How to Make Pecan Milk

This Pecan milk recipe is creamy and rich and is so easy to make! It can be used in almost any recipe calling for almond milk, but it also just taste delicious on its own. We’re walking you through how to make this pecan milk recipe with all the tips and tricks you need!

pecan milk recipe in a bottlePecan Milk Recipe

Everyone has heard of almond milk these days, but did you know it’s possible to make milk out of most nuts? Pecan milk has a nut forward taste and so super creamy and delicious; it’s similar to cashew milk. Like most other nut milks it is also simple to make at home. Actually, pecan milk is one of the easier nut milks to make homemade because it doesn’t require any straining. Pecans are soft nuts, so as long as you soak them and use a high-speed blender, no straining is necessary and the resulting milk is so thick and creamy.

pecans soaking in a jar

How do you make pecan milk?

  1. Soak 1 cup of pecans
  2. Blend pecans and fresh water continuously for 1-2 minutes
  3. Pour into a jar and store in the refrigerator for up to 5 days

Why You Don’t Have to Strain Pecan Milk

Pecans are such a soft nut that after you are finished blending, there isn’t any pulp that needs to be strained away. And because of this pecan milk is ultra creamy comparatively to other nut milks. Don’t have a high-speed blender? It’s possible to make it without one, but you may have to strain it in order to get it really smooth.

pecan milk in a blender

If you like this guide to pecan milk, check out the others in this series:

Check out these recipes that use nut milk:

How to Make Pecan Milk

Prep Time 00:05 Inactive Time 04:00 Total Time 04:05 Yields 4 cups

Ingredients

  • 1 cup raw unsalted pecans
  • 4 cups filtered water
  • Pinch salt (optional)
  • 1 tablespoon maple syrup (optional)

Directions

  1. Soak your pecans in cold fresh water for at least 4 hours or overnight.
  2. Drain and rinse the pecans.
  3. Place pecans, 4 cups fresh filtered water, pinch of salt and maple syrup (optional) in a high-speed blender and blend continuously for 1-2 minutes, until the nuts are finely ground.
  4. Pour into a jar and store in the refrigerator for up to 5 days, though it is better the fresher it is. Separation is normal in non-dairy milks, just shake it up before using it.

Recipe Notes

  1. These nuts are soft so they do not need to be strained. If however your blender is not able to get the milk fine enough, or to a consistency you are happy with you can certainly strain it! Do this with a clean thin kitchen towel or a nut milk bag.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten-Free Carrot Cake (Easy Sheet Cake)

This Gluten-Free Carrot Cake is so easy to make, has such classic flavors and is perfect to serve a crowd. This healthier, more nutrient dense take on the classic carrot cake is gluten-free, dairy-free, paleo friendly and made without any refined sugars! It can be topped with a classic cream cheese frosting, or made dairy-free with homemade fluff. Either way it will be welcome at any celebration or holiday dinner (or just a regular tuesday afternoon)!

Easy Gluten Free Carrot CakeGluten-Free Carrot Cake

We are so in love with this Gluten-Free Carrot Cake! Aside from the fact that this carrot cake is just darn delicious, our version is so much more nutrient dense and healthier than a traditional cake that we don’t feel so ridiculous eating it for breakfast. It’s the perfect cake to serve at a celebration of family holiday and is a breeze to make! The cake itself is also dairy-free and paleo, plus we give options below for changing out the cream cheese frosting..

This Gluten Free Carrot Cake is SO EASY to make because it’s made all in one bowl! So we wanted to keep the rest of the cake simple too by making it a sheet cake. We baked it in a 9×13″ cake pan, but it will work in any similar sized baking dish. We’ve done layer cakes in the past year (see chocolate and vanilla versions) so this just felt like the way to go, though you can bake this as a layer cake if you wanted. In the past we’ve recommended always baking our style of gluten free cakes in 6″ pans because they are slightly more delicate while also being heavier than traditional wheat cake, but this one might work well baked in 2-8″ cake pans if you’d like to make it a layer cake.

Simple gluten free carrot cake

Which gluten free flour is best for cake?

As always we love our favorite blend of almond and coconut flour. It is so moist and tender and really easy to use. Most people wouldn’t be able to tell the cake was gluten free. If you are looking for a nut free cake, check out this recipe here.

Other frosting options:

We’ve opted to top this with a classic cream cheese frosting, but you can feel free to use either a dairy-free cream cheese with this recipe or instead top it with our Marshmallow Fluff recipe which is dairy and refined sugar free. This cake is also delicious by itself and can be served alone, but this gluten-free carrot cake uses less sugar than most carrot cakes so you may notice it more without a frosting.

