Author’s Note – This is my Mamaw’s recipe for a unique pecan-coconut pie. She called it Papaya Pie. No one knows why; there’s no papaya in it. It is my all-time favorite holiday dessert and a must-have for all of my family’s Thanksgiving and Christmas celebrations.
It is time to fall in love with dessert!
Cinnamon Rolls with Pecans
Servings: 12
Preparation Time: 45 minutes
Ingredients:
Dough:
Filling:
Icing:
Directions:
Preheat oven to 350 degrees F.
Mix the dough ingredients together with an electric mixer.
Get out 2 large pieces of parchment paper. Put the dough on one piece and cover with the second piece.
Roll out the dough into a rectangle approximately 16 x 12 inches. Be careful not to make it too thin in any one spot. Remove the top piece.
Spread out 1/2 cup honey or maple syrup over and to the edges of the dough. Then sprinkle on the pecans and cinnamon.
On the dough’s long side, pick up the parchment paper and roll it over a little. You may need to use your fingers to get it going. Continue rolling little by little until you have a tube.
To get individual rolls, make each about 1 1/2 inches thick. Using a piece of dental floss, work it under the dough, and then cross it to cut the individual pieces. You should get approximately 12 cinnamon rolls.
Use a flat spatula to pick up the rolls and place them on a cookie sheet lined with parchment paper.
Then use the spatula to press them down a little. Get them to the way you want them to look. (They don’t rise much.)
Bake for about 10–12 minutes.
Stir together the icing ingredients and spread on top of the rolls while still warm.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Jenny from Hendersonville, TN, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
These delicious cinnamon rolls are made with coconut flour, coconut oil, and dates.
Start off your Christmas cookie baking with this easy-to-make, gluten-free recipe using coconut flour, raw honey, and palm shortening.
Decadent Nut Butter, Chocolate Chip Cookies with Pecans
Servings: 24
Preparation Time: 45 minutes
Ingredients:
Directions:
Preheat oven to 350 degrees F.
Combine coconut oil, almond butter, honey, vanilla, and egg in a medium bowl. Mix well (by hand works fine).
In a separate small bowl, combine almond flour, coconut flour, ground pecans, salt, and baking powder. Add to wet ingredients and stir to combine. Add chocolate chips and stir again. Allow the batter to sit for 5 minutes to thicken.
Scoop dough and place on greased cookie sheet, parchment paper, or use a Silpat. Flatten the cookies with the back of a buttered spatula. If you have any pecan halves, press one on the top of each cookie. Ooh, la, la!
Bake for 12–14 minutes or until browned around the edges.
Let cool on the baking sheet for a few minutes before removing to a cooling rack.
Makes approximately 2 dozen cookies. Store in fridge or freezer.
Jenny from Hendersonville, TN, just won $50 for this recipe and photo! Submit yours here.
Cranberries and pecans make these unique crackers extra delicious. This recipe includes instructions to make your own dried cranberries with coconut oil.
This pumpkin bread is made with apple cider, coconut oil, and dark maple syrup.
Gluten-Free, Banana, Pecan Muffins
Servings: 12 muffins
Preparation Time: 15 minutes
Ingredients:
Directions:
Preheat oven to 350 degrees F and grease the muffin pans.
In a small bowl, mix together coconut flour, sea salt, and baking soda. In a large bowl, mix together eggs, honey or sugar, palm shortening, and vanilla. Mix the dry ingredients with the wet till thoroughly mixed. Fold in mashed bananas, pecans, coconut flakes, and chocolate.
Scoop batter into muffin tins to 3/4 full, top with more pecans (optional), and bake for 20–30 minutes. When done, let cool and serve with a big glass of milk!
Recipe and photo submitted by Marillyn, Britt, IA.
You can make this frozen treat in an ice cream maker or in your freezer.
