Zesty, nutty, and wonderfully versatile, pecan flour is about to become your new kitchen staple! Whether you’re whipping up cozy breakfasts, decadent desserts, or wholesome snacks, these 17 delicious recipes showcase the magic of pecan flour in every bite. Perfect for home cooks looking to add a healthy twist to their favorites, this roundup is your ticket to baking bliss. Let’s dive in!
Pecan Flour Pancakes
Radiating warmth and comfort, these pecan flour pancakes are a sublime twist on the classic breakfast staple, offering a nutty depth and tender crumb that elevates the morning ritual to a gourmet experience.
Ingredients
- 1 cup pecan flour, finely sifted
- 2 tbsp coconut sugar
- 1 tsp baking powder, aluminum-free
- 1/4 tsp sea salt, finely ground
- 2 pasture-raised eggs, lightly beaten
- 3/4 cup almond milk, unsweetened
- 1 tbsp clarified butter, plus extra for greasing
- 1 tsp pure vanilla extract
Instructions
- In a large mixing bowl, whisk together the pecan flour, coconut sugar, baking powder, and sea salt until well combined.
- In a separate bowl, blend the lightly beaten eggs, almond milk, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients, stirring just until the batter comes together to avoid overmixing.
- Heat a non-stick skillet over medium-low heat (325°F) and lightly grease with clarified butter.
- Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges appear set, about 2-3 minutes.
- Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.
Soaking up the syrup with their porous texture, these pancakes boast a rich, buttery flavor with a hint of caramel from the coconut sugar. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an indulgent breakfast that feels both luxurious and wholesome.
Pecan Flour Chocolate Chip Cookies
Flourishing with a rich, nutty essence and a tender crumb, these Pecan Flour Chocolate Chip Cookies are a sublime twist on the classic treat, offering a gluten-free indulgence that doesn’t compromise on flavor or texture.
Ingredients
- 2 cups finely ground pecan flour
- 1/2 cup unsalted butter, softened
- 3/4 cup organic cane sugar
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup dark chocolate chips (70% cacao)
Instructions
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and organic cane sugar until light and fluffy, about 3 minutes.
- Add the lightly beaten egg and pure vanilla extract to the butter mixture, blending until fully incorporated.
- In a separate bowl, whisk together the pecan flour, baking soda, and fine sea salt to ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Gently stir in the dark chocolate chips until evenly distributed throughout the dough.
- Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Amazingly, these cookies boast a delicate crispness at the edges with a chewy center, punctuated by the luxurious melt of dark chocolate. Serve them alongside a glass of cold almond milk for a truly decadent experience.
Pecan Flour Banana Bread
Magnificently moist and richly flavored, this Pecan Flour Banana Bread is a testament to the beauty of gluten-free baking, offering a tender crumb and a nutty depth that elevates the humble banana bread to new heights.
Ingredients
- 1 1/2 cups pecan flour, finely ground
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 2 pasture-raised eggs, lightly beaten
- 1/4 cup clarified butter, melted
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan with clarified butter.
- In a large mixing bowl, combine the pecan flour, baking soda, sea salt, and ground cinnamon, whisking to ensure even distribution.
- In a separate bowl, mix the mashed bananas, lightly beaten eggs, melted clarified butter, pure maple syrup, and vanilla extract until well incorporated.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix to maintain the bread’s tender texture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly.
Lusciously moist with a delicate crumb, this Pecan Flour Banana Bread boasts a harmonious blend of sweet banana and toasty pecan flavors. Serve it warm with a dollop of coconut cream for an indulgent treat or toasted with a smear of almond butter for a protein-packed breakfast.
Pecan Flour Blueberry Muffins
Zesty mornings call for a touch of elegance, and these pecan flour blueberry muffins answer with a harmonious blend of nutty depth and juicy bursts of fruit. Perfectly tender with a delicate crumb, they’re a testament to the beauty of gluten-free baking done right.
Ingredients
- 1 1/2 cups finely ground pecan flour
- 1/2 cup arrowroot starch
- 1/4 cup coconut sugar
- 1 tsp aluminum-free baking powder
- 1/4 tsp sea salt
- 2 pasture-raised eggs, lightly beaten
- 1/3 cup coconut oil, melted and cooled
- 1/2 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries, rinsed and dried
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners.