Gluten fee carrot cake coconut flour

Tips for Making Gluten-Free Cake

  • Sift your almond flour and coconut flour first if they are lumpy. It makes it easier to fully incorporate.
  • Use an electronic kitchen scale if you have one. It makes it easier to measure the gluten free flours, and we’ve included grams in the ingredient list.
  • Gluten free cakes are a little tricker to check when they are done. Some signs to look out for: the cake is nice and golden brown, it has completely puffed up throughout, cracks are not uncommon, when you stick toothpick it it should come out clean, and when you gently press in in the center of the cake it will spring back as opposed to leaving a dent (which is a sign it is underdone).
  • Let the cake cool completely before frosting.
  • The cake can be made up to two days in advance. Leave it at room temperature covered until ready to frost.
  • We direct you to use a parchment paper sling to bake the cake in. If you plan to serve the cake inside of the baking pan you do not need to use this. If you want to take the cake out and serve on a different platter the sling will help you easily take it out of the pan.
  • Once it is frosted it needs to be kept in the refrigerator. It can be assembled up to two days in advance. As most cakes, it will get more moist each day it sits.

Does carrot cake contain gluten

In this recipe, we used these tools:

If you like this cake recipe, check out these others:

Gluten Free Carrot Cake

Prep Time 00:20 Cook Time 00:45 Inactive Time 04:00 Total Time 05:05 Serves 12-16

Ingredients

For Cake

For Frosting

Directions

  1. Preheat oven to 350ºF. Prepare a 9" x 13" cake pan or baking dish by coating with cooking spray and making a parchment paper sling. Set aside.
  2. In a large bowl add the avocado oil, coconut sugar, eggs, almond milk and vanilla extract. Whisk well until fully combined.
  3. To the bowl add the almond flour, coconut flour, baking powder, baking soda, spices and salt and whisk it together until it's fully combined.
  4. Fold in the carrots, pecans, coconut and raisins.
  5. Place batter into the prepared baking dish and smooth down the top with an offset spatula. 
  6. Baking in the middle rack for 45 minutes, or until the top is puffy and the cake springs back when lightly pushed down in the center.
  7. Let cool completely. This step can be done up to two days in advance.

To make the frosting:

  1. With an electric mixer beat the butter until fluffy, about 2 minutes. Add the cream cheese and vanilla and beat until the mixture has lightened up, about 3 minutes.
  2. Add the salt and sugar and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.

To assemble:

  1. Place the frosting in the center of the cake and smooth it over the cake with an offset spatula, creating waves.
  2. If desired top with chopped pecans.

Recipe Notes

  1. You can swap out the avocado oil for another baking oil you have on hand, such as melted coconut oil or light olive oil.
  2. Looking to make a smaller cake? We've included a halved recipe below. You can bake it in either an 8x8" square baking dish, or a 8" cake pan. Baking time will be between 30-35 minutes. Look for a lightly browned top that has puffed up all over and the middle springs back when lightly pushed in.

Ingredients for a half recipe of Gluten Free Carrot Cake:

  • 1/4 cup avocado oil
  • 1/2 cup coconut sugar
  • 3 eggs
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1-1/2 teaspoon vanilla extract
  • 2 cups (192g) almond flour
  • 1/2 cup (48g) coconut flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch fine sea salt
  • 1-1/2 cup carrots (2 large)
  • 1/2 cup pecans (optional)
  • 1/4 cup shredded coconut (optional)
  • 1/3 cup raisins (optional)
Cream Cheese Frosting:

Nutrition Facts
Servings: 16
Amount per serving
Calories 240
Total Fat 16.1g 21%
Saturated Fat 10.1g 51%
Cholesterol 46mg 15%
Sodium 136mg 6%
Total Carbohydrate 23.1g 8%
Dietary Fiber 0g 0%
Total Sugars 22.2g
Protein 1.7g

Gluten-Free Carrot Cake WITHOUT Frosting:

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Candied Pecan and Herb Chicken Salad

Herb Chicken Candied-Pecan Salad | Lexi's Clean Kitchen

This Herb Chicken and Candied Pecan Salad is the perfect low-carb, flavorful, and tasty Summer salad! With a little bit of crunch, a hint of sweet, and a lot of flavor, this salad is my new favorite! Made in partnership with the American Pecan Council!

Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

I am so excited to partner with my friends at the American Pecan Council to bring you today’s delicious salad. I am seriously obsessed with this one!

Pecans are one of my all-time favorite nuts. Their crisp and buttery texture and naturally sweet taste makes them my go-to for salads and other savory dishes.

