Tento příspěvek je dostupný i v Češtině

This homemade Pecan Pie Nut Butter is sweet, creamy, and super delicious nut butter that tastes like pecan pie. It is quick and easy to make with just a few ingredients. Vegan, gluten-free.

THIS PECAN PIE NUT BUTTER IS:

• vegan
• gluten-free
• dairy-free
• healthy
• creamy
• smooth
• flavorful
• so delicious
• naturally sweetened
• quick and easy to make

WHAT YOU NEED TO MAKE PECAN PIE NUT BUTTER

You need the following ingredients to make this nut butter (the exact measurements are in the recipe card below):

• Pecans – Good source of calcium, magnesium, potassium, and omega-3 fatty acids.
• Cashews – Great source of healthy fats, fiber, copper, and magnesium. You can substitute for other nuts, such as almonds, hazelnuts, or peanuts.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Cinnamon – adds warm depth of flavor.
• Sea salt – balances the sweetness.
• Coconut oil – You can substitute it for any oil neutral in taste.
• Maple syrup – sweetens the butter. Also, the more maple syrup you add, the more thick the butter will be.
• Rum – adds more flavor. You can substitute it for bourbon. Optional ingredient.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make the nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use a blender tamper accelerator to push down the nuts to make it easier to blend.
• Glass jar with lid – for storage

HOW TO MAKE HOMEMADE PECAN PIE NUT BUTTER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Roast pecans and cashews

Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.

After roasting, remove from the oven and let cool slightly.

2. Step: Make pecan pie nut butter

To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.

Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.

Transfer the butter to a jar and let cool completely without any cover.

HOW TO SERVE NUT BUTTER:

• with Medjool dates
• on top of smoothie bowl, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread, pumpkin bread
• spoon from a jar

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE PECAN PIE NUT BUTTER LAST?

The nut butter will last for up to 2 weeks at room temperature or up to a month in the refrigerator.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Banana Bread Nut Butter
• Raspberry Almond Cashew Butter
• Chocolate Hazelnut Spread (Homemade Vegan Nutella)
• Pecan Pie Bars
• Pumpkin Pecan Coffee Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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PECAN PIE NUT BUTTER

This homemade Pecan Pie Nut Butter is sweet, creamy, and super delicious nut butter that tastes just like pecan pie. It is quick and easy to make with just a few ingredients. Vegan, gluten-free.

Course Nut Butter, Snack

Cuisine Vegan

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 20 servings (approx. 1 cup)

Calories 93kcal

Author Plantiful Bakery

Ingredients

• 130 g raw pecans
• 130 g raw cashews
• 1/4 tsp ground vanilla optional
• 1/4 tsp ground cinnamon
• pinch salt
• 1 ½ tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1 tsp dark rum optional

Instructions

• Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.
• After roasting, remove from the oven and let cool slightly.
• To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you're using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.
• Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.
• Transfer the butter to a jar and let it cool completely without any cover. Enjoy!

Notes

Storing:

Store the nut butter in a glass jar at room temperature for up to 2 weeks or in the fridge for up to a month.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1tbsp (15g) | Calories: 93kcal

Nutrition Facts

Serving: 1 tbsp (15g) / Calories: 93kcal / Total Fat: 8,5g / Saturated Fat: 1,8g / Cholesterol: 0mg / Total Carbohydrate: 3,5g / Fiber: 0,9g / Sugar: 1,2g / Protein: 1,8g / Sodium: 8mg / Potassium: 72mg / Iron: 0,6mg

Příspěvek PECAN PIE NUT BUTTER se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

This Homemade Pumpkin Maple Granola is crunchy, sweet, full of autumn flavor and so easy to make. Made with pumpkin puree along with oats, pecans, maple syrup, pumpkin seeds, pumpkin spice, and coconut oil. Vegan. Gluten-free option.

THIS PUMPKIN MAPLE GRANOLA IS

• vegan
• gluten-free (if using certificate gluten-free oats)
• dairy-free
• refined sugar-free
• healthy
• sweet
• crunchy
• spiced
• naturally sweetened with maple syrup
• made with 8 ingredients
• quick and easy to make
• perfect for breakfast or snack

WHAT YOU NEED TO MAKE PUMPKIN MAPLE GRANOLA

You need the following ingredients to make this granola (the exact measurements are in the recipe card below):

• Rolled oats – Also known as old-fashioned oats. For GF granola, use certificate gluten-free rolled oats.
• Pecans – Use whole or chopped pecans. You can use any nuts of your choice, such as cashews, almonds, walnuts, or hazelnuts.
• Pumpkin seeds
• Pumpkin spice – adds warm depth of flavor. Read below how I make my homemade pumpkin spice mix.
• Sea salt – balances the sweetness.
• Pumpkin puree – I recommend using thicker pumpkin puree. If the puree is too watery, it may take longer to bake, or the granola may be less crunchy.
• Maple syrup – helps to stick the granola together.
• Coconut oil – You can use any oil of your choice.

Equipment you need:

• Baking tray
• Parchment paper
• Mixing bowl
• Spatula or wooden spoon

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX

Making homemade pumpkin spice is easy. All you need is to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE THE BEST HOMEMADE PUMPKIN MAPLE GRANOLA

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 320°F (160°C) and line the baking tray with parchment paper.

2. Step: Prepare the granola

To a mixing bowl, add rolled oats, pecans, pumpkin seeds, pumpkin spice, and a pinch of salt. Mix to combine. Then add in pumpkin puree, maple syrup, and melted coconut oil. Mix well until oats are completely coated in pumpkin puree and maple syrup.

3. Step: Bake the granola

Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 35 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.

Once the granola is golden brown, remove it from the oven and let cool completely (it should crisp up).

HOW TO SERVE PUMPKIN MAPLE GRANOLA

5 ways to enjoy homemade granola:

• plant-based milk
• vegan yogurt
• on top of porridge, smoothie, fruit salad
• mix into muffin or cake batter
• on its own as a snack

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE GRANOLA?

First, make sure the granola has cooled completely. Then store the granola in an airtight container at room temperature.

HOW LONG DOES HOMEMADE PUMPKIN MAPLE GRANOLA LAST?

Homemade granola will last for up to 1 month in an airtight container at room temperature.

CAN YOU FREEZE HOMEMADE GRANOLA?

Yes, you can freeze homemade granola. Once the granola has cooled, pack it in an airtight container and place it into a freezer. It will last for about 3 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Maple Pecan Granola
• Pumpkin Pecan Coffee Cake
• Chocolate Chip Oatmeal Bars
• Pumpkin Bread
• Pecan Pie Bars
• Pumpkin Cupcakes

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

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HOMEMADE PUMPKIN MAPLE GRANOLA

This Homemade Pumpkin Maple Granola is crunchy, sweet, full of autumn flavor and so easy to make. Made with pumpkin puree along with oats, pecans, maple syrup, pumpkin seeds, pumpkin spice, and coconut oil. Vegan, gluten-free option.

Course Breakfast, Snack

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 18 servings (about 3 cups)

Calories 119kcal

Author Plantiful Bakery

Ingredients

• 1 ½ cup (150g) rolled oats*
• 1 cup (115g) pecans
• ¼ cup (35g) pumpkin seeds
• ½ tbsp pumpkin spice
• pinch salt
• 1/3 cup (75g) pumpkin puree
• 1/3 cup (80g) maple syrup
• 3 tbsp (41g) coconut oil, melted

Instructions

• Preheat the oven to 320°F (160°C) and line the baking tray with parchment paper.
• To a mixing bowl, add rolled oats, pecans, pumpkin seeds, pumpkin spice, and a pinch of salt. Mix to combine. Then add in pumpkin puree, maple syrup, and melted coconut oil. Mix well until oats are completely coated in pumpkin puree and maple syrup.
• Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 35 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.
• Once the granola is golden brown, remove it from the oven and let cool completely (it should crisp up).
• Enjoy with plant-based milk, yogurt, or on top of oatmeal!

Notes

Notes

* Gluten-free option: For GF granola, use certificate gluten-free rolled oats.

