Maple Pecan Granola

 Ingredients:

1 cup oats
3/4 cup pecans, roughly broken
1/2 cup coconut flakes
1 tablespoon almond flour
1-1/2 teaspoons cinnamon spice mix
a pinch of salt
1/2 vanilla bean
1/4 cup maple syrup
1 tablespoon coconut oil

Thoroughly combine all the ingredients in a bowl. Transfer to parchment paper and press flat with hands. Bake at 300 for 30 minutes, turning once during the baking process. 

Allow to cool for 1 hour to harden. Break into clusters and store in airtight container.

Pecan Paletas

Ingredients:

1-1/2 cup pecans, chopped
3 cups evaporated milk
14 ounces condensed milk
2 teaspoons vanilla

Combine all ingredients in a blender. Adjust sweetness as needed. Pour into popsicle molds and freeze overnight.

Asparagus Pasta with Toasted Pecans

Ingredients:

8 ounces penne pasta
1/2 pound asparagus
1 tablespoon olive oil
1 small red bell pepper, chopped
2 cloves garlic, minced
1/2 cup vegetable stock
salt and red pepper, to taste
2 tablespoons basil, chopped
1/3 cup parmesan cheese, shredded
1 tablespoon butter
1/2 cup pecans, chopped and toasted

Cook pasta until al dente and drain. Set aside.

Meanwhile, slice asparagus into 2 inch pieces. Saute asparagus in oil. Add red bell pepper and garlic.

Stir in vegetable stock, salt, and red pepper. Bring to simmer.

Toss asparagus mixture with pasta, basil, parmesan, butter, and pecans.

Garnish with more pecans and parmesan shavings.