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Health   
    Benefits

Pecans are HEART healthy
& very high in nutrients!
They contain more than 18 Vitamins and minerals like Zinc, Vitamin E, Vitamin A, Potassium and Magnesium.

A serving of Pecans makes a healthy snack and is an excellent source of dietary fiber, protein and antioxidants. Apart from being nutrient dense, Pecans have a very rich, buttery texture with naturally sweet taste.

Boost your
inmmune
system

Lower
blood
pressure

Improving
digestion

Helping
weight loss

More antioxidants than any other nut!
Grafica_nueces-06
PHYTONUTRIENTS. Flavonoids & Plant Sterols
POWER-PACKARD PROTEIN. Plant based protein
ANTIOXIDANT VITAMINS
UNSATURATED FAT. Monounsaturated fat & Oleic Acid
HEART-HEALTHY
MIGHTY MINERALS
DIETARY FIBER
PHYTONUTRIENTS. Flavonoids & Plant Sterols
POWER-PACKARD PROTEIN. Plant based protein
ANTIOXIDANT VITAMINS
UNSATURATED FAT. Monounsaturated fat & Oleic Acid
HEART-HEALTHY
MIGHTY MINERALS
DIETARY FIBER

Storing tips

Inshell pecans
Shelled pecans
Health-10 (1)
Health-10 (1)
Store in cool dry hygienic
enviromet away from strog odors
Best if stored 32 Fo or less
Relative Humidity: 65%

Pecan pairing

Chocolate cookies

 

Ingredients:

180 gr butter (melted) – ¾ Cup

212 gr light brown sugar – ½ Cup

170 gr white granulated sugar  – ¾ Cup

354 gr all purpose flour – 2 ½ Cups

1 ½ teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

2 large eggs

2 teaspoon vanilla extract

340 gr bitter chocolate chunk – 2  cups

½ Cup nuts

Parchment paper

 

Instructions

Whisk the flour, salt, baking soda, cinnamon, in a medium bowl. Set aside. In a separate bowl melt the butter. Add in both white and brown sugar and whisk vigorously for about a minute.

Whisk in one egg to the sugar-butter mixture, stirring until it’s fully mixed in and add the other egg and the vanilla, stirring until fully mixed. Add the dry ingredients to the wet ingredients and stir until fully combine. Stir in the chocolate chunks and the nuts. Separate the dough in two bowls and CHILL FOR A MINIMUM OF 1 HOUR.

Set your oven to 190º C. Scoop around around 5 balls of 95 gr each and place on a oarchment-lined baking sheet and chill the dough in between each set. (total of 15 balls, around 3 sets). Bake for about 12 – 15 minutes, or until the edges are set and the cookies is beginning to tum golden brown through out, but still dough in the middle. Once out of the oven waut 5 min and transfer them to a wire rack to cool completely.

PECAN BANANA BREAD

INGREDIENTS

  • 1 cup raw pecan pieces + more for topping
  • Cooking spray for coating pan
  • 1 3/4 cup baking flour mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 1 cup Sugar
  • 1/2 pecan oil or canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup yogurt
  • 3/4 cup ripe mashed bananas*


METHOD

Preheat the oven to 350 degrees F. Prepare your 9 x 5 banana bread pan. In a bowl, sift the 10 ounces (1 3/4 cup) of the flour mix, baking powder, baking soda and sea salt and whisk to combine. In a mixer bowl, add the eggs, sugar and oil. Mix together. Add vanilla extract to the mixture. Add the soy yogurt and the mashed bananas and mix everything together for 2 more minutes. Add in 1/2 of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Make sure everything is combined.
Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick. Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top. Bake the banana bread on the top shelf of your oven for 60 minutes, until a fork comes out with a few crumbs. Remove from oven and allow to cool for 10 minutes in pan. Transfer to your wire rack or desired plate.
Allow the bread to cool completely, and enjoy!

Chocolate cookies

 

Ingredients:

180 gr butter (melted) – ¾ Cup

212 gr light brown sugar – ½ Cup

170 gr white granulated sugar  – ¾ Cup

354 gr all purpose flour – 2 ½ Cups

1 ½ teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

2 large eggs

2 teaspoon vanilla extract

340 gr bitter chocolate chunk – 2  cups

½ Cup nuts

Parchment paper

 

Instructions

Whisk the flour, salt, baking soda, cinnamon, in a medium bowl. Set aside. In a separate bowl melt the butter. Add in both white and brown sugar and whisk vigorously for about a minute.

Whisk in one egg to the sugar-butter mixture, stirring until it’s fully mixed in and add the other egg and the vanilla, stirring until fully mixed. Add the dry ingredients to the wet ingredients and stir until fully combine. Stir in the chocolate chunks and the nuts. Separate the dough in two bowls and CHILL FOR A MINIMUM OF 1 HOUR.

Set your oven to 190º C. Scoop around around 5 balls of 95 gr each and place on a oarchment-lined baking sheet and chill the dough in between each set. (total of 15 balls, around 3 sets). Bake for about 12 – 15 minutes, or until the edges are set and the cookies is beginning to tum golden brown through out, but still dough in the middle. Once out of the oven waut 5 min and transfer them to a wire rack to cool completely.