Candied Pecans

Raw Pecans
After over a year of adopting a Paleo lifestyle, I still struggle with sugar cravings. Granted, I don’t indulge myself like I used to – cookies, snacks and candies don’t have a place on my pantry shelves any more. Sometimes though, you just need a little something to curb the craving and it will pass.

These little pecan gems do just the trick. They are crunchy, slightly sweet, and full of warm spicy flavor. They remind me of pecan pie – without all of the guilt. You can adjust the seasonings to your liking, but keep in mind, after they bake, the spices will mellow. Keep a container of these in your desk drawer so when the 2 o’clock craving hits, you have something handy that you won’t regret later.

Spices
Yield: 4 cups

Ingredients
4 cups pecan halves
3 ea. egg whites
1/2 cup honey, slightly warmed
1 T. cinnamon
2 t. ground ginger
1 t. ground cloves
1 t. salt

Method
1. Preheat oven to 325ºF. Line a large sheet pan with parchment paper.
2. Set aside pecans in a large bowl.
3. Whisk together the whites and honey in a small bowl, just to combine.
4. Add all of the spices and salt, whisking again to combine.
5. Pour the egg white mixture over the pecans and toss to coat completely.
6. Spread the pecans out evenly on the parchment-lined sheet pan.
7. Roast in the oven for 30-40 minutes, checking often to ensure they don’t burn. They will still be slightly tacky to the touch, but will have a fully roasted color.
8. Remove from the oven and allow to cool completely. Once cooled, they will no longer be tacky to the touch. Store in an airtight container.

Candied Pecans

Almond Flour Pancakes

One dish that I miss more than any other since going paleo is a fluffy, warm stack of pancakes. We used to have a weekly tradition every Sunday morning of meeting our friend Bre for breakfast. More often than I’d care to admit, we’d end up at The Original Pancake House. They don’t have ordinary pancakes, they have the queen of gluten-filled pillows: sourdough pancakes. You can smell them outside the front door, their sweet and sharp aroma is irresistible.

Recently I’ve spent many Sunday mornings attempting to make a suitable paleo replacement for pancakes. The sweet potato version that I came up with are good, but not always what I’m looking for, especially on a warm weekend. I’ve scoured the web in search of the perfect recipe. Most of them are dry, dense, and taste like you took a bite out of a coconut – not at all what I was hoping to achieve. Finally, the culmination of many failed attempts has resulted in what I think is the best replacement I’ll ever get for those sourdough beauties, without devouring the real thing. Keep in mind, these pancakes don’t have the delicious pungent flavor as the original, but they do have the taste and texture of a standard breakfast pancake.

IMG_0596 (2)

Almond Flour Pancakes
3 ea. eggs, separated
.5 oz. high quality butter, melted, cooled to room temperature
2 oz. coconut milk
.5 oz. raw honey
1 t. vanilla extract
6 oz. blanched almond flour, sifted
.5 t. baking soda
.25 t. baking powder
.25 t. kosher salt
1 t. ground cinnamon

Method:
1. Separate the eggs, combining the yolks in a large bowl and the whites in a medium bowl. Set the whites aside.
2. Add the melted butter, milk, honey, and vanilla to the yolks, whisking thoroughly.
3. Combine the flour, soda, powder, salt and cinnamon in a small bowl.
4. Add flour mixture to wet ingredients, whisking completely to combine.
5. Whip the egg whites to stiff peaks (about 2 minutes on medium speed).
6. Fold 1/3 of the whites into the batter – this will help to soften it’s texture in preparation for folding in the rest of the whites.
7. Add another 1/3 of the whites into the batter, gently folding them in so as to retain their aeration.
8. Fold the remaining whites into the batter, ensuring that they are completely incorporated without over-mixing.
9. Preheat a non-stick skillet with coconut oil or pan spray over medium-low heat.
10. Scoop with a 2 oz. portion scoop for a 4″ pancake (you can prepare whatever size you prefer) onto the greased pan.
11. Cook over medium-low heat on the first side until the edges begin to set and you see bubbles forming in the middle, 2-3 minutes.
12. Gently flip the pancake and continue cooking on the second side until the pancake is set in the middle (you can check by gently pressing on the center of the pancake).
13. Hold warm until you’ve cooked all pancakes, serve with maple syrup, preserves, honey, or a dash of cinnamon.