I've never had
pecan butter before but I loove pecans so I'm sure I'd like it!
Not exact matches
I know I've made a gluten - free banana and chocolate banana bread
before, but this time, I've swirled some lovely peanut
butter to the batter and poured a
pecan praline sauce on top because why not?
Toast the
pecans and quick sauté them using a little
butter and 2 tablespoons of brown sugar, set aside and let them cool
before using.
One of the recipes that whipped up
before we left was this incredible Cinnamon Vanilla
Pecan Butter.
200 g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version) 100 g
pecan nuts 100 g shelled pistachio nuts 6 dates (soaked in water for a around 10 minutes
before using) 120 g CHOC Chick Raw Cacao
Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract
It's the stage
before pecan butter would start.
And have you ever topped a pumpkin cheesecake with like two cups of brown sugar,
butter, and
pecan streusel
before??
To make crust, place
pecans, spices, and sweetener into a food processor or high - speed blender and process until
pecans form a crumbly mixture that begins to ball and stick together (make sure to stop
before you've made
pecan butter!).