Storing:

Store the granola in an airtight container at room temperature for up to 1 month.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 27g (1/4 cup) | Calories: 119kcal

Nutrition Facts

Serving: ¼ cup (27g) / Calories: 119kcal / Total Fat: 8,2g / Saturated Fat: 2,5g / Cholesterol: 0mg / Total Carbohydrate: 10,2g / Fiber: 1,7g / Sugar: 3,2g / Protein: 2,3g / Sodium: 10mg / Potassium: 81mg / Iron: 0,7mg

Příspěvek HOMEMADE PUMPKIN MAPLE GRANOLA se objevil jako první na Plantiful Bakery.

THIS PUMPKIN PECAN COFFEE CAKE IS

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• spicy
• flavorful
• so delicious
• topped with a sweet glaze
• easy to make
• perfect autumn dessert

WHAT YOU NEED TO MAKE PUMPKIN PECAN COFFEE CAKE

You need the following ingredients to make this coffee cake (the exact measurements are in the recipe card below):

• Brown sugar – You can also use coconut sugar.
• Pecans – Chop the pecans into small chunks. You can substitute them for walnuts.
• All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Vegan butter – cut the butter into little chunks to make it easier to combine. Make sure the butter is cold. Use vegan butter with 75-80% fat.
• Baking powder and baking soda
• Pumpkin spice – adds warm depth of flavor. Read below how I make my homemade pumpkin spice mix.
• Salt – balances the sweetness.
• Granulated sugar – keeps the cake lighter in color.
• Sunflower oil – improves the texture and makes the cake moist. You can also use canola oil or any oil neural in flavor.
• Pumpkin puree – makes the cake super moist. I used homemade puree from hokkaido pumpkin (red kuri squash). Make sure it is at room temperature.
• Vegan sour cream – adds moisture to the batter and makes the cake moist. Make sure it is at room temperature. You can substitute it for coconut yogurt.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• Powdered sugar – To avoid lumps, sift the sugar.

Equipment you need:

• Square baking pan – 9×9 inches (23×23 cm)
• Parchment paper
• 2 medium-size bowl
• Large bowl
• Fork
• Whisk
• Sifter
• Silicon spatula
• Cooling rack

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX:

Making homemade pumpkin spice is super easy. All you need to do is to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE THE BEST VEGAN PUMPKIN PECAN COFFEE CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set aside

2. Step: Make Pumpkin Spice Sugar Swirl

Combine brown sugar, flour, and pumpkin spice. Mix and set aside.

3. Step: Make pecan streusel topping

In a medium-size bowl, combine all-purpose flour, brown sugar, chopped pecans, pumpkin spice, and a pinch of salt. Add cold vegan butter cut into chunks, and combine with a fork until it starts to clump. Set aside.

4. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Mix with a whisk and set aside.

5. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, pumpkin puree, and vegan sour cream. Then add in unsweetened almond milk and apple cider vinegar and mix well. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

6. Step: Layer the cake

Spread half of the batter into an even layer in the prepared pan. Sprinkle the pumpkin spice sugar mixture over the first layer. Add in the remaining batter and spread it into an even layer. Then top with pecan streusel.

7. Step: Bake the cake

Bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

8. Step: Drizzle with glaze and serve

For the glaze, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.

Then when ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into 9 squares.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PUMPKIN COFFEE CAKE?

Store the pumpkin coffee cake in an airtight container at room temperature or in the fridge.

HOW LONG DOES VEGAN PUMPKIN PECAN COFFEE CAKE LAST?

Pumpkin coffee cake will last for about 3-4 days at room temperature or for up to a week in the fridge.

CAN YOU FREEZE HOMEMADE PUMPKIN COFFEE CAKE?

To freeze the coffee cake, place it in an airtight container or plastic zip-lock bag and store it in the freezer for up to 3 months. To defrost, let it thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Cinnamon Coffee Cake
• Raspberry Coffee Cake
• Pumpkin Bread
• Pumpkin Cupcakes
• Apple Cinnamon Muffins

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

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VEGAN PUMPKIN PECAN COFFEE CAKE

This Vegan Pumpkin Pecan Coffee Cake with brown sugar pecan streusel topping and sweet glaze is the perfect autumn dessert. It’s soft, moist, flavorful, and so easy to make. Dairy-free, eggless.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 9 squares

Calories 337kcal

Author Plantiful Bakery

Ingredients

Pumpkin Spice Sugar Swirl:

