c almond meal, 1
cup pecan pieces, 1/2 cup butter, plus 1 t stevia — pulsed in food processor) This is a delicious recipe — turned out looking exactly like the picture.
1 cup cashews unsalted raw 1/2
cup pecan pieces, raw 1 cup pumpkin puree 2 tablespoons coconut oil 1/2 cup FruitSweet (or agave syrup, maple syrup or honey) 1/2 cup water 1/4 teaspoon kosher salt 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger ⅛ teaspoon cloves, ground 1 teaspoon cinnamon Directions
What you Need 4 cups Corn Chex or Crispix 3 cups Pretzels 3 cups Honey Teddy Grahams 1/2
cup pecan pieces Cooking Spray 3/4 cup firmly packed light brown sugar 6 TBSP light corn syrup (Karos) 3 TBSP stick butter 1 tsp vanilla extract 1/4 tsp salt
1 cup slivered almonds 1
cup pecan pieces 1 cup walnut pieces 1 cup hazelnuts roughly chopped 1 cup brazil nuts roughly chopped 1 cup sunflower seeds 1 cup shredded coconut 4 teaspoons cinnamon
Ingredients: 1/2 cup (1 stick) butter, softened to room temperature 2 cups packed dark brown sugar 2 eggs, well beaten 1 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon vanilla extract 1
cup pecan pieces Confectioners» sugar for sprinkling (optional)
salt 1/2 cup dried sweetened cranberries 1/2
cup pecan pieces 1 1/2 cups purified water 1/4 tsp or 1/2 tsp instant yeast
* 10 small — medium Beets or 2 - 3 large cooked, peeled and sliced / diced * 1 Bag mixed lettuce greens * 1 cup crumbled Feta Cheese * 1/2
cup Pecan pieces, toasted and candied if desired
Not exact matches
Tile Flatbreads 2
cups gluten free rolled oats 1/2
cup walnuts or
pecans — ground in a food processor into tiny
pieces 1/3
cup chia or flax seeds pinch of salt 1
cup boiling purified water 2 tablespoons olive oil
4 - 5 apples, cored, peeled, and chopped into 1/2 - inch
pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2
cup dried cherries 1/3
cup chopped walnuts 1/3
cup chopped
pecans 1/3
cup packed dark brown sugar 1/3
cup water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t. salt
I also added in an extra quarter
cup or so of
pecan pieces that I had laying around.
Ingredients: 2 small, cooked chicken breast halves (about 1
cup), diced 1/4
cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon Mustard (about 1/4 teaspoon) 1/2 of a small apple, peeled and diced (about 1/3 a
cup) 2 small handfuls of roasted
pecan pieces (about 4 teaspoons) 1/2 teaspoon dried tarragon, crushed 6 ice cream cones
On a cutting board, chop the remaining 1 1/4
cups pecans into small
pieces.
In a small bowl, combine 4 1/2 teaspoons of cold, unsalted butter that is cut into
pieces, 1/4
cup all - purpose flour, 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, a pinch of salt and 1/3
cup of finely chopped
pecans or walnuts.
1/2
cup (100 grams) granulated sugar 1/2
cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted butter, cold, cut into 1 / 2 - inch (1 cm)
pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4
cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2
cups (200 grams) semisweet chocolate chips 1
cup (130 grams) walnuts or
pecans, toasted and chopped
* 1/2
cup very hot water 1/4
cup chia seeds * handful of
pecans, chopped * handful of organic raisins * several small
pieces of crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle of pure maple syrup or your favorite all natural sweetener to taste - optional * tiny pinch of sea salt - optional
FOR THE TOPPING 1
cup oats 3/4
cup all purpose flour 1 stick butter, chilled and cut into small
pieces 1
cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4
cup pecans, chopped
For the cake: 1/3
cup butter (room temperature) 1/4
cup kefir or buttermilk 1
cup sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2
cup pecans -(toasted and cut into small
pieces) 1/3
cup golden raisins 1 1/2
cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon vanilla
For the glaze and topping: 1/3
cup confectioner's sugar 2 - 3 table spoons whole milk 1/2
cup pecans -(toasted and cut into small
pieces)
In a food processor, add 1/2
cup of soaked and dehydrated
pecans or walnuts, and pulse together with the caramelized onions into medium sized
pieces — this step is optional.
