This recipe is a take on my Walnut and Hazelnut Biscuits which are very popular amongst my friends. I have replaced the walnuts in my original recipe with pecans.
Neither walnut or pecan paste is available locally, so I throw the nuts into my food processor and process them until they form a paste. This takes a little time and requires stopping the machine to remove the crushed nuts from the sides of the bowl periodically, but it is worth the effort.
The recipe includes chia seeds which add a crunchy texture to the mix. Chia seeds are high in omega-3 fatty acids and are a great source of fibre.
I love the taste of honey, not the cheap commercial stuff, but the more expensive brands. I mostly buy locally as the honey is raw and I like the flavours. The GI of honey can vary greatly, but raw honey has the lowest GI. The type of honey is important as it influences the taste of the biscuits. Honey adds flavour to the nutty mix without creating a sugar rush.
Ingredients:
Method:
Warm the honey to make it easier to mix, then place the pecan paste, hazelnut meal, honey, chia seeds and vanilla essence in a bowl. Mix the ingredients to combine them thoroughly. I used a hand mixer for this.
Form small balls of the mixture and place them on oven trays lined with baking paper. Using a fork, press each biscuit down to flatten. Sprinkle each biscuit with a small amount of the sea salt.
Place the trays in a pre-heated oven at 180 degrees Celsius for 12 to 15 minutes, or until they brown slightly.
When the biscuits are cooked, remove them from the oven to cool.
Makes about 60 small biscuits.
