Pecan Sandies

By Annie Dru, CCE

This dessert recipe takes advantage of familiar holiday flavors such as pecan, maple, and vanilla, to set the mood as we transition into the season.

Ingredients

½ cup grassfed butter, softened
½ cup (or less) maple syrup (or substitute traditional sweetener of your choice)
2 pasture-raised eggs
1½ teaspoons vanilla extract
¼ teaspoon unrefined salt
1 cup sprouted spelt flour, well sifted to remove excess bran (To Your Health Sprouted Flour Co.)
1 cup soaked and dehydrated pecans, coarsely chopped
½ bar of very dark (80% or higher) chocolate, roughly chopped into pieces

Directions

Heat oven to 350° F. Beat (by hand or with an electric mixer) butter, maple syrup, eggs, vanilla, and salt until fluffy. Slowly fold in sifted flour, nuts, and chocolate chunks.

Roll mixture into small balls and gently flatten on a parchment-lined baking sheet. Bake 12-15 minutes or until golden. It’s a good idea to rotate your baking sheet halfway through to achieve even baking. Enjoy this fresh from the oven!

About the Author

Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.

Check out other Annie Dru recipes:

Beet Kraut

Beet Slaw

Acorn Squash / Bacon “Boats”

Baked Salmon With Cream Sauce

Chopped Liver, Bacon and Egg Breakfast (Or Not) Soup

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