Pecan Shortbread Cookies from Practically Raw Desserts
Posted Apr 25 2013 8:00am
I have an amazingly easy and delicious to share with you all today.
[photo courtesy of Practically Raw Desserts]
What I love about Amber’s latest cookbook, is her flexible and reasonable approach to food. Almost all of her recipes can be served raw or cooked, with plenty of substitution options offered for those with special diet restrictions or preferences. Her recipes are totally free of dairy, eggs, gluten, wheat, soy, corn, refined grains, refined sugars, yeast, and starch. Many of them are also free of oils, nuts and added sugars. There’s something in here for everyone!
Practically Raw Desserts covers everything from cookies and bars, cakes, pies, ice cream, puddings, candies, and more. Some of the easy and healthy recipes include:
Confetti Birthday Cake
Deep Dish Caramel Apple Pie
Summer Fruit Pizza
Dark Chocolate Sorbet
Low-Fat Carrot Cake
As an added bonus, Amber’s recipes don’t require special equipment or difficult-to-find ingredients. (A chef after my own heart!)
The recipe below proves just how easy and delicious Amber’s recipes can be.
makes 12 cookies
Recipe by Chef Amber Chea
2 cups dry pecans
1/4 cup coconut flour
1/2 teaspoon sea salt
1/2 cup maple syrup
Place the pecans in a food processor and pulse until the nuts are finely ground. Do not to overprocess. Add the coconut flour and salt, and pulse to combine. Add the maple syrup, and pulse until the dough starts to stick together.
Make It Raw: Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a Teflex-lined tray. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Dehydrate at 110°F for about 4 hours, carefully flipping the cookies over onto a mesh-lined tray halfway through, until they feel dry and firm.
Make It Baked: Preheat the oven to 300°F. Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment-paper-lined baking sheet. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Bake for 9 to 11 minutes, until the cookies are dry on top. Let cool completely on the baking sheet before handling (or else they will crumble).
Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to a month.
Reader Feedback: What’s your favorite type of dessert? I have many favorites, which include carrot cake, French silk pie, and freshly baked cookies!
*Disclosure: I received a complimentary copy of Practically Raw Desserts for review from Vegan Heritage Press, but I am under no obligation to post a positive review or to even mention this book on my website. Amber is a personal friend of mine, and I’m happy to support her cookbook and delicious recipes, especially since they meet all the standards I aim for in my own kitchen!