Tuesday, 23 August 2016

wheat-free pecan cookie squares

these ridiculously simple,  scrumptious cookie squares are adapted from elizabeth barbone's "the world's easiest cookies" recipe. i tweaked them to up their protein content, make them humidity proof and low fodmap. they're crisp on top, fudgy and chewy inside, with the subtle, smoky sweetness of maple syrup.

by the next day, they will go completely chewy, even the crust. hubs loves these with black coffee. i enjoy them most with a green tea latte or vanilla tea and can eat 4 of these in good conscience, knowing they are as good for me, as they are delicious. i love win-win situations, don't you?

makes 16 small squares

200 g (2 cups/7 oz) pecans
3 rounded (not heaped!) tablespoons pea protein powder
1 teaspoon baking powder
pinch salt
100 g (1/2 cup/3 1/2 oz) maple syrup
3 teaspoons vanilla extract

  • preheat oven at 170 c (340 f)
  • line an 18 cm (7 in) square baking tray with non-stick baking or parchment paper ensuring there is sufficient overhang to lift up and out of the tray
  • process pecans, protein powder, baking powder and salt together in a food processor or coffee grinder (in 2 batches) until the texture of fine sand
  • transfer to a mixing bowl and stir in maple syrup and vanilla until a soft dough forms
  • transfer dough to baking tray 
  • pat down gently up to edges and corners of tray and smooth the top
  • bake for 18 - 20 minutes or until slightly risen and pale gold
  • cool for 5 minutes then using paper overhang, lift cookie slab out of tray
  • cool on a wire rack until cold before cutting into squares 

  • do not overbake these as they contain no other fat except for what's in the pecans, to keep them moist  
  • do not cut whilst hot or the cookies may crack and crumble
  • cool completely before storing in an airtight container
  • these taste even better the next day

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