Whole Wheat Pecan Shortbread

Whole Wheat Pecan Shortbread Follow Me on Pinterest

Whole Wheat Pecan Shortbread

I love shortbread. All the rich, buttery, crumbly goodness that just melts in your mouth. I could eat it all year round but really try to imbibe only around the holidays because of the high fat content and carb count. This recipe uses a lower carb sugar substitute and whole wheat flour so I may feel a little less guilty about having some throughout the year, moving forward.

Whole Wheat Pecan Shortbread Follow Me on Pinterest

Shortbread is a classic Scottish dessert that is primarily made of butter, sugar and flour. Obviously, when using real butter, sugar and all purpose flour (which I do during the holidays), there is nothing better. However, these types of desserts are reserved for special occasions around here but sometimes I want just a hint of a treat and this makes the grade.

Whole Wheat Pecan Shortbread Follow Me on Pinterest

What I enjoy about this recipe is the craggy, gritty texture of the whole grain flour that goes so well with coarse Himalayan sea salt that I use. Adding the chopped pecans just adds more texture which I adore.

Whole Wheat Pecan Shortbread Follow Me on Pinterest

The contrast of the buttery taste along with the salty, chunky, nutty, biscuit is divine. I like to make this healthier version, have a piece & then place the rest in the freezer for later. These also keep well at room temperature for up to two weeks.

Whole Wheat Pecan Shortbread

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Ingredients

  • 2/3 cup Earth Balance (vegan butter substitute)
  • 1/2 cup Whey Low (lower carb sugar substitute)
  • 1-1/2 cups whole wheat flour
  • 3/4 tsp Himalayan sea salt, coarse grained
  • 1/4 cup pecans, chopped

Instructions

  1. Preheat oven to 325 degrees.
  2. In a stand mixer, cream together the butter and sugar, on medium speed, until light & fluffy - about 5-10 minutes.
  3. In a separate bowl, whisk together the flour & salt.
  4. Turn the mixer down to low speed & add the flour/salt mixture.
  5. Mix until fully combined.
  6. Mix in the chopped pecans by hand.
  7. Using a spatula, scrape out the dough into a greased tart pan or pie plate.
  8. Press mixture evenly & prick surface with the tines of a fork.
  9. Bake about 30 minutes or until golden brown, turning halfway through the baking time.
  10. Turn out onto a flat surface and cut into serving piece while still hot.
  11. Place onto cooling rack and allow to come to room temperature before storing in an airtight container.

Recipe adapted from Spoonful.

http://foodstoriesblog.com/2013/01/18/whole-wheat-pecan-shortbread/

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What do you think?

  1. Mmm, even though it sounds kind of strange to say that you love something with a gritty texture, I know just what you mean. I have a cookie recipe for pecan sandies that has that same quality, and I love it. I’m sure this recipe is the same way and the coarse salt in it would just add more texture (and of course flavor). Right now I have some hazelnut meal in the freezer that would be perfect to add to a recipe like this.
    Mary recently posted … Butternut Squash Pecan Gratin with Vegan Goat CheeseMy Profile

  2. Oh YUM! What a perfect treat for teatime! A great dipper!
    mjskit recently posted … Black-eyed Pea Chipotle DipMy Profile

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