My current recipe for pecan brownies

[Guest guest]

* Exported from MasterCook *

Modified Pecan-Squash Squares for SC Diet

Recipe By : adapted by Ellen from recipes by Bev and

Serving Size : 16 Preparation Time :1:00

Categories : Baked Goods Contains Nuts

SCD Legal Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound pecans -- raw

3/8 cup honey -- pasteurized (SCD)

3/4 teaspoon baking soda

1 large egg -- beaten slightly

1/4 cup pecans -- coarsely chopped

1/2 cup butternut squash -- baked & pureed in advance

1/2 teaspoon vanilla extract -- SCD legal, optional

1. Preheat oven to 340 F.

2. Line a glass 11 " x 7 " baking dish with parchment paper. (Note 1)

3. Measure 1/2 pound raw pecans into powerful food processor fitted with

metal S-blade. Process nuts until they develop the texture of nut butter.

[if the food processor has a dough blade, remove the metal S-blade and

replace it with the dough blade. Scrape pecan butter off metal blade into

food processor bowl.]

4. Add honey, baking soda, egg, pureed squash, and vanilla extract if using,

to the food processor, and mix well.

5. Transfer mixture to baking pan. Fold in chopped pecan pieces.

6. Bake for about 30-35 minutes, or until baked thoroughly to brown, but

before burning can occur. Test for doneness with a toothpick, a metal

tester, or a metal skewer. Cool pan on a rack.

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NOTES : by Ellen:

1. I use glass baking dishes instead of metal baking pans, in my new

convection oven,

and the batter bakes more evenly and level. My preferred baking dish size,

which

Pyrex no longer makes, is 11.75 " x 7.5 " , but the results are still OK in an

11 " x7 " glass dish .

2. 1/2 pound raw pecans, when ground to a butter, has a volume of about 1

cup.

3. 's recipe for Nut Butter Squash Brownies, at pecanbread.com, added

squash to Bev's recipe.

Adding the squash increases the volume and slightly decreases the stickiness

of the batter, making

it easier to transfer onto parchment paper in the baking dish. I have

further improved my ability to transfer the batter, by decreasing the volume

of honey from 1/2 cup to 3/8 cup.

posted to BTVC-SCD by Ellen in Toronto,

SCD 52 weeks today