Recipes
Recipes Book
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- Pecan - The Health Nut
- Pecan Meal
- Flavoured Pecan and Macadamia Nut Inclusions
Biscuits and Slices
Oat and Pecan Biscuits
Apricot and Coconut Choc Cookies
Gluten-free Chocolate and Pecan Brownies
Double-chocolate Pecan Fudge Slice
Oat and Pecan Biscuits
A wholesome snack to pack into kids lunch boxes for energy on the go.
200g (2 cups) rolled oats
150g (1 cup) plain flour, sifted
100g (1/2 cup) firmly packed brown sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
155g (1 1/4 cups)chopped pecans
150g butter, chopped
100g (1/4 cup) honey
1 1/4 tsp bicarbonate of soda
1 tbs boiling water
1. Preheat oven to 170°C. Line 2 baking trays with non-stick baking paper.
2. Combine rolled oats, flour, brown sugar, cinnamon, cloves and pecans in a medium bowl and mix well. Place butter and honey in a small saucepan over medium heat and stir until butter melts. Remove from heat, add bicarbonate of soda and boiling water and stir to combine. Add to the dry ingredients and stir with a wooden spoon until combined.
3. Roll tablespoonfuls of the biscuit mixture into balls and place 6 onto each of the prepared baking trays. Flatten balls with your hands until about 5mm thick and 7cm in diameter. Bake biscuits in preheated oven for 20 minutes or until a medium golden brown.
4. Remove from oven and stand on baking trays for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture. Store in an airtight container for up to 1 week.
Preparation Time 10 minutes
Cooking Time 20 minutes
Makes 24
Apricot and Coconut Choc Cookies
A scrumptious favourite to stock up the pantry
150g (1 cup) plain flour
200g (1 cup, firmly packed) brown sugar
90g (1 cup) rolled oats
85g (1 cup) desiccated coconut
80g (1/2 cup) diced
dried apricots
70g (1/2 cup) pecans,
coarsely chopped
125g butter, melted, cooled
2 eggs
1 tsp vanilla essence
50g (1/4 cup) dark choc bits
1. Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper. Sift the flour and sugar into a large bowl. Add the oats, coconut, apricot and pecans and stir until well combined. Make a well in the centre.
2. Whisk together the melted butter, eggs and vanilla in a small bowl. Add the egg mixture to the flour mixture and stir until well combined.
3. Use your hands to roll heaped tablespoonfuls of the mixture into balls. Place balls, 5cm apart, on prepared trays. Press 3 choc bits into each ball, then flatten slightly until about 6cm round.
4. Bake in oven for 15 minutes or until golden brown. Transfer to a wire rack and set aside to cool completely.
Preparation Time 30 minutes
Cooking Time 15 minutes
Serves 25
Gluten-free Chocolate and Pecan Brownies
A heavenly treat for chocolate lovers
100g pecans, coarsely chopped
150g dairy-free margarine
150g 70% cocoa dark chocolate, coarsely chopped
35g (1/3 cup) cocoa powder
80ml (1/3 cup) hot water
150g good-quality white chocolate, coarsely chopped
270g (1 1/3 cups, firmly packed) brown sugar
40g (1/3 cup) almond meal
60g (1/3 cup) rice flour
50g (1/3 cup) gluten-free plain flour
4 eggs
Pure icing sugar, to dust
1. Preheat oven to 180°C. Line the base and sides of a square 23cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang. Spread the pecans over a baking tray and bake in oven for 5 minutes or until toasted. Set aside to cool.
2. Combine margarine, dark chocolate, cocoa and water in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 8 minutes or until chocolate melts and mixture is smooth. Remove from heat.
3. Add the pecans, white chocolate, sugar, almond meal and combined flours, and stir until well combined.
4. Use an electric beater to beat the eggs in a bowl for 5 minutes or until thick and pale. Use a metal spoon to gently fold half the egg into the chocolate mixture until just combined. Repeat with the remaining egg. Pour the chocolate mixture into the prepared pan and bake in oven for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool. Dust with icing sugar and cut into pieces to serve.
Preparation Time 30 minutes
Cooking Time 40 minutes
Makes 20 pieces
Double-chocolate Pecan Fudge Slice
Experience a sweeter slice of life!
Base
100g butter, melted
1/3 cup brown sugar
1/4 cup finely chopped pecans
1 cup plain flour, sifted
3/4 teaspoon baking powder
Filling
395g can sweetened condensed milk
1 cup brown sugar
125g butter, chopped
100g milk cooking chocolate, chopped
100g (1 cup) roughly chopped pecans
Icing
60g butter, chopped
200g dark cooking chocolate, chopped
1. Preheat oven to 180°C. Grease and line an 18cm square cake pan. To make base: Combine butter, sugar and pecans in a bowl. Add flour and baking powder. Mix until well combined. Using a large metal spoon, press base into cake pan. Bake for 18 minutes or until golden and firm to touch.
2. To make filling: Combine milk, sugar and butter in a 2-litre (8-cup) microwave-safe jug or bowl. Cook, uncovered, stirring every 2 minutes for 6 to 8 minutes on high (100%) power or until mixture comes to the boil and is thick and golden. Stand for 1 minute.
3. Add chocolate and stir constantly until melted. Stir in pecans. Pour over warm base and set aside to cool completely.
4. To make icing: Melt butter over medium heat. Reduce heat to low and add chocolate, stirring constantly until smooth. Pour over fudge filling. Refrigerate for 15 minutes to set. Cut into squares and serve.
