Pecan Logs by Jenna - recipe

Homemade Pecan Logs by Jenna - supplies

One of my husband's favorite holiday traditions was making pecan logs with his parents. We haven't done that since they passed. This year, it'll be added to the Thanksgiving weekend traditions. ❤️

It is one favorite we haven't shared with our kiddos, yet. Since I don't do sugar or dairy anymore, anything like this that my husband can do and teach to the kids is even more priceless. 

Join us on the adventure if you'd like. This will be a four part blog post.

First of all, gather the kitchen supplies. These are the ones we already have. Bonus!

We'll be ordering the slab this next week. 

Non-edible Supplies needed:

Marble slab

Candy thermometer 

Waxed paper

Tray to place in fridge, approx 9x13" (+ saran wrap or lid to cover)

Cast iron or heavy duty pan with handles

Hot pads 

Brush for butter

Metal scraper (or knife w large flat edge)

Wooden spoon

Did I miss anything? I hope not. 

Let the adventure continue.....

I'll post the recipe next.

Team Graham (Roslyn's Energy) Brownie Bites

Here’s the easy recipe:

· 1 C almonds

· 1 C pitted large dates

· 2 T natural peanut butter (or other nut butter)

· 2 T cacao powder

· 1 tsp vanilla extract or 1/2 tsp powdered vanilla

The process:

1. Put the almonds into a food processor and blend to your liking. I prefer them to be little bits, but if you prefer a finer ground – that works too. Dump the blended nuts into a bowl and set aside.

2. Add the dates to the processor. It will take several minutes to blend them till they’re a smooth paste. They’ll break apart, form a ball, and finally settle into a thick spread. You may need to scrape down the sides of the processor a few times.

3. Add the nuts back into the processor with the dates then add the remaining ingredients. Process till everything is blended together and the mixture easily squishes into a ball in your hand when squeezed. If it’s too dry, you can add a tablespoon of water to bring it all together.

4. Form about 20 bite-sized balls and store in the freezer.

These are so versatile, and you can change up the ingredients for whatever you like! Consider unsweetened coconut, chia seeds, diced dried fruits or almond extract.

I used dried coconut, pears, goji berries, mango, kiwi and almonds to turn these into friendly goblins! Fun, delicious and healthy!

Protein Packed Waffles (mix and finished)

These waffles are probably the best thing I've made to get that bread craving in check before I started making sourdough bread. Gotta have something like bread or I'm not satisfied. I have played with it quite a bit and come up with this:

It makes 6 1/2 c Mix

1 c each: gluten free oatmeal, plain orange protein (WinCo), Vanilla Pea Protein powder (Orgain from Costco), coconut flour, garbanzo bean or almond flour.

Note: using the garbanzo bean flour will add a lot of great stuff your body loves and needs, but it can be bitter to a discerning palate.

1/2 c. Tapioca starch 

1/2 c. Paleo Gluten Free Pancake mix

1 tsp sea salt

2 tsp baking soda

Mix all these dry ingredients together and place it in a container which is easy to scoop from. 

I use this for pancakes, waffles or muffins. 

But I especially like waffles!

Mixing it in a wide mouth jar makes things easy. Especially if that jar has lovely measurements on the side.

Measure the almond milk and water in jar. Add egg, oil and vinegar. Mix well. Then add 1 cup of the mix. Whisk w a fork until well blended and there it is. 

Makes 3 waffles. 

Now for the toppings - yummy.

Here's some favorites. 

The chocolate mousse I posted recently. 

Coconut milk, mango, coconut flakes. 

Almond Butter. 

Enjoy!!

Zucchini Bread or Muffins (low-sugar, gluten-free, paleo)

As I was contacted by a friend who wanted a no sugar, no dairy no gluten zucchini bread recipe, I searched my files and realized I don't have one yet! Shocker. I searched and found this recipe. Not sure that I've used hemp hearts and applesauce for the "oil". But I'll try it soon. 

Tasty Pumpkin Muffins or Waffles

Altered Squash Casserole, Part 1 (aka Using Monster Zucchini)

I cut up the large zucchini and had a few smaller pieces left over which I chopped for stir fry later. Greasing the pan and the top of each zucchini chunk w a brush dipped in olive oil, I placed some water in the pan. Then I baked it for 2 hours at 300F. It's still firm and was just starting to make a whistling noise in the oven when I pulled the baking sheet out. The water had evaporated.

Once cooled for an hour, I pulled out the center and tossed it, cut off the skin, and got 3 c into small chunks. 

This is what is used for the first ingredient of the recipe above.