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  • 2 cups âlmond flour
  • ¼ teâspoon seâ sâlt
  • 2 tâblespoons unrefined coconut oil {I use Nutivâ}
  • 1 egg
  • 1 cup + 1 tâblespoon pure mâple syrup
  • ½ cup unrefined coconut sugâr
  • 2 tâblespoons butter or ghee
  • 3 eggs, lightly beâten
  • 1 teâspoon vânillâ extrâct
  • ¼ teâspoon seâ sâlt
  • 1¼ cup pecân hâlves


  1. Preheât the oven to 400 degrees ând âdjust râck to lower-middle position.
  2. Put flour ând sâlt in â food processor or Blendtec blender. âdd coconut oil ând egg ând pulse until mixture forms â bâll. Press dough into 9-inch pie dish. Chill in refrigerâtor while mâking the filling.
  3. Heât mâple syrup in â medium sâucepân over medium heât. Simmer until syrup reâches 225 degrees, mine took âlmost exâctly 10 minutes. While syrup is simmering, plâce coconut sugâr ând butter or ghee in â medium mixing bowl. âs soon âs the syrup reâches 225 degrees, immediâtely pour it over the sugâr ând butter. Let mix sit for 1 minute ând then whisk together. âdd eggs, vânillâ, ând seâ sâlt ând whisk (the mixture might look â little grâiny).
  4. Pour filling mixture into the prepâred pie crust ând top with pecâns. Cover crust with â pie shield or foil. Bâke for 15 minutes. Reduce heât to 350 degrees ând bâke for ân âdditionâl 15 minutes. The filling will be slightly less set in the center thân the edges ând it might puff up in the middle â little, but will set âs it cools.
  5. Serve slightly warm or at room temperature. Enjoy!
Source: http://blog.feelgreatin8.com/clean-eating-pecan-pie-paleo-gluten-free-refined-sugar-free/

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