bowl and pour the blended mixture into it. squeeze the cheesecloth with one hand and slide it from the top of the bag to the bottom to create a small “ball”. Slowly twist the bag to release any additional liquid. Save the nut pulp for another recipe, or simply discard it.

3. Pour the nut milk into glass jars, seal, and store in the fridge for 4 to 5 days. Extra nut milk can also be frozen in ice cube trays and used in smoothies.

 

***

• Creaminess: 1/2 cup of nuts will create a creamy, milk, but you can use up to 2 cups of nuts if you’d like your milk to be creamier.

• Soaking: nuts/seeds can be soaked for 4 to12 hours before blending, if you so desire. If you do soak your nuts, drain and rinse them well before blending.

Vegan and gluten free snack!

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Ingredients

• 3 cups pecans unsalted pecan halves

• 1 cup sugar white, brown, or coconut

• 1/4 cup water

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

• 1 teaspoon cinnamon optional

•  1 teaspoon of cayenne optional

Instructions

• Heat a large frying pan or skillet pan on medium heat. When hot, add the sugar, water, vanilla extract, salt , cinnamon and cayenne, if using it, and mix until fully combined. Allow to heat up, stirring occasionally.

• When the sugar has completely dissolved, add the raw, unsalted pecans. Watch over the pan and continue stirring often until most of the sugar mixture has been coated and beginning to crystallize.

• Remove pan from the heat and allow to sit for 1-2 minutes, before using a wooden spoon to stir almonds together to avoid immediate, overlarge clusters forming. Allow to cool completely before breaking up properly.

Oven option

• Preheat oven to 250 degrees. Line a large baking tray with parchment paper and set aside.

• Follow directions as above then spread out pecan halves on a single flat layer. Bake for 45 minutes, stirring occasionally. Once pecans have just begun to crystallize, remove and allow to cool for 1-2 minutes, before stirring once again to avoid immediate overlarge clusters forming. Allow to cool completely, before coating in an extra tablespoon or two of sugar.

 

TO STORE: Candied pecans can be stored at room temperature, in a sealed container, for up to 4 weeks. You can refrigerate them if you'd like them to keep longer. TO FREEZE: Place pecans in a ziplock bag and store in the freezer for up to 6 months. 

Ingredients

• 3 Cups Rolled Oats

• 3 Cups of nuts and seeds (we like pecan and sesame)

• 1  cup oil (we use coconut)

• 1 cup Syrup (we use maple)

• Pinch of salt to taste

Instructions

1. Roast pecans in bulk (optional) Using roasted pecans will make for a more flavorful pecan granola, but raw nuts also work. To roast whole pecans, preheat your oven to 350°F. Spread one layer of pecans on an oiled pan, then cook for five minutes.

2. Mix nuts, seeds, and oats in a bowl with warm oil and syrup. 

3. Spread on pan with parchment paper and sprinkle with salt.

4. Roast in oven on 300 for 30 mins to an hour keeping an eye on it to make sure it gets to the darkness you prefer.