barefoot farm byron pecan apple crumble recipe

Apple Crumble

Apple Crumble

Our version of a classic – we like to cut back on refined sugars in this iconic dish, so we recommend using coconut sugar which has a lower GI, packed full of minerals and well as imparting a wonderfully sweet caramel flavour. The Maple roasted Pecan Granola crumble topping pairs so wonderfully with this apple crumble, and you may like to experiment with some variations like swapping apple for pear or 1/2 apple 1/2 peaches to make something unique and amazing.

Apple Mix

  • 4 cups tinned apples
  • 1 tsp lemon juice
  • 1 tsp vanilla paste
  • 1/4 cup water


  • 1 1/2 cups maple roasted pecan granola
  • 120 grams butter (chopped and softened (if needed you can use oil or a vegan butter substitute))
  • 1/2 cup coconut sugar
  • 1 tsp vanilla paste
  • 1 tsp cinnamon (optional, but we think it's worth it)
  • 1/3 cup flour of your choice (we use a gluten free or spelt flour)
  1. Preheat oven to 180°C/160°C fan-forced
  2. Combine tinned apples, lemon juice, vanilla paste and water in small saucepan over low-medium heat. Cook, stirring for 3 minutes or until apple is slightly softened.
  3. To make the crumble, combine flour of your choice and coconut sugar, maple roasted pecan granola and butter in a bowl. Use your fingertips to rub the butter into the flour mixture until the mixture resembles breadcrumbs.
  4. Transfer apples into a ovenproof baking dish, draining off most of the liquid
  5. Sprinkle crumble mixture over the apples
  6. Bake in oven for 20-25 minutes or until golden
  7. Serve warm with ice-cream, vanilla yoghurt or whipped cream

pecan beetroot pumpkin salad facebook image

Beetroot, Pumpkin & Pecan Salad

Beetroot, Pumpkin and Pecan Salad

This colourful salad is perfect for entertaining and can accompany almost any dish or even be the star of the table! It’s packed full of beautiful, fresh ingredients and can be customised to suit your taste and preferences.

  • 250 grams Fresh spinach leaves
  • 250 grams Fresh rocket leaves
  • 3 medium size beetroots (roasted, skinned and diced) (You can use tinned, but freshly roasted beetroot is amazing!)
  • 200 grams jap pumpkin (diced and roasted)
  • 150 grams smooth feta cheese (goats cheese is also a great choice)
  • 100 grams pecans (Try our Citrus Maple Roasted Pecan recipe to add some extra flavour)

Roasted Ingredients

  1. Preheat oven to 180°. Wrap your beetroots in foil with the skin on and cook for 1 hour.
  2. Cube your pumpkin into 3cm chunks. Throw in a bowl, mix in some Extra Virgin Olive oil and salt and pepper to taste, stir thoroughly and then spread across a roasting tray covered with baking paper. Cook for 20-30 minutes, or until you see some nice browning.
  3. After an hour, pull your beetroots out of the oven and unwrap them. They are very easy to skin while still hot, so hold a beetroot with a pair of tongs and with a teaspoon, gently pry under the skin with the inner side of the spoon facing the beetroot. Gently slide the spoon around the surface of the beetroot to peel. Easy as that!

Main Instructions

  1. Wash your spinach and rocket leaves and dump them in the dish you’ll be serving in.
  2. Cut or crumble your feta over the greens.
  3. Once the roasted ingredients have cooled throw it all in the bowl.
  4. Finish with the pecans on top! (seriously, consider some of the Maple Roasted Pecans from our shop, or the citrus maple roasted pecan recipe on our recipes page!)

This salad is a beautiful combination of flavour and colour. Try orange juice based vinaigrette – the combination of the sweetness  and the tart citrus will tie the flavours of the salad together perfectly!

Barefoot Farm Australian Pecan citrus loaf

Pecan, Date & Citrus Loaf

Pecan, Date and Citrus Loaf

This indulgent loaf is a nutrient powerhouse that’s perfect for morning, noon and night. Impress your guests with this delicious loaf over coffee, or keep it all to yourself and savour a slice with a cup of tea on a cold winter night.

  • 1 cup dates (pitted and chopped)
  • 1 cup lukewarm water
  • 2 tbsp maple syrup
  • 1 1/4 cups plain flour
  • 1 tsp bicarb soda
  • 3/4 cup rolled oats
  • 1 1/2 cups pecans (chopped)
  • 1/2 cup coconut sugar (you can substitute your favourite dry sweetener here)
  • 4 green apples for stewing (you can use apple sauce if you don't want to stew your own apples)
  • 1 cup Mixed citrus peel

Stewed Apple

  1. Peel and dice four green apples and put into a saucepan over medium to high heat with a 1/4 cup of water. Stir often until and break down the pieces with your spoon.
  2. When the apple has turned to mush, take off the heat and set aside to cool. When cool, measure out 1 cup worth for the loaf.