- In a large mixing bowl, whisk together the pecan flour, arrowroot starch, coconut sugar, baking powder, and sea salt until well combined.
- In a separate bowl, combine the lightly beaten eggs, melted coconut oil, almond milk, and vanilla extract, stirring until smooth.
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—this ensures a tender muffin.
- Carefully fold in the blueberries, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Remarkably moist with a subtle crunch from the pecan flour, these muffins offer a delightful contrast to the soft, sweet blueberries. Serve them warm with a dollop of coconut cream for an indulgent breakfast or afternoon treat.
Pecan Flour Pizza Crust
Crafting a pizza crust with pecan flour introduces a delightful twist to the classic, offering a nutty depth and a tender, yet crisp texture that elevates any topping combination.
Ingredients
- 1 1/2 cups finely ground pecan flour
- 1/4 cup arrowroot powder
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 2 pasture-raised eggs, lightly beaten
- 2 tablespoons extra virgin olive oil
- 1/4 cup cold water
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the pecan flour, arrowroot powder, sea salt, and baking powder until thoroughly combined.
- Create a well in the center of the dry ingredients and add the lightly beaten eggs and olive oil. Mix until a crumbly dough forms.
- Gradually add cold water, one tablespoon at a time, mixing until the dough comes together into a cohesive ball. Tip: The dough should be slightly sticky but manageable. If too dry, add an additional tablespoon of water.
- Place the dough onto the prepared baking sheet and use your hands to press it into a 12-inch circle, about 1/4-inch thick. Tip: For an even thickness, use a rolling pin between two sheets of parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the surface is firm to the touch. Tip: Rotate the baking sheet halfway through baking for even browning.
- Remove from the oven and let cool slightly before adding your favorite toppings and returning to the oven to melt and warm them through.
Finished with your choice of toppings, this pecan flour pizza crust offers a harmonious blend of textures—crisp at the edges with a satisfying chew. Its rich, buttery flavor pairs exceptionally well with bold, savory toppings or a simple drizzle of honey for a sweet contrast.
Pecan Flour Waffles
Nestled within the realm of gourmet breakfast delights, Pecan Flour Waffles stand as a testament to the art of baking with nutty, wholesome ingredients. These waffles, with their golden crust and tender interior, offer a sublime start to any morning, blending the rich, buttery essence of pecans with the light, airy texture that waffles are celebrated for.
Ingredients
- 1 1/2 cups pecan flour, finely sifted
- 1/4 cup clarified butter, melted and slightly cooled
- 3 pasture-raised eggs, lightly beaten
- 1/2 cup whole milk, at room temperature
- 1 tbsp pure vanilla extract
- 1 tsp baking powder, aluminum-free
- 1/4 tsp sea salt, finely ground
- 2 tbsp raw honey, for drizzling
Instructions
- Preheat your waffle iron to 375°F, ensuring it reaches the perfect temperature for a crisp exterior.
- In a large mixing bowl, whisk together the pecan flour, baking powder, and sea salt until fully incorporated.
- Add the lightly beaten eggs, whole milk, and pure vanilla extract to the dry ingredients, stirring gently to avoid overmixing.
- Pour the melted clarified butter into the batter, folding it in with a spatula until the mixture is homogenous and glossy.
- Ladle the batter onto the center of the preheated waffle iron, using about 1/2 cup for each waffle, and close the lid gently.
- Cook for 4-5 minutes, or until the waffles are golden brown and release easily from the iron, indicating perfect doneness.
- Transfer the waffles to a wire rack to prevent sogginess, allowing them to crisp up further as they cool slightly.
- Drizzle with raw honey before serving, enhancing the natural sweetness and nutty flavors of the pecan flour.
These Pecan Flour Waffles boast a delicate crunch that gives way to a moist, flavorful center, making them a luxurious yet wholesome choice. Try serving them with a dollop of whipped coconut cream and fresh berries for an elegant twist on the classic breakfast.