1
cup butter (2 sticks) salted butter, softened 3/4
cup granulated sugar 3/4
cup packed brown sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon table salt 2 1/4
cups all - purpose flour 8 ounces white chocolate, chopped,
pieces no larger than 1 inch, excellent quality, such as Callebaut 1
cup pecans, chopped
chilled butter, cut into small
pieces 1/2
cup chopped
pecans dash cinnamon (optional)
1 1/4
cup of oats 1/2
cup of ground almonds 1/2
cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small
pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons
pecans, chopped 2 tablespoons dried cranberries, chopped
1
cup all - purpose flour 1/2 teaspoon kosher salt 8 ounces extra-sharp cheddar cheese, grated 4 tablespoons (1/2 stick) unsalted butter, cut into bits 3 - 4 tablespoons ice water 1 garlic clove 1
cup loosely packed fresh curly parsley leaves 1/4
cup pecan or walnut
pieces
3
cups old - fashioned rolled oats 3/4
cup raw shelled pumpkin seeds (pepitas) 3/4
cup raw
pecan halves or
pieces 3/4
cup coconut chips 1/2
cup pure maple syrup 2 tablespoons olive or canola oil 1/4 teaspoon coarse salt (optional)
For the Filling: 1
cup heavy cream 1
cup granulated sugar 3 egg yolks 6 tablespoons butter, cut into small
pieces 1/2 teaspoon salt 1
cup pecans, toasted and finely chopped 1 1/3
cups unsweetened coconut, toasted
Chop 3/4
cup pecans until they form very small
pieces.
2 sweet potatoes 2 tablespoons Earth Balance butter substitute (chopped in little
pieces) 2 tablespoons applesauce 2 tablespoons maple syrup 1/4
cup chopped
pecans 1/4
cup dried cranberries 1/4
cup peeled and finely diced apple 1/2 teaspoon cinnamon 1 pinch salt Olive oil
3/4
cup freshly made bread crumbs from whole wheat bread (just throw a
piece of bread in the food processor) 1/3
cup chopped toasted
pecans 1 tablespoon olive oil 1/3
cup finely chopped onion 2 cloves garlic, minced 1/2 teaspoon dried oregano 3 to 4 ounces extra firm tofu (1/4 of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces baby bella mushrooms (about 16)
Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3
cup packed light brown sugar 1/2
cup (1 stick) unsalted butter, cut into 4
pieces 1/2
cup light corn syrup 1/2
cup half and half 3 Tbsp bourbon 1/2 tsp kosher salt 1 1/2
cups pecans, toasted, cooled, and coarsely chopped 1/2
cup chopped semisweet or bittersweet chocolate
Adaptations / substitutions to the recipe: 3
cups of almond flour instead of 2.5 Raw coconut nectar instead of agave Chocolate chunks and date crumbles instead of
pecan pieces.
Also, I added about 1/4
cup crushed pineapple, 2 T
pecan pieces, and 1/4 teaspoon ground nutmeg to the carrot cake recipe.
ingredients GRILLED CELERY WITH CHEDDAR AND
PECANS 1/4 cup pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to
PECANS 1/4
cup pecans (roughly chopped) 1 tablespoon unsalted butter 1/4 cup cream cheese (softened) 1/4 cup mayonnaise 1 cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to
pecans (roughly chopped) 1 tablespoon unsalted butter 1/4
cup cream cheese (softened) 1/4
cup mayonnaise 1
cup yellow cheddar cheese (grated) 1/4 teaspoon cayenne 8 celery stalks (cut into 2 - inch
pieces) 2 tablespoons olive oil Kosher salt and freshly ground black pepper (to taste)
1/4
cup plus 2 tablespoons sugar free caramel ice cream topping, divided 1 graham cracker pie crust 1/2
cup plus 2 tablespoons
pecan pieces, divided 1
cup cold 1 % milk 2 packages (4 - serving size) vanilla sugar - free, fat - free instant pudding 1
cup canned pumpkin 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 tub (8 ounce) light whipped topping, thawed, divided
ingredients PRALINE TOPPING: 2 1/2
cups pecan halves and
pieces 4 tablespoons unsalted butter 2...
