There is a cookbook I have enjoyed so much since beginning the Paleo way of eating. This season, I tried a recipe I had not tried before and found it to be the best yet. In fact I have made it at least four times since my discovery. It is actually better than Pecan Pie and far easier to make.
The Gluten-Free Almond Flour Cookbook by Elana Amsterdam is the resource I used Coconut Oil instead of grapeseed oil and Ghee instead of butter.
2 cups Blanched Almond Flour
1/2 tsp. Sea Salt
1/4 cup Coconut Oil
1 TBLS Agave Nectar
1/2 Cup Ghee
1/4 C Agave Nectar
1 TBL Vanilla
2 1/4 cups pecans, toasted and coarsely chopped
How to Make
Preheat oven to 350 degrees
Grease an 8 inch square baking dish with coconut oil and dust lightly with almond flour.
Toast Pecans about 7-10 minutes.( I can only leave them for 7 or my oven burns them. The fact of the matter is that I need a service call on my oven and burners for Christmas.)
Blend the shortbread ingredients until smooth. She recommends using a food processor. I just mixed it well with a spoon.
Press dough in the baking dish and bake 15-20 minutes. (My oven only allows 15 minutes before it is burned.)
As the shortbread is baking, prepare the pralines.
Melt Ghee in small saucepan.
Add Agave and Vanilla
Simmer about 5 minutes and then add the pecans
Cool to room temp and spread over the shortbread.
Refrigerate about 3 hours to set and then cut into squares.
My head is spinning with other ideas for using the shortbread recipe. John and I both agree that the Praline filling is every bit as good as any Pecan Pie we have eaten.
I really like this quote I saw by Jack LaLane
“Your health account, your bank account, they’re the same thing. The more you put in, the more you can take out. Exercise is king and nutrition is queen. Together you have a kingdom.”