Pecan Flour Brownies
Masterfully blending the rich, nutty essence of pecan flour with the deep, chocolatey allure of premium cocoa, these brownies redefine indulgence. Their moist, fudgy interior and delicate crust offer a symphony of textures, making them a standout dessert for any occasion.
Ingredients
- 1 cup pecan flour, finely sifted
- 3/4 cup unsweetened cocoa powder, Dutch-processed
- 1/2 teaspoon sea salt, finely ground
- 1/2 teaspoon baking powder, aluminum-free
- 3 pasture-raised eggs, lightly beaten
- 1 cup pure cane sugar
- 1/2 cup clarified butter, gently melted
- 1 teaspoon pure vanilla extract
- 1/2 cup dark chocolate chips, 70% cacao
Instructions
- Preheat your oven to 350°F (177°C) and line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- In a medium bowl, whisk together the pecan flour, cocoa powder, sea salt, and baking powder until thoroughly combined.
- In a separate large bowl, combine the lightly beaten eggs, pure cane sugar, clarified butter, and vanilla extract, whisking until the mixture is smooth and slightly thickened.
- Gradually fold the dry ingredients into the wet mixture, using a spatula to incorporate until just combined, being careful not to overmix.
- Gently stir in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with the spatula for an even layer.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating a fudgy texture.
- Allow the brownies to cool completely in the pan set on a wire rack before lifting them out using the parchment paper overhang.
- Cut into squares and serve, or store in an airtight container for up to 3 days.
Heavenly in their richness, these pecan flour brownies boast a velvety texture that melts in your mouth, with the occasional crunch of a chocolate chip adding a delightful contrast. For an extra touch of elegance, serve slightly warmed with a dollop of crème fraîche and a sprinkle of flaky sea salt.
Pecan Flour Pie Crust
Harnessing the rich, buttery essence of pecans, this pie crust offers a gluten-free alternative that doesn’t skimp on flavor or texture. Perfect for those seeking a nutty, sophisticated base for their favorite fillings, it’s a testament to the versatility of pecan flour.
Ingredients
- 1 1/2 cups pecan flour, finely ground
- 1/4 cup clarified butter, chilled
- 1 pasture-raised egg, lightly beaten
- 1 tbsp pure maple syrup
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
- In a large mixing bowl, combine the pecan flour and sea salt, whisking to ensure even distribution.
- Add the chilled clarified butter to the flour mixture, using a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Drizzle the maple syrup and add the lightly beaten egg, stirring gently until the dough begins to come together.
- Transfer the dough to the prepared pie dish, pressing evenly across the bottom and up the sides to form a uniform crust.
- Bake for 12-15 minutes, or until the edges are lightly golden and the crust feels firm to the touch.
- Allow the crust to cool completely on a wire rack before filling, ensuring a crisp texture.
With its delicate crunch and nuanced sweetness, this pecan flour pie crust pairs beautifully with creamy custards or tart fruit fillings. Consider garnishing with a sprinkle of toasted pecan pieces for an extra layer of texture and visual appeal.
Pecan Flour Zucchini Bread
Fragrant with the warmth of cinnamon and nutmeg, this Pecan Flour Zucchini Bread is a testament to the beauty of blending wholesome ingredients into a moist, tender loaf that’s as nutritious as it is indulgent.
Ingredients
- 1 1/2 cups pecan flour, finely sifted
- 1/2 cup almond flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 3 pasture-raised eggs, lightly beaten
- 1/4 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1 tsp pure vanilla extract
- 1 1/2 cups grated zucchini, moisture squeezed out
- 1/2 cup chopped pecans, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, allowing excess to hang over the sides for easy removal.
- In a large mixing bowl, whisk together the pecan flour, almond flour, baking soda, sea salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, combine the lightly beaten eggs, maple syrup, melted coconut oil, and vanilla extract, whisking until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
- Add the grated zucchini to the batter, folding gently to distribute evenly throughout.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the chopped pecans evenly over the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Golden and aromatic, this Pecan Flour Zucchini Bread offers a delightful crunch from the pecans, contrasting beautifully with the bread’s moist, dense texture. Serve it warm with a dollop of coconut yogurt for a breakfast that feels both decadent and virtuous.
