Last week, when I shared the Cinnamon Almonds , Becky was hoping to find an alternative to using the egg whites, due to her daughters sensitivity to eggs. Well, I think I found one, as these turned out well! They are definitely not as sweet, but my family found them scrumptious none the less.
We used pecans this time. With more than 19 vitamins and minerals, fiber, antioxidants, and healthy fats, pecan’s are a great addition to any child’s diet.
This recipe includes ground up dates for the sweetness, which is a healthy, natural alternative to refined sugars.
12 Dates (soaked for 12 hours or longer in water)
5-6 TBL Water
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
2 cups pecans
After dates have soaked sufficiently (soft to the touch), place in blender. Add water, vanilla, cinnamon, nutmeg, and salt and blend until it’s saucy. Pour over the 2 cups of pecans.
Pour coated nuts onto cookie sheet lined with wax or parchment paper. Put in oven at the lowest setting your oven can go (170° was mine). Bake for 2-3 hours, stirring once or twice.
These babies made a great after school snack. Plus, the little egg holder was the perfect size for portion control.