My coconut flour has been sitting on the kitchen counter for the past two days, mocking me. It’s like I’m a kid with a new toy, but I can’t decide how I want to play with it for the first time. So I don’t have a coconut flour recipe for you yet.
Instead, I’m posting a recipe I found on Fast Paleo. I’ve made it a few times, made a couple of variations, and it always turns out fabulous. Here’s my version. Yes, they taste like tiny little pecan pies…so good!
Gluten-Free Pecan Pie Bites
adapted from the Caveman Crunch Bar
3/4 cup pecan meal (or grind up raw pecans in your food processor until they are teeny, tiny pieces)
3/4 cup raw almonds
1/4 cup raw, shelled pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup shredded, unsweetened coconut
1/2 cup raisins
1/2 cup coconut oil, melted
1/4 cup raw honey (or less)
2 Tbsp cinnamon
Pulse the almonds in a food processor until you have small chunks (not almond butter!). Transfer to a bowl and add the remaining ingredients. Pat into a well-greased 9″x9″ pan and bake at 400 degrees until nicely brown on top, about 20-25 minutes. Keep an eye on them so they don’t burn.
Remove pan from the oven and allow to cool completely on a rack. Once the pan is room temperature, put it in the fridge until chilled. Then remove from the fridge and cut into squares or bars. These are rich and surprisingly sweet, so I cut mine into 36 small squares. Store in a tightly covered container or wrap individually in plastic, and enjoy!
Using pecan meal instead of chopped pecans (or macadamias from the original recipe) makes these a little less like granola bars, and a little more like a cookie. These are great as a pre- or post-workout fuel, or as a snack in the afternoon when the munchies hit. I actually cut the honey down to 3 Tbsp, and still thought they were sweet enough. They are a little crumbly, but if you keep them refrigerated, they maintain a fair amount of structural integrity.