MEXICAN WEDDING CAKES
Scale everything for best results
Chef Vanessa Musi
Ingredients:Makes: 25 cookies aprox
1 cup pecan halves (123 grams) or cashews
1 ½ cups (165 grams/ 5.8 ounces) paleo flour (see recipe below)
6 tablespoons ghee at room temperature (90 grams)
1 tablespoon collagen (7 grams/ 0.2 ounces)
½ teaspoon vanilla extract
½ teaspoon Himalayan pink salt
¼ cup Lakanto powdered sugar (30 grams/ 1.05 ounces)
Lime, lemon or orange zest (of 1 lime or 1 lemon or 1 orange)
½ cup sifted powdered coconut milk or dairy free creamer such as: Wanderlife coconut Creamer or Vital Proteins coconut or vanilla creamer
In a Thermomix or food processor: put pecans, paleo flour, collagen, vanilla, salt and sweetener.
Process until pecans are finely ground. Add ghee and process lightly until integrated and moist.
Remove from the food processor and shape dough into round cookies.
Place on a perforated tray with a Silpat liner and bake in a preheated oven at 340º F until lightly golden aprox 10 mins. Time will depend on your oven and size of the cookies.
Let cool completely on a perforated baking tray with parchment paper and then roll cookies in powdered coconut milk powder or creamer.
My Paleo Flour:
Makes: 2 cups/ 227 grams/8.10 ounces
1 cup Almond flour (110 grams/ 3.92 ounces)
¼ cup Coconut flour (25 grams/ 0.89 ounces)
½ cup Arrowroot starch (60 grams/ 2.14 ounces)
¼ cup Tapioca Flour (aca tapioca starch) 32 grams/ 1.14 ounces
Mix all ingredients with a whisk until combined well. Then measure amount needed in the recipe