Pecan Flour Almond Joy Bars
Blending the rich, nutty flavors of pecan flour with the tropical sweetness of coconut and the deep, luxurious taste of dark chocolate, these bars are a sophisticated twist on a classic candy bar. Perfect for those who appreciate the finer things in life, yet crave the comfort of homemade treats.
Ingredients
- 1 1/2 cups finely ground pecan flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips, 70% cacao
- 1 tbsp coconut oil
- 1/4 cup whole almonds, toasted
Instructions
- Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- In a medium bowl, combine the pecan flour, shredded coconut, maple syrup, melted coconut oil, vanilla extract, and sea salt until the mixture is uniformly moist.
- Press the mixture firmly into the prepared pan, using the back of a spoon or your fingers to create an even layer. Bake for 12-15 minutes, or until the edges are lightly golden.
- While the base cools, melt the dark chocolate chips with 1 tbsp coconut oil in a double boiler over simmering water, stirring until smooth.
- Pour the melted chocolate over the cooled base, spreading it evenly with a spatula. Immediately press the toasted almonds into the chocolate in a decorative pattern.
- Chill in the refrigerator for at least 30 minutes, or until the chocolate is set. Use the parchment overhang to lift the bars out of the pan before cutting into squares.
Unveil these bars to reveal a delightful contrast of textures: a crumbly, nutty base topped with a crisp layer of chocolate and the satisfying crunch of almonds. Serve them as an elegant dessert at your next gathering or enjoy them as a decadent afternoon treat with a cup of artisan coffee.
Pecan Flour Snickerdoodles
Kneading the boundaries of traditional baking, these Pecan Flour Snickerdoodles offer a nutty twist on the classic cookie, blending the rich, buttery essence of pecans with the warm, cinnamon-kissed dough for a treat that’s both sophisticated and comforting.
Ingredients
- 1 1/2 cups finely ground pecan flour
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large pasture-raised egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon fine sea salt
- 2 tablespoons ground cinnamon
- 2 tablespoons granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the pecan flour, baking soda, cream of tartar, and sea salt until well combined.
- In a large bowl, cream the softened butter and 3/4 cup granulated sugar together until light and fluffy, about 3 minutes.
- Beat in the lightly beaten egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet, mixing until a cohesive dough forms. Tip: Avoid overmixing to ensure tender cookies.
- In a small bowl, mix the remaining 2 tablespoons of granulated sugar with the ground cinnamon.
- Scoop 1 tablespoon of dough per cookie, roll into balls, then roll each in the cinnamon-sugar mixture to coat evenly.
- Place the dough balls on the prepared baking sheet, spacing them 2 inches apart. Tip: Flatten each slightly with the bottom of a glass for even baking.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Tip: The cookies will continue to set as they cool, so remove them from the oven when they still look slightly underdone.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Perfectly crisp at the edges with a chewy center, these Pecan Flour Snickerdoodles boast a deep, nutty flavor that pairs beautifully with a cup of artisanal coffee or as a decadent ice cream sandwich filling.
Pecan Flour Carrot Cake
Perfectly blending the nutty richness of pecan flour with the sweet, earthy tones of carrots, this Pecan Flour Carrot Cake is a masterpiece of texture and flavor. Its moist crumb and delicate spice profile make it an irresistible choice for any occasion, promising a gourmet experience with every bite.
Ingredients
- 2 cups pecan flour, finely sifted
- 3 pasture-raised eggs, lightly beaten
- 1 cup organic cane sugar
- 1/2 cup clarified butter, melted and cooled
- 2 cups finely grated carrots
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter, then dust lightly with pecan flour.
- In a large mixing bowl, whisk together the pecan flour, organic cane sugar, ground cinnamon, ground nutmeg, sea salt, and baking soda until well combined.
- Add the lightly beaten pasture-raised eggs, melted clarified butter, pure vanilla extract, and apple cider vinegar to the dry ingredients, stirring until the mixture is smooth and homogenous.
- Fold in the finely grated carrots until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Delightfully moist and richly flavored, this Pecan Flour Carrot Cake boasts a tender crumb that pairs beautifully with a dollop of whipped coconut cream or a drizzle of caramel sauce for an extra touch of indulgence. Serve it as a stunning centerpiece at your next gathering or enjoy a slice with your afternoon tea for a moment of pure bliss.