Main ingredients

  1. Preheat oven to 180°C. Grease a 6.5cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.
  2. Pour the maple syrup over the dates in and add the lukewarm water. Give it a stir and let it sit for 10-15 minutes.
  3. Sift flour and bicarb soda together into a bowl. Add oats, pecans and sugar until all dry ingredients are well combined. Add the date mixture, stewed apple and mixed peel and stir until the whole lot is thoroughly mixed.
  4. Pour the mixture into the loaf pan and smooth the mixture so the top is flat and even. Bake for around an hour or until you can poke a knife or skewer into the middle and it comes out mostly clean,


Serve with butter, creme fraiche, some of our creamy pecan butter or enjoy it on its own!

If you’re like us, this loaf will become a regular with household fights over the last piece. It’s also perfect for customising to suit your own preferences. You can change the sweetener, you can switch out the mixed peel for berries or your favourite fruit… the possibilities are endless.

Barefoot Farm Australian pecans citrus glazed

Citrus Glazed Pecans

Citrus Glazed Pecans

If you love the Barefoot Farm Maple Roasted Pecans, this recipe is for you.

A subtle hint of maple syrup with a fresh twist of your favourite citrus fruit, these glazed pecans are the perfect addition to salads, desserts, chacuterie boards, grazing tables or just on their own for a delicious snack.

  • 1 cup raw pecans
  • 1 tbsp your citrus juice (we used mandarin)
  • 1 tbsp maple syrup
  1. Preheat your oven to 150°C
  2. In a small bowl, combine the pecans, citrus juice and maple syrup and stir vigorously. Make sure that the syrup and juice is combined and that the pecans have been coated nicely.
  3. Pour the pecans and syrup/juice mixture into a pan over low to medium heat and stir continuously for 5-10 minutes. It’s very important that you don’t let the pecans sit too long as they will burn very easily. You’ll know they’re ready when there is very little of the syrup/juice mixture and you can smell the amazing scent of toasted pecans.
  4. Place the pecans on a flat tray in a single layer on a layer of baking paper. Try and make sure that no pecans are touching. Bake for 10-15 minutes while keeping a close eye to make sure that you don’t burn your pecans.
  5. Your pecans will be done when they have a nice, glossy dark brown glaze. Pull them out, let them cool and put them on/in whatever floats your boat!


This recipe is based on 1 cup of glazed pecans. If you want more or less, adjust the amount of citrus juice and maple syrup you add depending on how many pecans you use.

This is a fun recipe that can be customised to suit your preferences or intended use of the final product. Experiment with different citrus fruits for some amazing variations.

Barefoot Farm Pecan Butter recipe

Creamy Pecan Butter

Pecan Butter (with a cinnamon twist)

With their naturally buttery composition, Pecans can make the most amazing nut butter you’ll ever taste. With the overwhelming health benefits of pecans and the incredible ease of turning them into butter, you’ll be earmarking this recipe to use over and over and over again! And the best thing – you can put your own unique twist on this recipe to customise it for a particular meal or event or even to suit your current favourite ingredient.

Pecan butter is perfect to spread on your morning toast, but it can be used on a wide range of dishes in a variety of ways:

– Take your desserts to the next level with a topping of pecan butter
– Serve a steak with some pecan butter and your favourite hot sauce
– Throw your guests a twist with some pecan butter on your next charcuterie board

Whatever you have planned, this pecan butter recipe can be tailored to suit your needs. And, well… it’s just so easy!

  • 2 cups raw pecans
  • 1 pinch ground himalayan rock salt
  • 1 tsp cinnamon (to taste)
  1. Get your pecans nice and toasty. Toast in a large fry pan over medium to high heat, stirring constantly for 10-15 minutes, or until you start to smell the delicious aroma of toasted nuts. The longer the toast, the more pronounced the toasted nut flavour will feature in your butter.
  2. Blend it! Dump the deliciously toasted pecans in your trusty food processor or high speed blender and blend away. This step will involve blending for a few seconds before stopping to scrape the mixture off the sides – eat | blend | scrape | repeat.

    This step can take a while, as the longer the blades are spinning, the hotter your mix will get. You will need to let the mixture cool occasionally, as too much heat will cause the oil in the pecans to separate and make the whole thing less delicious.

    There is no magic trick here- just continue to blend with frequent breaks to scrape the mixture off the sides. Depending on the power of your food processor or blender, your mixture will start to take on a creamy texture after anywhere between 5 – 20+ minutes of blending.

  3. Once your butter has reached a rich, creamy texture that you’d be happy to eat by the spoonful, it’s time to add the finishing touches. We went with a pinch of ground himalayan rock salt and 1 tsp of cinnamon for a delightfully creamy cinnamon pecan butter.


Other intriguing additions to try instead of cinnamon include maple syrup, orange zest or cacao powder.

Try adding a touch of stevia or coconut sugar for some sweetness as well!