• 3 tbsp brown sugar
• ½ tbsp all-purpose flour
• 1 tsp pumpkin spice

Pecan Streusel Topping:

• ⅓ cup (45g) all-purpose flour
• ¼ cup (50g) brown sugar
• ½ cup (60g) chopped pecans
• 1 tsp pumpkin spice
• pinch salt
• 2 tbsp (28g) vegan butter, cold

Pumpkin Cake:

• 200 g all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin spice
• pinch salt
• 100 g granulated sugar
• 50 g (1/4 cup) sunflower oil
• 120 g (1/2 cup) pumpkin puree, room temperature
• 100 g vegan sour cream, room temperature or coconut yogurt
• 3 tbsp unsweetened almond milk, room temperature or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice

Glaze:

• 50 g powdered sugar
• 2-3 tsp unsweetened almond milk or any plant-based milk

Instructions

Preheat the oven and prepare the baking pan

• Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. Set aside

Make Pumpkin Spice Sugar Swirl

• Combine brown sugar, flour, and pumpkin spice. Mix and set aside.

Make pecan streusel topping

• In a medium-size bowl, combine all-purpose flour, brown sugar, chopped pecans, pumpkin spice, and a pinch of salt. Add cold vegan butter cut into chunks, and combine with a fork until it starts to clump. Set aside.

Combine dry ingredients

• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Mix with a whisk and set aside.

Make the cake batter

• In a large bowl, using a whisk, combine granulated sugar, sunflower oil, pumpkin puree, and vegan sour cream. Then add in unsweetened almond milk and apple cider vinegar and mix well. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Layer the cake

• Spread half of the batter into an even layer in the prepared pan. Sprinkle the pumpkin spice sugar mixture over the first layer. Add in the remaining batter and spread it into an even layer. Then top with pecan streusel.

Bake the cake

• Bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

Drizzle with glaze and serve

• For the glaze, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.
• Then when ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into 9 squares.
• Serve and enjoy!

Notes

Storing:

First, make sure the cake has cooled completely. Then store it in an airtight container for up to 3-4 days at room temperature or up to a week in the fridge. You can also freeze the cake for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1square | Calories: 337kcal

Nutrition Facts

Serving: 1 square / Calories: 337kcal / Total Fat: 14,6g / Saturated Fat: 3,8g / Cholesterol: 0mg / Total Carbohydrate: 49,8g / Fiber: 1,9g / Sugar: 26,4g / Protein: 3,7g / Sodium: 237mg / Iron: 1,7mg

Příspěvek VEGAN PUMPKIN PECAN COFFEE CAKE se objevil jako první na Plantiful Bakery.

THIS BANANA BREAD NUT BUTTER IS

• vegan
• gluten-free
• dairy-free
• healthy
• creamy
• smooth
• naturally sweetened
• quick and easy to make

WAYS TO EAT/USE NUT BUTTER

• with Medjool dates
• on top of smoothie bowl, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, porridge, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread
• spoon from a jar

WHAT YOU NEED TO MAKE BANANA BREAD NUT BUTTER

You need the following ingredients to make this nut butter (the exact measurements are in the recipe card below):

• Peanuts – Rich in protein, healthy fats, fiber, vitamin E, copper, or magnesium. Use dry roasted unsalted peanuts.
• Almonds – Great source of healthy fats, fiber, calcium, magnesium, or vitamin E. Use raw almonds with the skin.
• Pecans – are a good source of calcium, magnesium, potassium, and healthy fats. You can use any other nut combination or just one type of nuts if you like (although this combination is so delicious!). Just keep the same amount.
• Freeze-dried (lyophilized) bananas – Add banana flavor and sweeten the butter. Blend them in a food processor into a fine powder before adding to the nut butter.
• Sea salt – balances the sweetness.
• Maple syrup – Optional ingredient. Just keep in mind that once you add in maple syrup, the butter thickens up.
• Oil – If you sweetened the butter with maple syrup, use oil to thin it out. You can use refined coconut oil, peanut oil, or any oil neutral in flavor, such as sunflower oil, canola oil, or grapeseed oil.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make your homemade nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use blender tamper accelerator to push down the nuts as mixing to make it easier to blend.
• Glass jar with lid – for storing

HOW TO MAKE HOMEMADE BANANA BREAD NUT BUTTER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Roast almonds and pecans

Preheat the oven to 350°F (180°C). Add raw almonds and pecans to a baking tray and bake for 5-7 minutes. Mix them through a few times. Be careful not to burn them (ovens can vary).

