Sunday, March 17, 2013
Pecan Leprechaun Shillelaghs :-)
A couple months ago, our neighbor brought over some delicious little homemade breadstick thingies called "Whole Wheat Oat Sticks." Now, we vegans are often wrongly accused of eating things like sticks and twigs. So not wishing to encourage such malicious falsehoods, I set about coming up with something new to call them. Especially since these "sticks" are too yummy for such a stodgy name. A bit reminiscent of a scone and not too sweet (they're sweetened only by dates, unless you use sweetened coconut), they're a wonderful breakfast treat or accompaniment to a cup of tea or coffee. We made a batch of them recently and I decided to share the recipe for St. Patrick's Day... not because there's anything about them that's particularly Irish, but because I wanted a baked goodie to pose with my grandmother's shamrock teacup and saucer from Galway Ireland, and these were perfect...
And the tea within? Why, green tea of course!
(A gift from my friend Rose, whose husband is from Ireland, no less!) :-)
So anyway, I figured I'd give them a name appropriate for St. Patrick's Day. BW had taken to calling them "Pecan Logs," so I thought about "Leprechaun Logs," but that just made them sound like leprechaun poo. :-) And then I remembered shillelaghs ~ the stout, knotty sticks associated with Ireland, Irish folklore, and leprechauns...
And I thought, "Begorrah!" :-) So here is the recipe for Pecan Leprechaun Shillelaghs...
Pecan Leprechaun Shillelaghs
(aka "Whole Wheat Oat Sticks." Boooorrring!)
Closely based on a recipe from Cooking with Natural Foods II by Muriel Beltz
2 cups whole wheat flour
2 cups oat flour or ground oats
1 teaspoon salt
2 cups dates, chopped
1 cup ground almonds
⅓ cup coconut (I use unsweetened)
1 cup water
Finely chopped pecans (optional)
Preheat oven to 400ºF.
Combine first four ingredients in a bowl.
In a blender or food processor, mix the ground almonds, coconut and water.
Add the wet mix to the dry ingredients, stirring into a stiff dough. Add more water if necessary.
Knead only enough to form a dough ball.
Pinch off small handfuls of dough and shape into "breadsticks" approximately 4" long, 1" wide and ½" thick.
Roll in finely chopped pecans and place on a non-stick cookie sheet.
Bake at 400º until brown on top and bottom, about 25-30 minutes, making sure the edges don't burn.
Cool and store in a covered container.
Makes approximately 3 dozen "shillelaghs."
Sláinte chugat ~ "good health to you" ~ and enjoy a festive St. Patrick's Day! May you have a much better time (and hair day) than Medusa...
- INFERNO ~ Dan Brown
- MIDNIGHT IN THE GARDEN OF GOOD & EVIL ~ John Berendt
- MY NOTORIOUS LIFE: A NOVEL ~ Kate Manning
- ONE SUMMER: AMERICA, 1927 ~ Bill Bryson
- QUIET: THE POWER OF INTROVERTS IN A WORLD THAT CAN'T STOP TALKING ~ Susan Cain
- THE BEAUTIFUL CIGAR GIRL ~ Daniel Stashower
- THE DEVIL IN THE WHITE CITY ~ Erik Larson
- THE SHADOWS, KITH AND KIN ~ Joe R. Lansdale
- THE TIPPING POINT ~ Malcolm Gladwell
There is still strong in our society the belief
that animals and the natural world have value
only insofar as they can be converted into revenue.
That nature is a commodity.
And that the American dream is one of unlimited consumption.
There are many of us, on the other hand,
who believe that animals and the natural world
have value by virtue of being alive.
That Nature is a community to which we belong
and to which we owe our lives.
And that the deeper American dream is one of unlimited compassion.
~John Robbins, "The Food Revolution"