I just whipped these up, and they are SO GOOD, YUM!!!! And they make the house smell so great too 🙂.
I just tossed everything into the food processor together, then spooned them onto my baking stone (you could use a baking sheet and parchment paper also, that's my 2nd preferred method) and baked them at 350ºF for about 15 minutes - my nose told me when they were done. They have rather the consistency of an oatmeal cookie. You could probably get 3 dozen cookies in a batch, I ended up with 32 because I didn't use my cookie scoop, and they weren't all the same size - some were bigger.
1 stick butter 1 c. pecan meal 1 c. coconut meal 2 large eggs 2 tsp. vanilla 1 tsp. cinnamon 3/4c. Splenda (I didn't add salt because I used salted butter - was out of unsalted)
nutrition information for entire batch: cal - 2090 fat - 202g protein - 26g carb - 54g fiber - 15g SA's - 12g
"Sherry" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I just whipped these up, and they are SO GOOD, YUM!!!! And they make the house smell so great too 🙂.
mmm- i can almost smell them from here!
Quoted message said:
I just tossed everything into the food processor together, then spooned them onto my baking stone (you could use a baking sheet and parchment paper also, that's my 2nd preferred method) and baked them at 350ºF for about 15 minutes - my nose told me when they were done. They have rather the consistency of an oatmeal cookie. You could probably get 3 dozen cookies in a batch, I ended up with 32 because I didn't use my cookie scoop, and they weren't all the same size - some were bigger.
1 stick butter 1 c. pecan meal 1 c. coconut meal 2 large eggs 2 tsp. vanilla 1 tsp. cinnamon 3/4c. Splenda (I didn't add salt because I used salted butter - was out of unsalted)
Are pacan meal and coconut meal widely availavle pre-made items, specialty shop fare or something you make yourself?
Quoted message said:
nutrition information for entire batch: cal - 2090 fat - 202g protein - 26g carb - 54g fiber - 15g SA's - 12g
I just whipped these up, and they are SO GOOD, YUM!!!! And they make the house smell so great too 🙂.
I just tossed everything into the food processor together, then spooned them onto my baking stone (you could use a baking sheet and parchment paper also, that's my 2nd preferred method) and baked them at 350ºF for about 15 minutes - my nose told me when they were done. They have rather the consistency of an oatmeal cookie. You could probably get 3 dozen cookies in a batch, I ended up with 32 because I didn't use my cookie scoop, and they weren't all the same size - some were bigger.
1 stick butter 1 c. pecan meal 1 c. coconut meal 2 large eggs 2 tsp. vanilla 1 tsp. cinnamon 3/4c. Splenda (I didn't add salt because I used salted butter - was out of unsalted)
nutrition information for entire batch: cal - 2090 fat - 202g protein - 26g carb - 54g fiber - 15g SA's - 12g
"nanner" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
mmm- i can almost smell them from here! Are pacan meal and coconut meal widely availavle pre-made items, specialty shop fare or something you make yourself?
I get them both from a vendor here in Michigan where I buy some of the ingredients for my business: www.clnf.org . But you could probably make meal of pecans and unsweetened coconut in a coffee grinder - 1/4# of shelled pecans makes about 1c of meal.
Susan <[email hidden]> wrote: :> x-no-archive: yes :> :> Sherry wrote: :>> egads, I'm sorry - I forgot the 1/4c of SF maple syrup! :>> :>> Thanks, Susan... :>> :> :> I knew there was a reason for the name! FWIW, I find SF syrup a tad :> less rich, so I add pure maple extract to the bottle to fortify the :> maple flavor. :> :> I also blend it with butter if I'm going to be making LC pancakes.
So, the SF syrup is where the SA's come from, right?
"Roger Zoul" <[email hidden]> wrote in news:11ppk3mmj9ds085 @news.supernews.com:
Quoted message said:
Susan <[email hidden]> wrote: :> x-no-archive: yes :> :> Sherry wrote: :>> egads, I'm sorry - I forgot the 1/4c of SF maple syrup! :>> :>> Thanks, Susan... :>> :> :> I knew there was a reason for the name! FWIW, I find SF syrup a tad :> less rich, so I add pure maple extract to the bottle to fortify the :> maple flavor. :> :> I also blend it with butter if I'm going to be making LC pancakes.
So, the SF syrup is where the SA's come from, right?
