» » Mini Caramel Pecan Tarts (grain-free, gluten-free)

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Mini Caramel Pecan Tarts (grain-free, gluten-free)

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These mini caramel pecan tarts have a delicious grain-free and gluten-free graham cracker-like crust and an easy no-bake caramel pecan filling!


I have tried making actual caramel (where you melt the sugar) with coconut sugar and that was a big fail, but probably because I fail at almost everything caramel related. This caramel recipe, however, couldn’t be any simpler. You mix everything together and simmer for 8 minutes. I’ve made it a few times and haven’t messed it up yet so I guess my success wasn’t just a fluke.


It’s important to let the caramel cool before pouring it over the crusts or else the crusts will just suck up the caramel sauce.

Mini Caramel Pecan Tarts (grain-free, gluten-free) Recipe
These mini caramel pecan tarts have a delicious grain-free and gluten-free graham cracker-like crust and an easy no-bake caramel pecan filling!



Ingredients

For the crust:

  • 1 1/4 cups (125 grams) almond flour or almond meal
  • 1 cup (110 grams) pecans or walnuts
  • 4 teaspoons (12 grams) coconut flour, sifted if lumpy
  • 5 tablespoons (70 grams) unsalted butter
  • 1/4 cup (50 grams) coconut sugar or brown sugar
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt

For the filling:

  • 3/4 cup (180 grams) tightly packed dark brown sugar
  • 2/3 cup (160 milliliters) whipping cream
  • 7 tablespoons (98 grams) unsalted butter
  • 1 teaspoon vanilla
  • 3/8 teaspoon salt
  • 2 1/2 cups (275 grams) chopped pecans

Directions

  1. Preheat the oven to 375°F (190°C). Line two muffin pans with 18 muffin liners.
  2. Prepare the crust. Place all the crust ingredients in the bowl of a food processor fitted with the S-blade and pulse for 15 seconds or until there are no large chunks of nuts left. The nuts should be 1/8" or smaller in size.
  3. Press 20 grams, about a rounded tablespoon, of dough onto the bottom of the each liner. Try to press it in the nooks and crannies of the muffin liner.
  4. Bake for 7 minutes or until golden brown. Let cool for at least 20 minutes while preparing the rest of the recipe. Don't skimp on the cooling time or the caramel may leak through.
  5. Place the chopped pecans on a baking sheet and roast for 4-6 minutes or until starting to smell toasty. They burn quickly so keep a close eye on them. Remove from the oven.
  6. Prepare the caramel. Heat the sugar, cream, butter, vanilla and salt in a heavy bottom saucepan (do not use non-stick) over medium heat.
  7. Stir until combined and then simmer for 8 minutes. Do not stir. If needed, tilt the pan to redistribute the mixture.
  8. Remove from the heat. The caramel will be quite thin at this point. Let it cool for 20 minutes or until considerably thickened and just barely pourable. Stir in the nuts and then spoon about 2 tablespoons of caramel pecan mixture onto the top of each baked crust.
  9. Place the pans in the refrigerator for 2-3 hours or until the caramel has firmed up.
  10. Serve cold or at room temperature. These can be left at room temperature for 8 hours.
  11. Refrigerate in an airtight container for up to 4 days.

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