Gluten-Free Pecan Pie
Author: Brice Verhoog
- 1.5 cups of almond flour
- 1 cup of coconut flour
- ½ tsp of baking soda
- ½ tsp of salt
- ½ cup of palm shortening melted
- 1 tsp of pure vanilla extract
- 3 tbsps. of pure maple syrup
- 4 eggs
- ½ cup of maple syrup
- 3 tbsps. of molasses
- 2 tsps. of pure vanilla extract
- 1.5 cups of date mixture
- 10 medjool dates, pitted
- ½ cup of water
- 1 tbsp of raw honey
- 1 tsp of sea salt
- 3 tbsps. of coconut flour, sifted
- ½ cup of grass fed butter
- 1.5 cups of raw chopped pecans
- ½ cup of pecan halves for garnish
- Preheat oven to 325 degrees.
- In a medium bowl, combine both flours, salt and baking soda.
- In a separate small bowl, combine the melted palm shortening, maple syrup and the vanilla extract for the crust.
- Stir the wet ingredients into the dry ingredients until it gets doughy. If it does not get doughy enough, just add a little cold water a tbsp at a time until it is doughy enough for you.
- Pat into a 9 inch glass pie dish and bake for 10-15 minutes or until golden.
- Remove the crust from the oven, but keep it at 325.
- In your Kitchenaid mixer, combine the eggs, maple syrup, honey, molasses, and the remaining vanilla extract. Start the mixer on low.
- Place the dates in ½ cup of water in a medium sized mixing bowl.
- Microwave the dates for a minute and a half, mash with a fork.
- Add the date mixture to the rest of the wet mixture and mix on a medium speed for 2 minutes. Add the salt, coconut flour and melted butter. Mix for an additional 3 minutes.
- Place the chopped pecans onto the bottom of the pie crust.
- Pour the filling in and bake for 30 minutes.
- Add the whole garnish pecans onto the pie in a decoration of your choice.
- Place in the oven for an additional 15-20 minutes or until the pecans are lightly browned and the filling seems set.