Pecan Flour Pumpkin Bread
Unveiling a harmonious blend of autumnal flavors, this Pecan Flour Pumpkin Bread marries the earthy richness of pumpkin with the nutty depth of pecan flour, creating a loaf that’s as nourishing as it is indulgent.
Ingredients
- 1 1/2 cups pecan flour, finely sifted
- 1 cup pure pumpkin puree
- 3 pasture-raised eggs, lightly beaten
- 1/2 cup clarified butter, melted and cooled
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan with clarified butter.
- In a large mixing bowl, whisk together the pecan flour, baking soda, sea salt, cinnamon, nutmeg, and cloves until thoroughly combined.
- In a separate bowl, blend the pumpkin puree, lightly beaten eggs, melted clarified butter, maple syrup, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overworking the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Pecan Flour Pumpkin Bread boasts a moist, dense crumb with a subtly sweet and spiced profile, perfect when toasted and slathered with grass-fed butter or drizzled with additional maple syrup for a decadent breakfast treat.
Pecan Flour Lemon Bars
Gracefully blending the nutty richness of pecan flour with the bright zest of lemon, these bars offer a sophisticated twist on a classic dessert. Perfect for afternoon tea or as a refined sweet ending to a dinner party, they strike a delightful balance between tangy and sweet.
Ingredients
- 1 1/2 cups pecan flour, finely sifted
- 1/2 cup clarified butter, chilled
- 1/4 cup granulated sugar
- 1/4 teaspoon sea salt
- 3 pasture-raised eggs, lightly beaten
- 1 cup granulated sugar
- 2 tablespoons lemon zest, finely grated
- 1/2 cup fresh lemon juice
- 1/4 cup all-purpose flour
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- In a medium bowl, combine the pecan flour, clarified butter, 1/4 cup granulated sugar, and sea salt. Mix until the mixture resembles coarse crumbs.
- Press the pecan mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 15 minutes, or until lightly golden. Tip: Chilling the crust for 10 minutes before baking can help prevent shrinkage.
- While the crust bakes, whisk together the eggs, 1 cup granulated sugar, lemon zest, lemon juice, and all-purpose flour until smooth. Tip: Straining the mixture ensures a silky filling free of zest bits.
- Pour the lemon mixture over the hot crust and return to the oven. Bake for 20-25 minutes, or until the filling is set and slightly jiggly in the center. Tip: The bars will continue to set as they cool, so avoid overbaking.
- Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to firm up.
- Using the parchment overhang, lift the bars from the pan. Dust with powdered sugar and cut into squares with a sharp knife wiped clean between cuts for neat edges.
Lusciously tangy with a crumbly, nutty base, these pecan flour lemon bars are a testament to the beauty of simple ingredients elevated. Serve them atop a drizzle of raspberry coulis for an extra layer of flavor and a pop of color.
Pecan Flour Coffee Cake
Kickstarting your morning with a slice of Pecan Flour Coffee Cake promises a delightful blend of nutty richness and tender crumb, perfectly paired with your favorite brew. This elegant twist on a classic comfort dessert marries the deep, toasty flavors of pecan flour with a buttery, cinnamon-kissed streusel topping, creating a harmonious balance of textures and tastes.
Ingredients
- 1 1/2 cups pecan flour, finely sifted
- 1/2 cup clarified butter, cooled to room temperature
- 3/4 cup organic cane sugar
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 cup full-fat Greek yogurt
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup chopped pecans, for topping
- 2 tbsp ground cinnamon
- 1/4 cup maple syrup, for glaze
Instructions
- Preheat your oven to 350°F (175°C) and generously butter a 9-inch round cake pan, ensuring an even coating to prevent sticking.
- In a large mixing bowl, cream together the clarified butter and organic cane sugar until the mixture is light and fluffy, about 3 minutes on medium speed.
- Gradually incorporate the lightly beaten eggs into the butter mixture, followed by the pure vanilla extract, blending until fully combined.
