Tag Archives: Pecan

Paleo crunch bars

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So, I wanted to order some stuff from Steve’s Paleo, but the shipping is super expensive, so I decided to make a research on all mighty google.com and find a recipe to make it myself. Anyways, I am so used to make everything myself that I kind of lost hope and interest to buy. Well, I try to ind something, but there is always some ingredients that I don’t like or if it’s all clean, then it is super expensive and it is much cheaper to make it myself.

I took a recipe from here and I basically repost the recipe:
Ingredients

1/2 cup Raw Pumpkin Seeds
1/2 cup Pecans ( I used 1/4 cup of Pecan meal, because I had it and found it much cheaper to buy pecan meal than actual pecans. Anyways, I usually use them for baking and have to make into meal, so saving expenses and extra work)
1/2 cup Shredded (raw, unsweetened) Coconut
3/4 cup Almond Meal
1/2 cup Raw Sunflower Seeds
1 tsp Cinnamon
1 tsp Pure Vanilla Extract
1/4 cup Coconut Oil (plus a little to grease the pan)
1/4 cup Honey
2 tbsp of 100% Cacao

Directions

Preheat oven to 350 degrees.
Grind the pumpkin seeds, pecans, and coconut in a food processor until it’s a coarse flour.
In a large mixing bowl, combine the pumpkin/pecan/coconut flour with the almond meal and sunflower seeds. Use your hand. This is also when you add the cinnamon.
Add in the vanilla and the coconut oil stir with a spatula until the mix is evenly coated.
Add the honey and fold the mixture together until it is consistent throughout.
Grease your baking pan. I actually used two bread pans and divided mixture in half. I first pan I put and pressed so that it would be all equal the original mixture, then to the rest I added cacao and put that into second pan. I wanted to try two variations and did not want to cook twice 🙂 Both came out good. If you make just one variation, use square pan, for the convenience. Bake for about 15-20 minutes. Keep an eye on it though. Once it is golden brown and the aroma fills your kitchen, it’s ready. Remove it from the oven and use the spatula to cut it into 20 bars. Let it cool though before you take them out of the pan.

Trout with pecan crust

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Yesterday I made trout with pecan crust that was super delicious. Literally, best trout dish that I have eaten so far (though I haven’t eaten that much 🙂 ). I love pecans and especially when they are a bit toasted. The recipe is really not complicated and I made it for 2, so I needed the following:

for sauce:

  • 1/2 tbsp ghee
  • 1/8 cup lemon juice
  • 1/4 cup wine (recipe called for white, but I used red one and it was still really good)
  • 1/8 cup drained capers
  • 1 tbsp parsley

Prepare in separate plated almond flour, beaten egg white and roasted pecans. Place trout fillet flesh down first into almond flour, then egg white and lastly into roasted pecans. Press firmly to make sure that pecans stick to the trout. Heat ghee over medium heat and put trout flesh down first, fry for about 5mins.( the aroma will be amazing), then carefully flip it and roast for other 4-5mins. Take trout out of the pan, add rest of ghee, lemon juice, wine, capers and parsley. make sure you scrap the rests of trout and heat the sauce. Pour over the trout. Enjoy. Yummi!

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