Paleo Pecan Pie Muffins

February 2, 2021 / Lyn Jones / 0 Comments

These were so incredibly yummy.

makes 9 muffins

Ingredients
  • 1 cup almond flour
  • 3/4 cup coconut sugar
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/3 cup Coconut Oil, room temperature
  • 1 tablespoon Molasses*
  • 1 cup raw pecans, chopped
  • 2 cups dairy free mini chocolate chips (optional)
    cinnamon (opt)     
  1. Preheat the oven to 150 degrees FF and line a muffin pan with 9 parchment liners.
  2. In a large bowl combine almond flour, coconut sugar and salt.
  3. Add eggs, coconut oil & molasses, stir well. Stir in the pecans and scoop into muffin liners.
  4. Bake for 25 minutes- the edges should be slightly brown.
  5. Let cool for 10 minutes, then remove from pan and cool completely.
    Can be stored at room temperature for 3 days, refrigerate if storing longer than that.    NOTES:  * the Molasses adds a great depth of flavour, or use maple syrup
    They are not supposed to be crumbly – the dough is definitely not as watery as traditional muffin batter- it should be thick almost like cookie dough.

raw vegan collard wraps

May 18, 2020 / Lyn Jones / 0 Comments

Packed full of veggie goodness and some nuts – processed in the food processor into an almost ground meat texture, this faux meat phenomenon is an excellent base for many raw recipes. The mixture is incredible – the ground pecans mixed with garlic & ginger have a real hearty consistency which can be added to all sorts of recipes. In these raw vegan collard wraps, the pecan mixture adds a nice firm texture that blends well with the creamy avocado and crunchy peppers. – serves 4

Ingredients
  • 4 large collard leaves
  • 1 red capsicum
  • 1 avocado
  • 2-3 ounces alfalfa sprouts
  • 1/2 lime
  • 1 cup raw pecans
  • 1 tablespoon tamari use coconut aminos for paleo version
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1 teaspoon extra virgin olive oil
Instructions
  1. To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
  2. Slice avocado and pepper.
  3. In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
  4. Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.