- Fold in the pecan flour, baking soda, and sea salt, alternating with the full-fat Greek yogurt, to create a smooth, cohesive batter.
- Pour the batter into the prepared cake pan, using a spatula to evenly distribute and smooth the top.
- Sprinkle the chopped pecans and ground cinnamon evenly over the batter, creating a flavorful streusel-like topping.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- While the cake cools slightly, warm the maple syrup and drizzle it over the top for a glossy, sweet finish.
This Pecan Flour Coffee Cake emerges from the oven with a moist, dense interior and a crisp, nutty topping, offering a textural contrast that’s utterly satisfying. The subtle sweetness and aromatic cinnamon make it an ideal companion to afternoon tea or as a decadent breakfast treat.
Pecan Flour Peanut Butter Cookies
Lusciously nutty and irresistibly tender, these pecan flour peanut butter cookies are a testament to the art of gluten-free baking, offering a sophisticated twist on a classic favorite.
Ingredients
- 1 1/2 cups finely ground pecan flour
- 1/2 cup creamy, unsweetened peanut butter
- 1/4 cup clarified butter, melted
- 1/2 cup organic cane sugar
- 1 pasture-raised egg, lightly beaten
- 1/2 tsp pure vanilla extract
- 1/4 tsp Himalayan pink salt
- 1/2 tsp baking soda
Instructions
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for an effortless release.
- In a large mixing bowl, combine the pecan flour, organic cane sugar, Himalayan pink salt, and baking soda, whisking to ensure an even distribution.
- Add the creamy peanut butter, clarified butter, lightly beaten egg, and pure vanilla extract to the dry ingredients, mixing until a cohesive dough forms. Tip: For a smoother dough, ensure all ingredients are at room temperature before mixing.
- Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet. Tip: Lightly wet your hands to prevent the dough from sticking while shaping.
- Flatten each ball slightly with the back of a fork, creating a classic crisscross pattern. Tip: Dip the fork in sugar between presses to prevent sticking and add a subtle crunch.
- Bake for 10-12 minutes, or until the edges are golden but the centers remain soft. The cookies will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Unveiling a delicate balance of textures, these cookies boast a crisp exterior that gives way to a moist, chewy center. Serve them alongside a dollop of vanilla bean ice cream for an elevated dessert experience.
Pecan Flour Apple Crisp
Magnificently blending the rustic charm of autumn with a touch of gourmet sophistication, this Pecan Flour Apple Crisp marries the nutty depth of pecan flour with the sweet, tender embrace of spiced apples, all under a golden, crumbly topping that whispers of home yet speaks of elegance.
Ingredients
- 4 cups thinly sliced, peeled apples (preferably Honeycrisp or Granny Smith)
- 1 cup pecan flour
- 1/2 cup clarified butter, chilled
- 1/3 cup pure maple syrup
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp sea salt
- 1 tbsp fresh lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with clarified butter.
- In a large bowl, toss the sliced apples with lemon juice, 1/2 tsp cinnamon, and nutmeg until evenly coated.
- Transfer the apple mixture to the prepared pie dish, spreading it into an even layer.
- In a separate bowl, combine pecan flour, remaining cinnamon, sea salt, and maple syrup, mixing until the mixture resembles coarse crumbs.
- Using your fingers, work the chilled clarified butter into the pecan flour mixture until it forms pea-sized crumbs.
- Evenly sprinkle the crumb mixture over the apples in the pie dish.
- Bake for 35-40 minutes, or until the topping is golden brown and the apples are bubbling around the edges.
- Allow the crisp to cool for 10 minutes before serving to let the flavors meld beautifully.
Here, the contrast between the crisp, nutty topping and the soft, spiced apples creates a symphony of textures, while the maple syrup adds a subtle, earthy sweetness. Serve warm with a dollop of crème fraîche or a scoop of vanilla bean ice cream for an indulgent twist.
Conclusion
Pecan flour brings a nutty, wholesome twist to your baking, and our roundup of 17 delicious recipes showcases its versatility. From breads to desserts, there’s something for every home cook to love. We invite you to try these recipes, share your favorites in the comments, and spread the pecan flour love by pinning this article on Pinterest. Happy baking!
