Gluten, a combination of proteins found in wheat and other grains, is found in many baked foods, wherein its primary function is to add elasticity to dough. It also lends a chewy, stable texture to foods. However, despite its whole grain origins, gluten itself offers very little in the way of nutritional value. Furthermore, more people are being diagnosed with gluten intolerance of some form or another, causing them to seek out alternatives to many grain-based foods. So we felt it was high time to share some gluten-free recipes you can make with our South Georgian pecans.
Whether you're gluten-intolerant yourself, or simply curious about gluten-free foods, you'll find that you can still achieve great textures when cooking without the use of gluten, as the following recipes will hopefully attest.
Coffee Mousse Cheesecake
Pecan Pie Crust
- 2-1/2 cups pecans, finely ground
- 1/3 cup brown or white sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons butter or margarine, melted
- Stir dry ingredients together in a large bowl. Add the melted butter and mix until well combined.
- Press the mixture firmly into a 9-inch round pie pan or casserole dish. Chill in the fridge for 45 minutes.
- Heat the oven to 350 degrees Fahrenheit. Place the pie crust on the center rack in the oven. Bake for 10-15 minutes.
No-Bake Cheesecake Filling
- 8 oz. cream cheese, softened
- 8 oz. tub whipped cream, thawed
- 1/3 cup white sugar
- 2 tablespoons instant coffee crystals
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped pecan, toasted
- Using an electric mixer, beat the cream cheese until fluffy.
- Stir in the whipped cream, sugar, coffee crystals, and vanilla extract; mix until well combined.
- Spread the mixture evenly into the pie crust. Let the cheesecake sit in the fridge for 20-30 minutes, or until firm.
- Garnish with the chopped pecans and cut into 8 pieces.
Flour-less Pecan Brownies (Without Black Beans)
- 6 tablespoons coconut oil or melted butter
- 6 oz. semi-sweet chocolate morsels
- 2 large eggs
- 2/3 cup brown sugar
- 2 teaspoons vanilla extract
- 1/4 cup cocoa powder
- 3 tablespoons cornstarch
- 1/2 cup coarsely chopped pecans
- 1/3 cup chocolate or carob chips
- 1/4 teaspoon salt
- Heat the oven to 350 degrees Fahrenheit.
- Melt the oil or butter and chocolate morsels in a saucepan over low to medium heat, stirring occasionally. Be careful not to burn the chocolate.
- Beat the eggs with a whisk or electric mixer. Add the brown sugar and vanilla; continue to beat until smooth. Pour the melted chocolate into the egg mixture and mix thoroughly.
- If using an electric mixer, turn to low and add the cocoa powder, cornstarch, and salt. If using a whisk, simply whisk more slowly. Once the batter is thick and smooth, stir in the chopped pecans and chocolate chips.
- Pour the brownie batter in an 8x8 inch greased pan and bake for 25-30 minutes. Remove from oven and allow to cool completely; this will take about 20 minutes.
- Cut into squares and enjoy.
Gluten-free Nut Butter Cookies
- 1/2 cup casein-free margarine or butter, softened
- 1/3 cup natural peanut butter
- 1/4 cup pecan butter
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/2 cups soy flour
- 1/2 teaspoon nutmeg (optional)
- Heat the oven to 375 degrees Fahrenheit.
- Using an electric mixer, beat together the margarine and nut butters with the sugar until fluffy. Add the egg and vanilla extract, continue to beat until the ingredients are well combined.
- Gradually add the soy flour and beat until a soft dough forms.
- Roll tablespoons of dough into balls and place on a lightly greased cookie sheet, keeping the balls at least 2 inches apart.
- Bake for 10 minutes. Allow the cookies to cool for 5-10 minutes. If desired, you can garnish the cookies with nutmeg immediately after removing them from the oven.