It was an old rainy and dreary day when I made these. The boys were driving me crazy with being inside all day as they love being outdoors climbing, running and playing what they call “construction sites”. Not so on this day so the kitchen tools came out instead. They are good helpers but have a habit of eating the uncooked product more than the cooked - crazy things that they are.

Well as they cooked away in the oven they sure smelt good but I have to admit I was curious to see the end product as the original version over at Yum Universe sure looked superb although it does use almond meal as opposed to my choice of pecans meal. My preference for pecans is because I can get fresh ones from my local farmers markets and can then to a meal using my Vitamix. Also I find almond meal in my local area is supplied from China (no offense), which I would prefer not to use especially if I get a substitute from an Australian producer that is fresh. If you do live on the Sunshine Coast the Organic Supermarket at Forest Glen sells pecan meal at around $8.00 a kilo, which is much cheaper than Almond Meal as well. So check it out if you get a chance. Also, like anything I feature here I encourage you to use whatever flavours you have in your pantry or fridge. I would love to hear of your specific flavour combinations if you do.


Honey Pecan & Fresh Mint Biscuits (Gluten & Dairy Free)
Inspired by Yum Universe

¾ cup pecan meal (or almond meal)
2 T fresh mint, finely chopped
¼ cup dried cranberries, roughly chopped
¼ cup pecans, roughly chopped
½ - 1 T cold pressed olive oil or coconut oil
1 T raw honey
Pinch of sea salt

Preheat oven to 185 degrees celcius (365 farenheit)
Place the nut meal in a medium size glass bowl
Add the chopped mint, cranberries and pecans
Give it a good stir with a fork to mix together (this will also remove any lumps in the nut meal as well)
Add oil, sea salt and honey
Mix well with the fork until it begins to clump together and forms a dough

(You can expect that this dough will be relatively fragile and will not behave as a regular biscuit dough would. Have a feel and make a judgment at this point as to whether you need to add any more moisture. If you do then add a smidge of water at a time mixing well in between to ensure you don't add to much)

Remove the dough from the bowl and place between two sheets of baking paper
Using a rolling pin gently roll out to a thickness of approximately 2 - 4 cms (this will depend on how many lumpy things there are)
Remove the top piece of baking paper and trim the dough into a rectangular shape before using a sharp knife to cut even shaped biscuits in a grid pattern (if the dough breaks just squish it back together with your fingers)
Slide the baking paper with the biscuits on, onto a baking sheet tray and cook in the oven for approx 10 – 12 mins (no longer)
Remove from oven and allow to cool, if you can resist and serve