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Old 05-06-2009, 12:13 PM   #1
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Pecan Meal

Do you think pecan meal would work in recipes as a replacement for almond meal and/or flax? I would think it would be a little stronger in flavor but that would not be a problem for me as I love pecans. I would probably use this in mainly muffins and breads. I can get pecan meal close to where I live cheaper than I can by almond meal. I would appreciate opinions on this please.
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Old 05-06-2009, 12:57 PM   #2
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I'm sure it would work just fine in the majority of recipes. Most people use almond meal because it has such a mild flavor that it isn't always noticeable in the finished product. In some recipes, it's possible that the flavor of pecan meal could be a bit overpowering ... not necessarily awful, so that you throw the food away, but just a stronger flavor than you expected.

Any nut meal ... hazelnut, walnut, macadamia, etc. ... should be interchangeable with almond meal, though.
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Old 05-06-2009, 02:02 PM   #3
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I use pecan meal in a number of recipes and as a substitute from time to time for almond meal as I can get it a lot cheaper than almond meal. However, for some applications, like breading for chicken parmesean, I will stick with almond meal.
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Old 05-06-2009, 02:11 PM   #4
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A plus is that Pecans are lower in carbs than Almonds according to LindaSue's nut carb counts. Net count for 1 ounce of Pecans = 1.2, Almonds = 2.2
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Old 05-06-2009, 06:39 PM   #5
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I have successfully used pecan meal in a great chocolate cake as the flour substitute. Yes, it works very well (and the flavor is NOT overwhelming).
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Old 05-06-2009, 09:32 PM   #6
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I grind pecans from our own tree and have used them many times. Every once in a while there might be a speck of bitter but it's hardly noticeable. One of my favorites is to dip chicken in lemon juice then dredge in pecan meal plus parmesan then fry or bake it.

I think I saw the recipe here or Linda's site.
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Old 05-07-2009, 10:55 AM   #7
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I tried subbing hazlenut meal for almond in Kevin's Pita bread rolls a while back and my recollection is that it did not work as well for that, but that's yeast bread.
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Old 05-07-2009, 11:05 AM   #8
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For breads, there is a gluten component that is very important. You won't find gluten in nut meals (to the best of my knowledge; I haven't really researched it). However for cakes, the gluten is way less important. For my pecan-meal cake, I honestly could not tell it was made from nuts.
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Old 05-07-2009, 11:09 AM   #9
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Quote:
Originally Posted by gharkness View Post
For breads, there is a gluten component that is very important. You won't find gluten in nut meals (to the best of my knowledge; I haven't really researched it). However for cakes, the gluten is way less important. For my pecan-meal cake, I honestly could not tell it was made from nuts.
Would you be so kind as to share the recipe for your pecan meal cake?
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Old 05-07-2009, 11:58 AM   #10
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Boy, did I ever see that coming! :-) It's not my recipe....let me see if I can find it...I don't think I can put in a link, so here is the original version:

Rusty's Chocolate Torte (Original Recipe)
4 extra large eggs (Total 2.832 grams carb)
Artificial Sweetener to replace 3/4 cups sugar
1 cup pecans (Total 21.706 grams carb/ 9.044 fibre)
1 teaspoon vanilla extract (0.531 grams carb)
2 tablespoons flour (Total 11.92 grams carb/ 0.42 fibre)
2 & 1/2 teaspoons baking powder (3.185 grams carb)
3 tablespoons unsweetened cocoa powder (Total 7.77 grams carb/4.32 fibre)
Place eggs and sweetener in blender & run at high speed for about 45 seconds.
Add the remaining ingredients IN THE ORDER LISTED ABOVE. Blend at high speed for 2 full minutes.
Pour batter into greased 9" round cake pan and bake at 350 for about 20 minutes, or until a toothpick inserted in centre comes out clean.
Total carb count for whole cake: 47.944
Total for whole cake with fibre subtracted: 34.16
*NOT including anything for artificial sweeteners. Add accordingly based on your sweetener of choice.
Variation:
Substitute 1 Tablespoon of Espresso Powder or instant coffee for one of the tablespoons of cocoa for a mocha taste. Substitute walnuts if you prefer them to pecans. Substitute soy flour if you must, but I've no idea what that would taste like.
Serving suggestions:
  • Split in half, fill and frost with flavoured/sweetened whipped cream.
  • Spread some of Lynne's chocolate on top.
  • Fill center with dietetic raspberry jam.
    Cut into small pieces, soak in rum or bourbon, and layer with mascarpone or ricotta or whipped cream, etc. for a trifle.Garnish with nuts!
And here is a shortened version. I think I used the original version ...either way it is VERY good! And if you want lots more good recipes, Google "ASDLC".

Rusty's Chocolate Torte (the short version)
4 extra large eggs
sweetener to equal 3/4 cups sugar
1 cup pecans
1 tsp vanilla extract
2 Tbs flour
2.5 tsp baking powder
3 Tbs cocoa powder
BLEND (in blender) eggs and sweetener for 45 seconds. Add other ingredients IN THE ORDER LISTED. Blend 2 minutes.
POUR into greased 9" round pan. Bake at 350 for 20 minutes or until toothpick comes out clean.
Additions and comments:
  • Drizzle with lowcarb chocolate, halve and fill with whipped cream or lowcarb jam.
  • I made it with pecans and the Sweet One. I had to use extra sweetener--even sprinkled the top with Equal after it cooled a bit. It was a little coarse compared to a flour-based cake--I think almonds would have made a finer texture. We've been eating it plain. I thought about whipping some cream but didn't bother. It may look plain but it is not only delicious but satisfying in a way that flour-and-sugar-based cakes never were. I think hazelnuts will work too, but haven't tried yet. The flavour would be sublime, no doubt.
  • Drizzle Espresso Sauce on Rusty's Chocolate Torte:
    Espresso Sauce (would the author please step forward and accept kudos?)
    1 cup heavy cream
    1/4 cup finely ground espresso
    1 square unsweetened chocolate
    2 tsp. sweetener
    Pinch salt
    1 tsp vanilla POUR cream and espresso into a saucepan. Scald (heat to just before boiling) Remove from heat. Strain. Add chocolate, vanilla, sweetener and salt. Pour over dessert
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Old 05-07-2009, 02:03 PM   #11
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Thanks so much for taking the time to post the recipe.
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Old 05-07-2009, 02:16 PM   #12
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No problem. Easy cut-n-paste. BTW, easy recipe and turns out very good, too!
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Old 05-07-2009, 02:32 PM   #13
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Good! I have about 5-6lbs of pecan meal in the freezer (I need to discern which bag is pecan meal and which is flax as they're both in plain bags from the bulk store and they look the same).
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Old 05-07-2009, 02:54 PM   #14
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Quote:
Originally Posted by bwylde View Post
Good! I have about 5-6lbs of pecan meal in the freezer (I need to discern which bag is pecan meal and which is flax as they're both in plain bags from the bulk store and they look the same).
You shouldn't have too much trouble telling them apart. Flax meal has a strong, distinctive odor.
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