ingredients FOR THE CRUST: 1
cup all - purpose flour 1/2
cup whole wheat flour 3 tablespoons granulated sugar 1/2 teaspoon salt 1/4
cup unsalted butter (cold, cut into 1 / 4 - inch
pieces) 1/4
cup vegetable shortening (cold, cut into
pieces) 1/4
cup cold water 10 store - bought caramels (roughly chopped) FOR THE FILLING: 2 1/2 pounds Granny Smith apples (about 7 apples, peeled, cored, cut into 1 / 4 - inch slices) 1/2
cup light brown sugar (firmly packed) 1 tablespoon lemon juice (freshly squeezed) 2 tablespoons granulated sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract FOR THE
PECAN CRUMBLE: 3/4 cup all - purpose flour 3/4 cup pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut into 1 / 4 - inch pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut into pieces) 30 store - bought caramels FOR SERVING: 1/2 cup pecan halves 1/2 cup chopped p
PECAN CRUMBLE: 3/4
cup all - purpose flour 3/4
cup pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut into 1 / 4 - inch pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut into pieces) 30 store - bought caramels FOR SERVING: 1/2 cup pecan halves 1/2 cup chopped p
pecan halves 1/2
cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut into 1 / 4 - inch
pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut into
pieces) 30 store - bought caramels FOR SERVING: 1/2
cup pecan halves 1/2 cup chopped p
pecan halves 1/2
cup chopped
pecans
1
cup whole wheat pastry flour 3/4
cup quick or old - fashioned oats 1/2 tsp baking powder 1/3 tsp baking soda 1/2 tsp salt 1/2
cup sugar 3T canola oil Heaping 2T unsweetened applesauce 1/3
cup unsweetened coconut milk (or soymilk) 1/2 tsp vanilla extract 1/2 ripe banana, chopped into small
pieces 1/4
cup chopped walnuts (or
pecans) 1/3
cup chocolate chips
Pin It Serves 2 - 4 — Use organic ingredients whenever possible Ingredients: 2 sweet potatoes 2 tablespoons Earth Balance butter substitute (chopped in little
pieces) 2 tablespoons applesauce 2 tablespoons maple syrup 1/4
cup chopped
pecans 1/4
cup dried cranberries 1/4... Continue Reading →
Filling 4 tablespoons unsalted butter, cut into 1 - inch
pieces 1/2
cup granulated sugar 1/4 teaspoon table salt 3 large eggs 1
cup maple syrup, pure, preferably Grade B or Grade A dark amber 1 1/2
cups whole
pecans (6 ounces), toasted and chopped into small
pieces
4
cups any combination of the following — chopped walnuts, raw
pecan pieces, raw slice almonds, dried cranberry fruit.
Ingredients For the salad: 2 heads fresh green or red lettuce, washed, dried, and torn into large bite - sized
pieces 1/3
cup pecans, toasted 1/4
cup pine nuts, toasted about 12 plump dried apricots, cut into slivers 1/4
cup raisins 1/3
cup dried cherries 1/4
cup pickled shallots (from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely chopped 1 large clove garlic, coarsely chopped 2 teaspoons mustard 1/3
cup freshly squeezed juice from a Cara Cara Orange 1/3
cup red wine vinegar 1 teaspoon honey 1/2
cup olive oil 1/4
cup canola coil salt and pepper
4
cups turkey or chicken stock 2 dried ancho chiles, stemmed and seeded 2 dried guajillo chiles, stemmed and seeded 2 dried mild New Mexico red chiles, stemmed and seeded 1/4
cup slivered almonds 1/4
cup chopped
pecans 3 - inch
piece of canela (Mexican cinnamon) 4 whole cloves 4 allspice berries 1 small onion, roughly chopped 2 cloves garlic 1 large tomato, roughly chopped 1
cup sweetened dried cranberries 2 tablespoons lard or vegetable oil 2 ounces bittersweet chocolate, broken into bits Salt
2 3/4
cups walnut halves and
pieces (
pecans would also work) 2 1/4
cups confectioners» sugar 1/2
cup plus 3 tablespoons unsweetened Dutch - process cocoa powder 1/4 teaspoon salt 4 large egg whites, at room temperature 1 tablespoon pure vanilla extract Optional: I added a
cup of shredded sweetened coconut to half the batch and they were divine... like chocolate - coconut macaroons — with walnuts!
9 am: 1/2
cup overnight oats, cinnamon, 1/2
cup mixed frozen berries (thawed), 3 T hemp seeds plus an Americano (2 shots espresso in hot water) 11:30 Vega chocolate All - in One Nutrition Shake (mixed with water — this was a post workout on the way to second breakfast) 1 pm Mixed chard, spinach and arugula with 3 poached eggs, 1/4
cup chopped squash, 2 T
pecans 5 pm snack: 2 T 70 % dark chocolate
pieces, 2 T walnuts, 3 dried apricots chopped, cinnamon 8 pm 1/4
cup green tea cha Soba noodles with sashimi my friend was nice enough to bring me while I was packing
3 eggs, slightly beaten 1/2
cup crème fraîche 1
cup brown rice syrup 1/4
cup melted butter 1
cup Sucanat or Rapadura 1 teaspoon vanilla 1 1/2
cups crispy
pecan halves 1 1/2
cups crispy
pecan pieces
Cooking Time: 12 minutes Serves: 9 Ingredients 3 1/3
cups Almond Flour 1 tsp Baking Soda 10 Tbsp (10oz) Kerrygold Salted Butter 2 tsp Pure Vanilla 1 Whole Egg 1 Egg Yolk 1
Cup Coconut Sugar 1
Cup Dark Chocolate Chips, or 1 Dark Chocolate Bar (chopped into
pieces) 1/2 Chopped
Pecans Preheat Oven to
topping: 1/2
cup Heath chocolate covered toffee
pieces 1/2
cup chopped
pecans 4 oz Ghiradelli white chocolate baking bar, coarsely chopped