After roasting, let them cool down slightly.

2. Step: Make banana powder

Place the freeze-dried bananas in a high-speed blender and pulse into a fine powder. Transfer to a bowl. Set aside.

3. Step: Make banana nut butter

To the high-speed blender (or food processor), add peanuts, roasted almonds, and pecans and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts as mixing to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor.

Add banana powder, cinnamon, and a pinch of sea salt and blend until combined.

To sweeten the butter, add maple syrup, and then any neutral oil of your choice to thin it out (optional step).

Transfer the butter to a jar and let it cool completely without any cover.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar with a lid at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE BANANA BREAD NUT BUTTER LAST?

The nut butter will last up to 2 weeks at room temperature and up to a month in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Raspberry Nut Butter
• Chocolate Hazelnut Spread (Homemade Vegan Nutella)
• Chocolate Chunk Banana Bread
• Banana Bread Waffles
• Peanut Butter Protein Bars

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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BANANA BREAD NUT BUTTER

This Banana Bread Nut Butter is a creamy blend of roasted almonds, pecans, and peanuts mixed with freeze-dried bananas. It's quick and easy to make in less than 15 minutes. Vegan, gluten-free, dairy-free.

Course Basics, Nut Butter

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 1 cup (approx.)

Calories 88kcal

Author Plantiful Bakery

Ingredients

• 100 g dry roasted peanuts, unsalted
• 80 g raw pecans
• 80 g raw almonds
• 20 g freeze-dried bananas
• ½ tsp ground cinnamon
• pinch sea salt
• 1 tbsp maple syrup (optional)
• 1-2 tbsp melted coconut oil, or any oil neutral in flavor * (optional)

Instructions

• Preheat the oven to 350°F (180°C). Add raw almonds and pecans to a baking tray and bake for 5-7 minutes. Mix them through a few times. Be careful not to burn them (ovens can vary). After roasting, let the nuts cool down slightly.
• To make banana powder, place the freeze-dried bananas in a high-speed blender and pulse into a fine powder. Transfer to a bowl. Set aside.
• To the high-speed blender (or food processor), add peanuts, roasted almonds, and pecans and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while mixing. The blending might take from 4-10 minutes, depending on your blender/food processor. Add banana powder, cinnamon, and a pinch of sea salt and blend until combined.
• To sweeten the butter, add maple syrup and then any neutral oil to thin it out (optional step).
• Transfer the butter to a jar and let it cool completely without any cover.

Notes

* Neutral oils: Sunflower oil, peanut oil, canola oil, grapeseed oil, refined coconut oil.

Storing:

Store the nut butter in a glass jar with a lid at room temperature for up to 2 weeks, or in the fridge for up to a month.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 88kcal

Nutrition Facts

Serving: 1 tbsp (15g) * / Calories: 88kcal / Total Fat: 7,7g / Saturated Fat: 0,8g / Cholesterol: 0mg / Total Carbohydrate: 3,6g / Fiber: 1,5g / Sugar: 1,4g / Protein: 2,6g / Sodium: 8mg / Potassium: 100mg / Iron: 0,4mg

* Nutrition Facts are calculated without maple syrup or oil.

Příspěvek BANANA BREAD NUT BUTTER se objevil jako první na Plantiful Bakery.

