Guest guest Posted June 5, 2010 Report Share Posted June 5, 2010 I guess this is not what you asked, but I'm going for the blueberry connection, ratherthan the pecan butter. I like Elana's coconut flour blueberry muffins - think they are terrific - but justsub out the agave for honey. http://www.elanaspantry.com/blueberry-muffins/n also has that pecan and cherry cake recipe. That's very good. MaraI'm looking for favorite recipes using pecan butter. I was thinking of trying Marilyn's pecan satin recipe, but I'm really looking for something without much honey flavor. The pecan squares/brownies I just made are a little too honey-y for me, and I'm afraid the satin might be the same way :/ Here's a recipe I'll share with you guys that I really like. It has honey, but the flavor of it isn't very forthcoming; they just taste like blueberry muffins!http://www.organicthrifty.com/2009/08/11/grain-free-muffins/Grain-Free Blueberry Muffins2.5 cups of almond meal, almond flour, or hazelnut flour (can be made by grinding crispy nuts in a coffee grinder)3 large eggs1/4 cup of honey1/2 tsp. of baking powder1/2 tsp. of sea salt1 Tbs. of vanilla extract1 cup blueberriesPreheat oven to 300 degrees.Prepare muffin tins with liners or lightly grease with oil or butter. Mix all ingredients until smooth.Fold in the blueberries.Bake for 30-40 minutes.Cheers!Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 22.5 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 5, 2010 Report Share Posted June 5, 2010 i make tons of muffin/pancakes/bread connoctions with pecan butter no honey due to yeast - they're primarily the same - i don't measure - i just do the following pb egg or egg whites van cinn salt baking soda and then sometimes coconut oil, coffee,whatever you feel like dccc, yog - leave out cinn etc if for sandwich bread - i just play with it :-) add cooked berries and yog on top etc etc the world is your oyster! eileen > > I'm looking for favorite recipes using pecan butter. I was thinking of > trying Marilyn's pecan satin recipe, but I'm really looking for > something without much honey flavor. The pecan squares/brownies I just > made are a little too honey-y for me, and I'm afraid the satin might > be the same way :/ Here's a recipe I'll share with you guys that I > really like. It has honey, but the flavor of it isn't very > forthcoming; they just taste like blueberry muffins! > > http://www.organicthrifty.com/2009/08/11/grain-free-muffins/ > Grain-Free Blueberry Muffins > 2.5 cups of almond meal, almond flour, or hazelnut flour (can be made > by grinding crispy nuts in a coffee grinder) > 3 large eggs > 1/4 cup of honey > 1/2 tsp. of baking powder > 1/2 tsp. of sea salt > 1 Tbs. of vanilla extract > 1 cup blueberries > Preheat oven to 300 degrees. > Prepare muffin tins with liners or lightly grease with oil or butter. > Mix all ingredients until smooth. > Fold in the blueberries. > Bake for 30-40 minutes. > Cheers! > Alyssa 16 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Azathioprine 75 mg 1x per day > Prednisone 22.5 mg 1x per day > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2010 Report Share Posted June 8, 2010 Choco-nut Cake 10 medjool dates 1/3 cup water 8 oz. pecans (about 2 heaping cups) 1/2 cup honey 1/4 cup oil, melted palm shortening, coconut butter or melted butter 1 t. vanilla 5 large eggs 1 teaspoon baking soda Directions Place dates and water in a saucepan. Bring to simmer over medium heat. Cover and simmer on low heat for 10 minutes or until soft. Remove dates with a fork to a dish to cool enough to handle. Discard liquid. Preheat oven to 300 degrees. Grind the pecans in a food processor until completely smooth (as nut butter). Scrape down several times with a spatula. This will take 5 minutes or longer. Remove nut butter and reserve. No need to clean processor bowl. Cut dates in half. Add dates, oil or butter, honey and vanilla to processor. Process until completely smooth. Add nut butter to date mixture in processor. Add baking soda and eggs. Process for one minute. Grease an 11x7 rectangular dish generously with oil or shortening. Bake @ 300 degrees for 50 minutes or until cake springs back in middle when pressed. I also have one for strawberry pecan muffins that's quite good except that the computer on which I keep all my recipes has died and I don't seem to have written it down anywhere else. D'oh! Stacey > > I'm looking for favorite recipes using pecan butter. I was thinking of > trying Marilyn's pecan satin recipe, but I'm really looking for > something without much honey flavor. The pecan squares/brownies I just > made are a little too honey-y for me, and I'm afraid the satin might > be the same way :/ Here's a recipe I'll share with you guys that I > really like. It has honey, but the flavor of it isn't very > forthcoming; they just taste like blueberry muffins! > > http://www.organicthrifty.com/2009/08/11/grain-free-muffins/ > Grain-Free Blueberry Muffins > 2.5 cups of almond meal, almond flour, or hazelnut flour (can be made > by grinding crispy nuts in a coffee grinder) > 3 large eggs > 1/4 cup of honey > 1/2 tsp. of baking powder > 1/2 tsp. of sea salt > 1 Tbs. of vanilla extract > 1 cup blueberries > Preheat oven to 300 degrees. > Prepare muffin tins with liners or lightly grease with oil or butter. > Mix all ingredients until smooth. > Fold in the blueberries. > Bake for 30-40 minutes. > Cheers! > Alyssa 16 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Azathioprine 75 mg 1x per day > Prednisone 22.5 mg 1x per day > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2010 Report Share Posted June 8, 2010 I also have one for strawberry pecan muffins that's quite good except that the computer on which I keep all my recipes has died and I don't seem to have written it down anywhere else. D'oh!Bummer! I'll definitely try the choconut cake though, thanks for the recipe! Is there any particular reason you take out the pecan butter before adding the dates, etc... instead of just throwing it all in there? (Can you tell I'm lazy with my cooking? <g>) Cheers!Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 22.5 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2010 Report Share Posted June 8, 2010 This one is very good - though I haven't made it for a while. You could definitely sub in cocoa butter in this one - and it would come out delicious. Mara > Choco-nut Cake > 10 medjool dates > 1/3 cup water > > 8 oz. pecans (about 2 heaping cups) > > 1/2 cup honey > 1/4 cup oil, melted palm shortening, coconut butter or melted butter > 1 t. vanilla > > 5 large eggs > 1 teaspoon baking soda > > Directions > Place dates and water in a saucepan. Bring to simmer over medium heat. Cover and simmer on low heat for 10 minutes or until soft. Remove dates with a fork to a dish to cool enough to handle. Discard liquid. > > Preheat oven to 300 degrees. > > Grind the pecans in a food processor until completely smooth (as nut butter). Scrape down several times with a spatula. This will take 5 minutes or longer. Remove nut butter and reserve. No need to clean processor bowl. > > Cut dates in half. Add dates, oil or butter, honey and vanilla to processor. Process until completely smooth. Add nut butter to date mixture in processor. Add baking soda and eggs. Process for one minute. Grease an 11x7 rectangular dish generously with oil or shortening. Bake @ 300 degrees for 50 minutes or until cake springs back in middle when pressed. > > I also have one for strawberry pecan muffins that's quite good except that the computer on which I keep all my recipes has died and I don't seem to have written it down anywhere else. D'oh! > Stacey > > >> >> I'm looking for favorite recipes using pecan butter. I was thinking of >> trying Marilyn's pecan satin recipe, but I'm really looking for >> something without much honey flavor. The pecan squares/brownies I just >> made are a little too honey-y for me, and I'm afraid the satin might >> be the same way :/ Here's a recipe I'll share with you guys that I >> really like. It has honey, but the flavor of it isn't very >> forthcoming; they just taste like blueberry muffins! >> >> http://www.organicthrifty.com/2009/08/11/grain-free-muffins/ >> Grain-Free Blueberry Muffins >> 2.5 cups of almond meal, almond flour, or hazelnut flour (can be made >> by grinding crispy nuts in a coffee grinder) >> 3 large eggs >> 1/4 cup of honey >> 1/2 tsp. of baking powder >> 1/2 tsp. of sea salt >> 1 Tbs. of vanilla extract >> 1 cup blueberries >> Preheat oven to 300 degrees. >> Prepare muffin tins with liners or lightly grease with oil or butter. >> Mix all ingredients until smooth. >> Fold in the blueberries. >> Bake for 30-40 minutes. >> Cheers! >> Alyssa 16 yo >> UC April 2008, dx Sept 2008 >> SCD June 2009 (restarted) >> Azathioprine 75 mg 1x per day >> Prednisone 22.5 mg 1x per day >> > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2010 Report Share Posted June 8, 2010 You could definitely sub in cocoa butter in this one - and it would come out delicious.Heehee my thoughts exactly =) Cheers!Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 22.5 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2010 Report Share Posted June 8, 2010 I think that sometimes things just blend better apart but I'm sure it wouldn't matter too much if you put them in all at once. Stacey > > > I also have one for strawberry pecan muffins that's quite good > > except that the computer on which I keep all my recipes has died and > > I don't seem to have written it down anywhere else. D'oh! > > > Bummer! I'll definitely try the choconut cake though, thanks for the > recipe! Is there any particular reason you take out the pecan butter > before adding the dates, etc... instead of just throwing it all in > there? (Can you tell I'm lazy with my cooking? <g>) > > Cheers! > Alyssa 16 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Azathioprine 75 mg 1x per day > Prednisone 22.5 mg 1x per day > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2010 Report Share Posted June 8, 2010 You know, I actually didn't think it was all that great that way. I thought it seemed more rubbery and didn't really enhance the flavor all that much. So the extra step of melting cocoa butter felt like kind of a waste of time to me. Stacey > > > You could definitely sub in cocoa butter in this one - and it would > > come out delicious. > > > Heehee my thoughts exactly =) > > Cheers! > Alyssa 16 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Azathioprine 75 mg 1x per day > Prednisone 22.5 mg 1x per day > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2010 Report Share Posted June 8, 2010 I thought it seemed more rubbery and didn't really enhance the flavor all that much. So the extra step of melting cocoa butter felt like kind of a waste of time to me.How strange! I wonder why it would make it rubbery? Maybe there was another factor contributing? I don't really use liquid oil, so I'd have to melt coconut oil or butter first anyways. I might try the cocoa butter anyways, just to see, unless you're positive it was the cocoa butter that made it rubbery. Cheers!Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 22.5 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2010 Report Share Posted June 9, 2010 It was definitely the cocoa butter. I did an experiment a while ago with oil vs butter vs coconut oil. Unfortunately it has been a while so I can't remember the exact results. I *believe* that I found the oil and butter versions were a lot more moist and the coconut oil version wasn't *dry* but it wasn't as moist as the other two and it was a bit more rubbery (like the cocoa butter). Stacey > > > I thought it seemed more rubbery and didn't really enhance the > > flavor all that much. So the extra step of melting cocoa butter felt > > like kind of a waste of time to me. > > > How strange! I wonder why it would make it rubbery? Maybe there was > another factor contributing? I don't really use liquid oil, so I'd > have to melt coconut oil or butter first anyways. I might try the > cocoa butter anyways, just to see, unless you're positive it was the > cocoa butter that made it rubbery. > > Cheers! > Alyssa 16 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Azathioprine 75 mg 1x per day > Prednisone 22.5 mg 1x per day > Quote Link to comment Share on other sites More sharing options...
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