Ginger Pecan Brittle with Chocolate Drizzle | Veggie Desserts Blog by Kate Hackworthy This Ginger and Pecan Brittle is really easy to make and is perfect to pop into a pretty bag or jar and tie up with ribbon to give as a homemade Christmas gift. The rich, buttery toffee is infused with crystallised ginger and crunchy, perfumed pecans. It’s crisp and delicate, and perfect with a liberal drizzle of milk chocolate.
No yeast pizza dough-so I used this base recipe and used garbonzo bean flour, omitted the baking powder and salt, used baking soda, and grapes seed oil, added a little flour(garbonzo bean) to right consistency and baked the crust for 10 min before topping. Turned out GREAT!!