:> :> Susan
There are SF maple syrups that don't have SA's. I personally would rather use a syrup that doesn't have SA's.
Susan <[email hidden]> wrote: :> x-no-archive: yes :> :> Sherry wrote: :>> egads, I'm sorry - I forgot the 1/4c of SF maple syrup! :>> :>> Thanks, Susan... :>> :> :> I knew there was a reason for the name! FWIW, I find SF syrup a tad :> less rich, so I add pure maple extract to the bottle to fortify the :> maple flavor. :> :> I also blend it with butter if I'm going to be making LC pancakes.
So, the SF syrup is where the SA's come from, right?
"neobunny" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
There are SF maple syrups that don't have SA's. I personally would rather use a syrup that doesn't have SA's.
Yeah, I don't care for the idea of them myself, I don't eat the "low carb" candies and gum and other things that are sweetened with SA's. I figure the syrup once in a great while (I've used it MAYBE twice since spring?) won't kill me 🙂.
neobunny <[email hidden]> wrote: :> "Roger Zoul" <[email hidden]> wrote in news:11ppk3mmj9ds085 :> @news.supernews.com: :> :>> Susan <[email hidden]> wrote: :>>:> x-no-archive: yes :>>:> :>>:> Sherry wrote: :>>:>> egads, I'm sorry - I forgot the 1/4c of SF maple syrup! :>>:>> :>>:>> Thanks, Susan... :>>:>> :>>:> :>>:> I knew there was a reason for the name! FWIW, I find SF syrup a :>>:> tad less rich, so I add pure maple extract to the bottle to :>>:> fortify the maple flavor. :>>:> :>>:> I also blend it with butter if I'm going to be making LC pancakes. :>> :>> So, the SF syrup is where the SA's come from, right? :>> :>>:> :>>:> Susan :>> :>> :> :> :> There are SF maple syrups that don't have SA's. I personally would :> rather use a syrup that doesn't have SA's.
Use the mable extract mentioned above without the syrup...that what I'd do....
-- Most people are dumb as bricks; some people are dumber than that. -- MFW
"Sherry" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I just whipped these up, and they are SO GOOD, YUM!!!! And they make the house smell so great too 🙂.
I just tossed everything into the food processor together, then spooned them onto my baking stone (you could use a baking sheet and parchment paper also, that's my 2nd preferred method) and baked them at 350ºF for about 15 minutes - my nose told me when they were done. They have rather the consistency of an oatmeal cookie. You could probably get 3 dozen cookies in a batch, I ended up with 32 because I didn't use my cookie scoop, and they weren't all the same size - some were bigger.
1 stick butter 1 c. pecan meal 1 c. coconut meal 2 large eggs 2 tsp. vanilla 1 tsp. cinnamon 3/4c. Splenda (I didn't add salt because I used salted butter - was out of unsalted)
nutrition information for entire batch: cal - 2090 fat - 202g protein - 26g carb - 54g fiber - 15g SA's - 12g
Use the mable extract mentioned above without the syrup...that what I'd do....
Can't. It's very concentrated and vile on its own. It's a flavoring, not a condiment.
I rarely eat any AS, but when I bake, I sweeten with xylitol or erythritol (no gut symptoms, bulk like sugar, no icky weird taste like Splenda). My most frequent treats are high quality, very, very dark chocolates with a teeny bit of regular sugar.
Susan <[email hidden]> wrote: :> x-no-archive: yes :> :> Roger Zoul wrote: :> :>> Use the mable extract mentioned above without the syrup...that what :>> I'd do.... :> :> Can't. It's very concentrated and vile on its own. It's a :> flavoring, not a condiment.
Interesting...i would have thought that I little bit in the entire mixture would just spread through...no? Like when you add a bit of vanilla extract to a cake recipe?
:> :> I rarely eat any AS, but when I bake, I sweeten with xylitol or :> erythritol (no gut symptoms, bulk like sugar, no icky weird taste :> like Splenda). My most frequent treats are high quality, very, very :> dark chocolates with a teeny bit of regular sugar. :> :> Susan
Interesting...i would have thought that I little bit in the entire mixture would just spread through...no? Like when you add a bit of vanilla extract to a cake recipe?
I'm confused, perhaps. I thought the OP was suggesting using it on its own as a condiment, instead of adding it to the SF syrup? I hadn't thought of adding it to the batter, but adding it to the butter is nice, once syrup gets poured over it all.
