Butter-Pecan Satin (an LSCDL Recipe)

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Butter-Pecan Satin (an

LSCDL Recipe)

1 firmly packed cup pecan flour

2 sticks butter, melted

½ cup honey

2 jumbo eggs, extra fresh

Place pecan flour, butter, and honey in the bowl of a food processor.

With the metal blade, whip vigorously until the mixture makes a fairly

stiff pecan butter. Add both eggs and process until mixture is smooth and

satiny. Depending on how moist the pecan flour is, you may have a small

amount of remaining graininess.

Divide mixture up into four four-ounce snap top containers and

refrigerate until completely cold. Makes a marvelously rich snack when

you really want something sweet and satisfying, yet each serving only has

2 tablespoons of honey.

Variations:

· use 1 12-16 ounce jar pecan

butter in lieu of 1 firmly packed cup pecan flour (about six ounces).

Mixture will be smoother, and a little softer.

· Omit eggs.

· Make cookies

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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from Louisiana SCD

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