THIS MAPLE PECAN GRANOLA IS:

• vegan
• dairy-free
• gluten-free (if you use gluten-free oats)
• healthy
• adjustable
• delicious
• sweet
• crispy
• naturally sweetened with maple syrup
• spiced with cinnamon
• made with 9 ingredients in 20 minutes
• done in one bowl
• perfect for a quick breakfast or snack

WHAT YOU NEED TO MAKE HOMEMADE VEGAN MAPLE PECAN GRANOLA:

You need the following ingredients to make this Maple Pecan Granola (the exact measurements are in the recipe card below):

• Rolled oats – Also known as Fashion Old Oats. To make granola gluten-free, use gluten-free oats.
• Puffed buckwheat or rice
• Pecans – Use whole or chopped pecans. You can use any nuts of your choice, such as cashews, almonds, walnuts, or hazelnuts.
• Shredded coconut – Use organic unsweetened shredded coconut.
• Flaxseed meal – Great source of fiber and omega-3 fatty acids. You can also use whole flax seeds or substitute for hemp seeds or sesame seeds.
• Ground cinnamon
• Sea salt – balance the sweetness.
• Maple syrup – helps to stick the granola together. What I like to do is, instead of using only maple syrup, I use 5 tbsp of maple syrup and 2 tbsp of molasses. It is stickier and therefore helps to make bigger chunks of granola.
• Coconut oil – Use deodorized coconut oil if you don’t want the granola to have a coconut flavor.

Equipment you need:

• Baking tray
• Parchment paper
• Mixing bowl
• Spatula or wooden spoon

HOW TO MAKE HOMEMADE MAPLE PECAN GRANOLA:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Maple Pecan Granola is super easy and comes with only 3 following steps:

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper.

2. Step: Mix dry ingredients with wet ingredients

In a mixing bowl, combine rolled oats, puffed buckwheat or rice, pecans, shredded coconut, flaxseed meal, ground cinnamon, and a pinch of sea salt. Then add maple syrup and melted coconut oil. Mix well until oats are completely coated in syrup and oil. You can use your hands to make it easier to combine.

3. Step: Bake the granola in the oven

Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 15 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.

Let the granola cool completely on the baking tray.

FREQUENTLY ASKED QUESTIONS:

HOW TO SERVE MAPLE PECAN GRANOLA:

5 ways to enjoy homemade granola:

• with plant-based milk
• with vegan yogurt
• on top of porridge, smoothie, fruit salad
• mix into muffin or cake batter
• on its own as a snack

HOW TO STORE HOMEMADE GRANOLA?

First, make sure the granola is completely cool. Then place the granola in an airtight container and store it at room temperature.

HOW LONG DOES HOMEMADE MAPLE PECAN GRANOLA LAST?

Homemade granola can be stored for up to 1 month in an airtight container at room temperature.

CAN YOU FREEZE HOMEMADE GRANOLA?

Yes, homemade granola can be frozen. Once the granola is cooled, pack it in an airtight container and place it into a freezer. It will last for about 3 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Carrot Cake Overnight Oats
• Healthy Coffee Bliss Balls
• Pecan Pie Bars With Maple Syrup
• Creamy Chocolate Protein Smoothie Bowl
• Vegan Cinnamon French Toast
• Cinnamon Streusel Coffee Cake
• The Best Chocolate Chip Banana Bread

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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HOMEMADE MAPLE PECAN GRANOLA

Homemade Maple Pecan Granola is an easy recipe perfect as a quick breakfast or snack. It’s crunchy, sweet, healthy, and vegan. Made with a mix of oats, puffed buckwheat, pecans, shredded coconut, flaxseed meal, and cinnamon. Plus, it's naturally sweetened with maple syrup.

Course Breakfast, Snack

Cuisine Czech

Diet Vegan

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 14 servings (approx. 3,5 cups)

Calories 130kcal

Author Plantiful Bakery

Ingredients

• 1 cup (100g) rolled oats
• 1 cup (15g) puffed buckwheat or rice
• ¾ cup (80g) pecans, whole or chopped
• ¼ cup (18g) shredded coconut, unsweetened
• 2 tbsp (10g) flaxseed meal
• 1 tsp ground cinnamon
• pinch sea salt
• 7 tbsp (100g) maple syrup
• 3 tbsp (42g) coconut oil, melted*

Instructions

• Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper.
• In a mixing bowl, combine rolled oats, puffed buckwheat or rice, pecans, shredded coconut, flaxseed meal, ground cinnamon, and a pinch of sea salt. Then add maple syrup and melted coconut oil. Mix well until oats are completely coated in syrup and oil.
• Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 15 minutes). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.
• Let the granola cool completely on the baking tray.

