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12-10-2006, 04:29 PM
this? I'm wanting to make a dehydrated cookie on the order of a pecan sandie, which I plan to serve with raspberry "ice cream" (ie banana, raspberry and some lemon zest.)
Anyone have any ideas?
I mean, pecan's for starters (duh!), but would honey or agave be better? Or dates or figs? Would it be better to use all pecan flour, or at oat groat flower, or mix the nuts. Anyone's experience would be so appreciated. It's for a rather special evening with friends, so I want to do it "right." I haven't made cookies before.
Thank you in advance for anything you can share.
12-10-2006, 06:23 PM
I can't speak from experience at all. But I have some ideas. I would maybe experiment with smaller batches first.
If it were me I would make some oatgroat flour and mix a bit of pecan flour in with that as the main base. I would use figs instead of dates. then I would mix in chopped pecans. I am not sure if there would have to be anything else but that sounds good to me.
good luck and sorry I cannot be of more help!
12-10-2006, 06:57 PM
I've made the following recipe, which I got from this board, and it was absolutely delish!
I was trying to come up with a recipe to use up the almond paste left over from making almond milk...
2 cups almond paste
2-3 cups of coconut-rehydrated in maple syrup and water (I just used dried coconut and added a little more water to the mixture)
about 1.5-2 cups coarsely ground pecans
zest and juice of one naval orange
a bit of celtic sea salt
maple syrup to taste
3-4 TBSP of macadamia nut butter (I used some ground cashews instead)
1 tsp. vanilla
I just mixed things and sampled it until it tasted good then let it sit a while so the flavors would mix... then I made thin (about .25 in) cookies on the teflex sheets pressing ground pecan into the tops...dehydrated at 110 for 24 hours...flipping after dry enough.
They are awesome and crumbly buttery...like pecan sandies with a hint of orange to brighten them up and give them a cleaner taste.
They are a little lacey and delicate...They would be yummy with banana ice cream.
Carmella’s notes: They seemed a bit crumbly so I added a mashed banana to half of the mixture along with some extra cinnamon. As it turned out, it didn't really need it. The banana version was ok too but not quite as yummy.
12-10-2006, 07:31 PM
I made a raw pie crust the other day using macadamian nut flour flavored with tutu fruit (same as mulberry) Had a shortbread taste to it
You could add chooped pecans to the macadamian flour and probably come up with a good flavor.
DEFINATELY GO FOR THE AGAVE, WILL probably respond better in the dehydrator too.
12-11-2006, 07:37 AM
great starter ideas. I hadn't thought of including macs.
We're going to try and roll up the "cookies" after we dehydrate them, and then stick them into three layers of pretty "ice creams" in parfait glasses.
I'm a bit nervous about adding too much orange zest as I just tried that zest in one of my fruit leathers. It was a bit....I don't know how to describe it....bitter. So I think I'd cut back on it.
Thank you so very much!
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