They are low in carbs, high in fiber, and they contain the same heart-healthy unsaturated fats that are found in other nuts, but they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!

Another fun fact? Pecans have 3 grams of protein per ounce and 11% daily value of fiber per ounce! A heart healthy, nutritious snack that is so delicious! 

These candied pecans are next level amazing. You may remember my gift giving series this December. I packaged similar candied pecans as little gifts and they were an absolute hit. They’re even better in a salad!

Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

I love this salad because it uses tons of fresh herbs from my garden and CSA, local mixed greens, and an AMAZING dressing.

Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

A little bit of sweet, a little bit of salty, plus the candied pecan crunch!

Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

Candied Pecan and Herb Chicken Salad

Prep Time 15 minutes Cook Time 30 minutes Total Time 0:45 Serves 4

Ingredients

    Candied Pecans

    Grilled Herbed Chicken

    Shallot Vinaigrette: (makes 1/2 cup)

    Other Salad Ingredients

    • Fresh apples, peaches, or apricots, sliced thin
    • 2-4 cups mesclun greens or mixed greens
    • 1/4 cup fresh mozzarella, diced or brie cheese
    • 1 red onion, sliced thin
    • 3 fresh figs, sliced in half

    Directions

    1. Preheat oven to 250°F and line a half-sheet tray with parchment paper.
    2. In a small mixing bowl, beat egg white and water together until frothy.
    3. In a separate bowl mix together maple sugar and sea salt and set aside.
    4. Toss pecans in the frothed egg white mixture first and then place in spice mixture until evenly coated. Place on sheet tray and bake for 30 minutes. The pecans should be well coated in the maple sugar.
    5. Pat chicken dry and season with salt and pepper.
    6. In a small mixing bowl, mix together garlic powder, 1 tablespoon extra-virgin olive oil, and fresh herbs.
    7. Coat chicken well in herb mixture.
    8. Place chicken on a greased grill or grill pan for about 3-4 minutes on each side, or until fully cooked through. If using a grill pan, make sure to cover the chicken to ensure even cooking. Take chicken off heat, slice, and set aside until ready to eat.
    9. While chicken cooks, whisk salad dressing ingredients together in a small mixing bowl.
    10. Assemble all salad ingredients on a serving platter of choice. Save half of the candied pecans for snacking!  Drizzle with shallot vinaigrette (1/4 cup or more, as desired) and devour!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own!

    All-Purpose Caramel + Caramel Turtle Cups

    I really have no words for these little cups of joy… except that they’ll be popping up all summer in all sorts of ways! Gooey caramel that is free of refined sugar (and I even used lighter coconut milk) + chocolate & pecans = heaven. I made these in my mini chocolate mold and we couldn’t resist popping into the fridge on a regular basis to grab one. 

    Did I mention there is no baking involved? These have been awesome during my recent move/kitchen renovation. Are you almost ready for the reveal? I can’t wait to share a little glimpse into my almost-ready kitchen with you guys!

    All-Purpose Caramel + Caramel Turtle Cups

    All-Purpose Caramel + Caramel Turtle Cups

    All-Purpose Caramel + Caramel Turtle CupsOooooh that caramel. A new {and dangerous} staple.

    All-Purpose Caramel + Caramel Turtle Cups

     

    [yumprint-recipe id=’163′] 

    All-Purpose Caramel + Caramel Turtle Cups

    All-Purpose Caramel + Caramel Turtle Cups

    All-Purpose Caramel + Caramel Turtle Cups

    All-Purpose Caramel + Caramel Turtle CupsWhat is your all-time favorite caramel recipe? What’s your favorite no-bake treat?

    Caramel Turtle Cups

    Total Time 0:00 Yields 12

    Ingredients

      Caramel

      Everything else

      Directions

      1. 1. Heat honey and vanilla until boiling
      2. 2. Add in ghee and coconut milk; mix well
      3. 3. Bring to a boil over medium heat for 10 minutes
      4. 4. Raise heat to high and boil, stirring often for an additional 5 minutes until caramel starts to thicken
      5. 5. Reduce heat and let low boil until thick and sticky
      6. 6. Turn off heat and let cook for 7-10 minutes
      7. 7. Set aside to cook
      8. 8. Melt chocolate using desired method (stove, microwave) and pour halfway into your molds
      9. 9. Lightly spoon in about 1/2-1 tsp caramel
      10. 10. Cover with more chocolate and top with a pecan
      11. 11. Place in refrigerator or freezer to set and enjoy; store in refrigerator

      Recipe Notes

    • - Yields 12 mini cups and roughly 1/2 cup caramel.
    • - Just when you think it won't ever thicken, it does! Be patient ?
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!