Paleo Pecan Pie [Gluten free, Grain free]

Another recipe for Christmas lunch! This is not overly sweet but is packed with flavour. Made with gluten free and grain free flours, these little pies are the healthier option – just don’t overdo it!

I love pecan pie. And I mean, luuuuuuuuurve pecan pie! It’s the one puddin I could happily eat slice after slice of, and not even care. I mean, it’s made of nuts so it’s healthy, right!? Nevermind the rest of the ingredients! 

So in my quest to get my Christmas dinner table looking delicious and still being clean and nutritious, I decided to try make a ‘healthier’ version of my favourite pud. I made individual pies because if one large one had flopped, I’d have been very bleak (I mean, these ingredients aren’t cheap!). You can scale this recipe up for a larger pie though. 

The dough is finicky – it is crumbly and can’t really be rolled. Who am I kidding – it definitely can’t be rolled! I just broke off balls of dough and pressed them out into the baking tray (or a pie dish). As you can see from the end result though, it held together just fine in the end. I also didn’t add any sweetener to the dough but I’d probably add some honey/date paste to it the next time. 

 

This is meant to be decadent and it is. It’s meant to be rich, and it’s meant to be something you won’t make all the time because it would not be a great idea… Then you may as well just have the regular pie! So let’s treat it as what it is: pseudo-junk. In moderation, it’s fine, in excess, like anything, then not such a great thing. 

Recipe for Paleo Pecan Pie

Yield: 3-4 individual pies 

Prep time: 40 minutes (including ‘resting’ and cooking time)

Cooking time: 30 minutes 

What you need

For the pastry 

1/2 cup almond flour

2 tblspns coconut flour

2 tblspns tapioca flour

1/2 tspn vanilla powder (or extract)

1/2 tspn ground allspice

1/4 tspn cinnamon

2 tblspns butter, melted

1 tblspn coconut cream

Pinch of salt

Optional but recommended: 1 tblspn honey/date paste

For the filling 

1/4 cup butter 

1/4 cup date paste/honey 

Few drops vanilla 

1 large egg, whisked 

1/4 cup chopped toasted pecans

Pecan halves to top 

What you need to do

For the dough

1. Add all the dry ingredients into a mixing bowl. Mix well. Add wet ingredients, and combine together until you form a ball of dough.  Wrap the dough in cling wrap and refrigerate for half an hour. 

 
2. Preheat the oven to 180°C. 

3. Grease a baking dish generously. Press balls of dough into the tray (or the whole lot for a large pie) and gently smooth into shape. Using a fork, piece the dough a few times.

  
4. Bake for 7-10 minutes (watch it because the tops brown quickly!). 

5. Whilst the dough is baking, make the filling. In a saucepan, over medium heat, add the butter and date paste/honey. Mix together as it heats. Add vanilla.  Remove from heat. Allow to cool for about 5 minutes.

 
6. Remove pastry from oven.  

 
7. Into cooled filling mixture, add the whisked egg and mix well. Add chopped pecans and stir through. Fill the pastry with the mixture and top with pecan halves.

  
8. Cover with foil to prevent the top of the pastry from burning.Bake for around 20 minutes, or until cooked. Remove from oven and allow to cool in tray. 

  
9. Remove from tray once cooled, and serve warm or cold with a dollop of coconut cream. Yum! 

 

Serving suggestion

 
The pastry is crunchy and crumbly yet holds together beautifully. The filling has just enough sweetness to feel like a pudding but not overpoweringly sweet. It feels decadent yet light at the same time. Oh, and it’s delicious!! It doesn’t taste ‘paleo’ or of coconuts – it’s really just pecan pie! 

Enjoy 😉 

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4 thoughts on “Paleo Pecan Pie [Gluten free, Grain free]

    • Hi Jane, they were amazing! You can get tapioca at Pick n Pay, Wellness Warehouse, Dischem or other health food stores. I buy the Natures Choice brand. Cassava is the same plant but it gives different results. Try get the tapioca! It’s necessary to hold the pastry together 🙂 Hope that helps! Melissa

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    • Hi Nicoleen, I prefer using almond flour as it’s neutral in taste and doesn’t dry out like coconut flour. If you made this completely with coconut flour, you’d have to adjust the liquid quantities and the taste would be completely different. Since it’s a once in a while treat, I don’t mind using almond flour 😉

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