Notes

* Use deodorized coconut oil if you don’t want the granola to have a coconut flavor.

Nutrition

Calories: 130kcal

Nutrition Facts

Serving: ¼ cup (27g) / Calories: 130kcal / Total Fat: 8,8g / Saturated Fat: 3,7g / Cholesterol: 0mg / Sodium: 14mg / Total Carbohydrate: 12g / Fiber: 1,9g / Sugar: 4,8g / Protein: 2g / Iron: 1mg / Potassium: 80,3mg

Příspěvek HOMEMADE MAPLE PECAN GRANOLA se objevil jako první na Plantiful Bakery.

THESE PECAN PIE BARS ARE:

• vegan
• egg-free
• dairy-free
• crunchy
• gooey
• buttery
• delicate
• made with maple syrup
• made with a sugar cookie crust
• so delicious

WHAT YOU NEED TO MAKE VEAGN PECAN PIE BARS:

You need the following ingredients to make these Pecan Pie Bars (the exact measurements are in the recipe card below):

• Vegan butter – Use butter that has around 75-80% fat (such as Naturli Vegan Block). For the sugar cookie crust, let the butter soften at room temperature before using. For the filling, it can be cold or soft.
• Brown sugar – Adds nice caramel flavor. If you don’t have brown sugar, you can use coconut sugar or white cane sugar instead.
• Unsweetened almond milk – Use any plant-based milk of your choice such as oat, soy, or cashew milk.
• Sea salt – Brings all those flavors and balances the sweetness.
• All-purpose flour – Used in the sugar cookie crust. You can also use white spelt flour.
• Cornstarch – to make cornstarch slurry, which will thicken the maple filling.
• Maple syrup – a much tastier and healthier alternative to corn syrup.
• Rum or bourbon – adds a slight kick to the filling. If you don’t want to use alcohol, add more almond milk instead.
• Pecans – Use high-quality pecans. If you don’t have or like pecans, feel free to use any nuts of your choice.

Equipment you need:

• Square baking pan – 23×23 cm / 9×9 in
• Parchment paper
• Mixing bowl – for cookie dough crust.
• Hand mixer or a stand mixer
• Small bowl or glass – to mix the cornstarch slurry.
• Medium-size saucepan – to make the filling in.
• Whisk

HOW TO MAKE HOMEMADE VEGAN PECAN PIE BARS:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 180°C.  Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter. Then line the pan with a strip of parchment paper (you can secure the parchment paper on the sides of the pan with binder paper clips). It will prevent the pecan bars from sticking to the pan. Set aside.

2. Step: Make the sugar cookie crust

To a mixing bowl, add vegan butter and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add sea salt and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined.

Put the cookie dough into the prepared baking pan and spread it evenly to the sides. Use a tablespoon or fingers to press down the dough.

Place it into the fridge to chill while making the filling.

3. Step: Make the pecan maple syrup filling

First, make the cornstarch slurry by combining cornstarch with 2 tbsp unsweetened almond milk in a small bowl or glass. Set aside.

To a medium-size saucepan, add vegan butter and let it melt on medium heat. Then add brown sugar, maple syrup, the rest of the unsweetened almond milk (4 tbsp), rum or bourbon, a pinch of sea salt, and cornstarch slurry. Constantly mix with a whisk and brink it to boil. The let it boil on medium/lower heat until it thickens. Turn of the heat, add pecans to the mixture and mix together.

Take the pan with the dough off the fridge. Pour the filling into the pan and spread evenly.

4. Step: Bake the pecan bars

Bake the pecan bars in a preheated oven for about 35 minutes. After the baking, allow them to cool completely.

5. Step: Let the pecan pie bars chill in the fridge before cutting

After the pecan pie bars are cooled completely, place them into the fridge for about 2 hours to allow them cool. The filling will harden a bit, so it will be easier to cut it into even bars.

Cut the bars with a sharp knife into 8 even bars or 16 smaller squares. I usually cut the edges first to make them all the same, plus the edges can be harder.

FREQUENTLY ASKED QUESTIONS:

DO PECAN PIE BARS NEED TO BE REFRIGERATE?

