These easy-to-make pecan sandies are prepared with almond meal, zero-sugar erythritol, and creamy coconut yogurt.
They are gluten-free, keto, and vegan, making this recipe healthy and weight-loss-friendly.
Start your morning with these tasty and chewy sandies and feel energised all day long.
Pecans provide over half of your daily intake for manganese.
Soak the chia seeds with water for 10 minutes until they form a thick gel-like mixture. In a food processor, pulse half of the pecans in short bursts to make finely chopped nuts.
Combine almond meal, erythritol, salt, and baking powder in a mixing bowl.
Stir in the prepared "chia-egg", coconut yogurt and the chopped pecans and work the mixture into a soft and compact dough.
Pinch off a handful of dough, roll it between your palms and flatten it down onto a baking tray. Then, top each cookie with a pecan.
Bake the sandies for 12 minutes at 200°C (390°F) and leave them to cool on a wire rack before dusting with sifted almond meal.
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