Often the classic flavour combinations are the best. I remind myself that while cooking, as there are many foods that just so obviously go together. There is not always a need to reinvent the wheel. Pecans and maple syrup are a combination like that. Honestly, you would be hard pressed to make something with these two flavours that doesn't taste good. These nutrient-dense biscuits are made from nut and seed flours, held together with maple syrup and flaxseed or chia meal. They are a great source of protein, healthy fats and carbohydrates. They also have a nice crunch from the cocoa nibs. They are not super sweet, but they are very satisfying. A great afternoon tea to fuel you through a productive afternoon.
This recipe in the original form was given to me by the Naturopathic Student who is spending time with me in the clinic at the moment. It was given to her by her Aunty. I love how recipes get passed along like this, each person changing it to suit their own needs. Feel free to experiment and change this recipe to suit your needs. It is very forgiving, as you can always add more flour or water until the consistency is just right.
2 cups of pecans
1/2 cup pumpkin or sunflower seeds
1/4 cup flaxseeds or chia seeds
3/4 cup buckwheat flour
1/2 cup cacoa nibs
1/3 cup maple syrup
2 tsp vanilla extract
6 Tablesoons of water
- Preheat oven to 180oC
- Place the pecans and seeds in a food processor. Grind into a flour.
- Add the buckwheat flour and cocoa nibs and combine.
- Add the maple syrup, vanilla extract and water.
- Process lightly into a dough.
- Roll into balls and flatten into discs.
- Bake for 15-20 mins or until edges are golden.