Ingredients:

• 1/4 cup chopped pecans
• 3/4 cup rolled oats
• 1 teaspoon salt
• 1 teaspoon sucanat w/honey
• 1/2 stick butter, cut into tablespoons.
• 1 cup flour
• 1/4 cup buttermilk (milk can be used)

1. In a food processor chop pecans, oats, salt and sucanat.
2. Pulse in butter. (about 10 pulses)
3. Add flour.
4. With motor running pour in buttermilk.
5. Shape into a 1″ tall by 2″ wide log and wrap in plastic wrap.
6. Place in refrigerate for at least 3 hours or up to 2 days.
7. Cut into 1/4 inch slices. Bake at 325 degrees for 25 minutes or until crispy.

Makes about 5 dozen

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon sucanat w/honey
• 1/2 stick butter, cut into tablespoons.
• 3/4 cup Parmesan cheese
• 1/3 cup milk (or buttermilk)

1. In a bowl stir flour, salt and sucanat.
2. Cut in butter.
3. Add cheese and mix.
4. Blend in milk.
5. Shape into a 1″ tall and 2 ” wide log and rap in plastic wrap.
6. Store in the refrigerator for at least 3 hours or up to 2 days.
7. Cut dough into 1/8 inch slices and place on a baking stone or cookie tray.
8. Bake at 325 degrees for 20 minutes or until sides are darkening.

Makes about 5 dozen

They can also be used as croûtons