No, you don’t need to refrigerate them. After baking the pecan pie bars, you can just let them cool completely, cut, and serve. However, it may be difficult to cut them evenly. Therefore, I recommend chilling them in the fridge for about 2 hours before cutting them into bars.

HOW TO STORE VEGAN PECAN PIE BARS?

Store the pecan pie bars in an airtight container in a cool, dry place or in the fridge.

HOW LONG DO PECAN PIE BARS LAST?

Pecan pie bars will last for about 5 days in the airtight container in a cool, dry place; or up to a week in the fridge.

CAN I FREEZE PECAN PIE BARS?

Yes, you can freeze them up to 2-3 months. Make sure they are in an airtight container or bag. Let them thaw before serving.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Vegan Hot Chocolate Cupcakes With Ganache Filling
• Cinnamon Streusel Coffee Cake
• Biscoff Chocolate Truffles
• Walnut Crescent Cookies
• Homemade Nutella

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PECAN PIE BARS WITH MAPLE SYRUP

These Vegan Pecan Pie Bars are made with delicate sugar cookie crust layered with a gooey maple syrup filling with crunchy pecans. The pecan bars have all the delicious flavors of pecan pie, but they are much easier to make.

Course Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8 bars

Calories 486kcal

Author Plantiful Bakery

Ingredients

For the sugar cookies crust:

• 100 g (7 tbsp) vegan butter, soft (around 75-80% fat) + extra for greasing
• 50 g (1/4 cup) brown sugar
• 30 g (2 tbsp) unsweetened almond milk
• pinch sea salt
• 150 g all-purpose flour

For the pecan pie filling:

• 90 g (6 tbsp) unsweetened almond milk
• 15 g (2 tbsp) cornstarch
• 60 g (1/4 cup) vegan butter
• 75 g brown sugar
• 60 g (4 tbsp) maple syrup
• 45 g (3 tbsp) rum or bourbon
• pinch sea salt
• 200 g raw pecans

Instructions

Preheat the oven and prepare the baking pan

• Preheat the oven to 180°C.  Lightly grease a 23x23cm/9x9 in square pan with a little bit of vegan butter. Then line the pan with a strip of parchment. Set aside.

Make the sugar cookie crust

• To a mixing bowl, add vegan butter and brown sugar and cream together with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add sea salt and half of the all-purpose flour, mix, add the rest of the flour and mix again with a hand mixer until just combined.
• Put the cookie dough into the prepared baking pan and spread it evenly to the sides. Use a tablespoon or fingers to press down the dough.
• Place it into the fridge to chill while making the filling.

Make the filling

• First, make the cornstarch slurry by combining cornstarch with 2 tbsp unsweetened almond milk in a small bowl or glass. Set aside.
• To a medium-size saucepan, add vegan butter and let it melt on medium heat. Then add brown sugar, maple syrup, the rest of the unsweetened almond milk (4 tbsp), rum (or bourbon), a pinch of sea salt, and corn starch slurry. Constantly mix with a whisk and brink it to boil. The let it boil on medium/lower heat until it thickens. Turn of the heat, add pecans to the mixture and mix together.
• Take the pan with the dough off the fridge. Pour the filling into the pan and spread evenly.

Bake the pecan pie bars

• Bake the pecan pie bars in a preheated oven for about 35 minutes. After the baking, allow them to cool completely.

Let the pecan pie bars chill in the fridge

• After the pecan pie bars are cooled completely, place them into the fridge for about 2 hours (to make them easier to cut).
• Cut the bars with a sharp knife into 8 even bars or 16 small squares.

Notes

Pecan pie bars will last for about 5 days in the airtight container in a cool, dry place; or up to a week in the fridge.

Nutrition Facts

Serving: 1 bar (approx. 95g) / Calories: 486kcal / Total Fat: 34,3g / Saturated Fat: 9,6g / Cholesterol: 0mg / Sodium: 65,6mg / Total Carbohydrate: 40,4g / Fiber: 3,1g / Sugar: 21,3g / Protein: 4,3g / Iron: 1,5mg / Potassium: 158,2mg / Calcium: 46,1mg

Nutrition

Calories: 486kcal

Příspěvek VEGAN PECAN PIE BARS se objevil jako první na Plantiful Bakery.