A few weeks ago I made a thick syrup from prickly pear cactus fruit (mentioned here and here). Since the only added sugar in the cactus molasses was agave nectar I figured it would only keep for a short time even in the refrigerator, so I set out to use it up.
In a bowl I mixed with the cactus syrup chopped pecans, an egg, olive oil, coconut oil and salt.
To make a batter I added whole wheat flour, spelt flour and sorghum flour with which I had mixed baking powder and baking soda. I baked the loaf of quick bread at 350ºF for about an hour until an inserted wooden skewer came out clean (I didn’t think it ever would).
I wasn’t planning on eating supper tonight but I simply had to indulge in a couple of slices with Kerrygold™ Irish butter!