Seed & Pecan Crackers Gluten free, paleo, keto, sugar free, Dairy free

Seed & Pecan Crackers

A perfect healthy snack on the go, lunchbox treat or use as crackers on a cheese platter. Difficulty 1/4 Seed & Pecan Crackers Gluten free, paleo, keto, sugar free, Dairy free, Vegan

Seed and Pecan Crackers

A perfect healthy snack on the go, lunchbox treat or use as crackers on a cheese platter. Difficulty 1/4

  • 1 cup pepitas
  • 1/2 cup sunflower seed kernels
  • 1/2 cup linseeds
  • 1/2 cup raw pecan meal (Place raw pecans into a food processor and blitz until a meal is formed)
  • 1/4 cup chia seeds
  • 1 tsp salt
  • 1 1/2 cups warm water
  1. Place all ingredients in a bowl
  2. Set aside, stirring occasionally, for 20 minutes or until water is absorbed
  3. Preheat the oven to 160c conventional or 140c fan forced
  4. Line 2 baking trays with non-stick baking paper
  5. Press the pecan & seed mixture evenly to form a thin a thin layer in each tray
  6. Bake for 1 hour or until golden
  7. Cool and break into large pieces and store in an airtight container


We suggest playing with flavour, try adding some Spiced Pecan Dukkah, garlic, rosemary or chives.

Spiced Pecan Dukkah crusted cream cheese roulade

Spiced Pecan Dukkah crusted cream cheese roulade

Cheese, wine and pecans are a few of my favourite things. This simple yet impressive cheese platter diva will time after time steal the spotlight. Difficulty 1/4 Spiced Pecan Dukkah crusted cream cheese roulade

Spiced Pecan Dukkah crusted cream cheese roulade

Cheese, wine and pecans are a few of my favourite things. This simple yet impressive cheese platter diva will time after time steal the spotlight. Difficulty 1/4

  • 300 g cream cheese
  • 50 g sweetened cranberries
  • 1/2 cup raw pecan halves (<a href="" target="_blank">Purchase here</a>)
  • Spiced Pecan Dukkah (<a href="" target="_blank">Purchase here</a>)
  1. Combine all ingredients in a bowl until well combined
  2. To roll into a log shape, place onto cling wrap, roll to make a firm tight log roughly 3-4 cm in diameter and set in the fridge for 30 minutes
  3. Remove cling wrap from the cheese log and place onto a baking tray sprinkle liberally with Barefoot Farm Spiced Pecan Dukkah, rolling it gently to create a even coating of dukkah, rewrap in gladwrap to set in the fridge for a further 15 minutes
  4. Serve as a log or cut and serve slices on cheese boards. Also perfect added to salads

Will keep for up to 2 weeks in the fridge.

Chocolate Pecan Crunch Raw Vegan Gluten free Keto Paleo

Chocolate Pecan Crunch

Chocolate Pecan Crunch

This little slice is packed full of protein and healthy fats. It will keep you going all day as a mid morning snack, pre gym work out boost or as a healthy indulgence. Difficulty 3/4.

  • 2 cups pecan kernal (Purchase <a href="" target="_blank"> here)
  • 2 cups water kefir optional for soaking (Soaking pecans for 12 hours in water kefir will activate the pecans, making nutrient uptake easier for the body. It also releases the natural sweetness of the pecan removing any need for any kind of sweetness.)
  • 1 cup nut butter (I use almond or macadamia butter)
  • 1/3 cup raw cacao powder
  • 1 cup almond meal
  • 1/2 cup coconut shredded or desiccated
  • 1/4 cup pepitas
  • 1 tsp salt (I use Himalayan rock salt, Murry River pink salt is a good alternative)
  • 1/2 vanilla bean pod (Split open and run a knife down the bean to extract the sticky seeds. Use the seeds not pod. Vanilla powder is a good alternative.)
  • 5 drops wild orange essential oil, food grade (Or to taste)

Chocolate topping

  • 1/3 cup raw cocoa powder
  • 1 cup coconut oil
  • 1 cup coconut cream (Tip: Open can of coconut cream and set in the fridge for 1 hour, spoon out set cream off the top. Allow to warm to room temperature before using)
  • 2 tsp sweetener of your choice (Can leave out if you wish)
  • 1/4 tsp salt
  1. Drain pecans if soaked in water kefir.
  2. Place pecans in food processor and process until a meal is formed, add nut butter, cocao powder, coconut oil and process until combined.
  3. Add all other remaining ingredients and process until combined.
  4. Taste, If you would like it a little sweeter add 2tsp of honey or maple syrup.
  5. If following a Keto eating plan add 1 tsp of monk fruit extract.
  6. Line a slice tray with a silicon baking parchment.
  7. Place mix into slice tray and press out evenly.
    TIP: Place a layer of cling wrap over the mix and flatten the cling wrap with your hands. This will stop your hands from getting sticky.
  8. Place in the fridge for 2 hours to set.

Chocolate topping

  1. Combine ingredients in food processor and drizzle onto set slice or pour on for a top layer.
    Tip: Sandwich bag filled with topping makes a great piping bag for latticing.

  2. Return to fridge to set.

Cut, serve and best of all share.

Will keep stored in the fridge for 3 weeks.