Recipe Details
Ingredients
-
1 ½cupsall-purpose flour
-
¼teaspoonsalt
-
½ cup Becel® Unsalted Plant-Based Bricks
-
3tablespoonsiced water
-
2teaspoonswhite vinegar, divided
-
½cuplight brown sugar
-
¼cupcorn syrup
-
2tablespoonspure maple syrup
-
1egg
-
2 tablespoons Becel® Unsalted Plant-Based Bricks, melted
-
1teaspoonvanilla extract
-
½cupchopped pecans
Cooking Directions
-
Preheat oven to 400 degrees F (205 degrees C). Grease 12 nonstick muffin cups; set aside.
-
Combine flour with salt in medium bowl. Cut in 1/2 cup Becel Unsalted Plant-Based Bricks with pastry blender or fingertips just until large crumbs begin to form. Whisk water with 1 teaspoon vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.
-
Whisk brown sugar, corn syrup, maple syrup, egg, 2 tablespoons melted Becel Unsalted Plant-Based Bricks, vanilla and remaining 1 teaspoon vinegar. Roll dough on lightly floured surface about 1/4-inch (0.5 cm) thick. Cut out 12 (4-inch/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.
-
Bake 10 minutes then reduce oven temperature to 375 degrees F (190 degrees C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.
Cook’s Notes:
To make this recipe vegan, omit the egg in the filling and replace with an additional 2 tablespoons (30 mL) melted Becel and 2-1/2 to 3 teaspoons (12 mL to 15 mL) cornstarch.
The metric measures for this recipe are as follows: 375 mL all-purpose flour, 1 mL salt, 125 mL plus 30 mL Becel Unsalted Plant-Based Bricks, 45 mL iced water, 10 mL white vinegar, 125 mL firmly packed light brown sugar, 60 mL corn syrup, 30 mL pure maple syrup, 5 mL vanilla extract, and 120 mL chopped pecans.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories143 | |
% Daily Value * | |
Total Fat 4g |
5% |
Saturated Fat 0g |
2% |
Cholesterol 16mg |
5% |
Sodium 59mg |
3% |
Total Carbohydrate 25g |
9% |
Dietary Fiber 1g |
3% |
Total Sugars 9g |
|
Protein 3g |
5% |
Calcium 11mg |
1% |
Iron 1mg |
6% |
Potassium 48mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved