SNRA Commodities is about one thing, and one thing only: Pecans. Luckily for us, pecans can do so much more than simply be eaten plain, though we do love that too. Here’s another way pecans can elevate a meal, or enhance a dessert with nutty flavor: pecan meal! Pecan meal can make even the old, tired, but true recipes stand out with a new flavor. Here is how to make it, recipes to use it in, and more!
Pecan meal is a natural, healthy alternative to using regular flour, (in fact it is also known in some parts as pecan flour) so it can be used in much the same ways. You can use it for breading chicken or fish before frying or baking. It can be worked into pie crusts to add a nuttiness (and we all know how good pecan pie can be!), or used as a topping to fruity desserts. If you like pecans, pecan meal can go just about everywhere on everything! Pecan meal is also naturally gluten-free, making it a popular choice to substitute for those with gluten sensitivities.
How to Make Pecan Meal
Making your own pecan meal for your restaurants, food, or deserts is so easy! It takes all of a couple steps.
- First, get your hands on your pecans of choice. Check? Now put them through a food processor and grind them down to a very fine quality.
- That’s it! You can also roast them beforehand to release some more of the flavor.
- Be sure to store your pecan meal in a freezer to ensure freshness!
Looking for a recipe to use pecan meal? How about Pecan-Crusted Fish?
- 1 cup ground pecan meal
- 1 egg
- 4 (4 oz) fish fillet of your choice
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- Pinch of salt
- Pinch of pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground paprika
- First beat the egg and dry ingredients (garlic and onion powders, paprika, salt and pepper) together in a bowl until mixed.
- Take the pecan meal and spread in a shallow dish.
- Dip the fish into the egg/spice mixture, then press into the pecan meal, covering evenly.
- In a large skillet, heat the butter and vegetable oil over medium-high heat. Put the fillets into the pan, cooking until golden brown, about 4 minutes to a side.
- Dish up with your favorite sauce and enjoy!
The benefit of using pecan meal for the breading is it has a very light flavor and doesn’t overpower the taste of the fish fillet you chose. And, since it only takes ~15 minutes to whip up, you can have this made and dished up fast and furious.
Due to pecan meal being gluten-free, it’s a great replacement ingredient for restaurants to create gluten-free options for dessert. Here’s just one that can be served after the pecan-crusted fillets!
These cookies are two desserts in one, a cookie, and a little mini pie! There are two pieces to be made, the cookie and the pecan pie filling.
Ingredients for Cookies
- 2 cups, 2 tablespoon pecan meal
- 1 cup coconut sugar
- 1 egg white
- 3 tablespoons melted coconut oil
- ½ teaspoon vanilla extract
- 1 ¾ teaspoon baking powder
- ½ teaspoon salt
Ingredients for Pie Filling
- 1/3 cup, 2 tablespoons diced pecans
- 1 egg yolk
- ¼ cup coconut sugar
- 2 ½ teaspoon melted coconut oil
- 1 ½ tablespoon maple syrup
- 1/8 teaspoon salt
- Preheat the oven to 375°
- Line two cookie sheets with parchment paper
- Take a large bowl and mix together the coconut sugar and oil. Then add in vanilla extract and egg white. Beat til combined.
- Add in pecan meal, salt, and baking powder, stirring until well mixed. Chill in the refrigerator.
- Spread pecans onto a baking sheet. Toast in oven while finishing filling for 5-10 minutes. Remove from oven and reduce temperature to 350°
- Set a small pot on medium heat, stirring in maple syrup, coconut oil and sugar, and salt until combined. Bring to a boil.
- Stir constantly for a minute, then remove from heat. Let stand for three minutes.
- Dice the pecans, then add them to the filling mix, stir well.
- Take out the chilled cookie dough and place one tablespoon balls onto the prepped cookie sheets with plenty of space. Press a dimple into the center of each ball with your thumb.
- Into the dimple, spoon one teaspoon of filling. Then place the cookies into the refrigerator for another 15 minutes to chill further.
- Take the cookies out and bake until they flatten out, about 12-13 minutes for softer and chewy cookies. If you prefer crispier cookies, go for 15-16. Let cool on sheets for 5 minutes before moving them over to a rack to cool completely.
With these two recipes, you can have a pecan filled dinner and dessert sure to impress with that nutty, rich flavor, never mind the health benefits for those with gluten allergies. Here at SNRA Commodities, we sell wholesale pecans of various sizes all ready to get milled into pecan meal and used in your restaurants, foods, or products. Contact us to get your wholesale pecan solution.