Pecan Brownies
1-cup raw pecans
6 tablespoons coconut or walnut oil
½ cup agave nectar or maple syrup
2 eggs
½ cup unsweetened cocoa powder
¼ cup arrowroot
Preheat oven to 350 degrees. Oil an 8x8x2 inch baking pan In a food processor, grind the pecans to the consistency of meal Transfer to a medium bowl and add the oil, sweetener, eggs, cocoa, and arrowroot. Stir to blend. Pour into oiled baking dish.
Bake 20 minutes until a toothpick comes out clean, let cool and cut into bars. Be very careful not to over bake.
From Dr. Mark Hyman’s book Ultrametabolism.
1-cup raw pecans
6 tablespoons coconut or walnut oil
½ cup agave nectar or maple syrup
2 eggs
½ cup unsweetened cocoa powder
¼ cup arrowroot
Preheat oven to 350 degrees. Oil an 8x8x2 inch baking pan In a food processor, grind the pecans to the consistency of meal Transfer to a medium bowl and add the oil, sweetener, eggs, cocoa, and arrowroot. Stir to blend. Pour into oiled baking dish.
Bake 20 minutes until a toothpick comes out clean, let cool and cut into bars. Be very careful not to over bake.
From Dr. Mark Hyman’s book Ultrametabolism.
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