Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP, Phase 1 Semi Restricted, Phase 2 Reduce and Repair, Vegetarian
Cooking Time: Under 1 hour
Prep: 20 mins
Cook: 40-45 mins
Yields: 10 servings
This SIBO Pecan Pie recipe is perfect for Thanksgiving, Christmas or any special occasion. 100% gluten-free, Low FODMAP and so easy to make.
2 cups (7.6 oz) almond flour
¼ tsp salt
1/3 cup (2.8 oz) solid coconut oil (use butter if coconut not tolerated)
1 tbs honey or maple syrup (or a few drops of liquid stevia)
1 cup (8 oz) maple syrup
1/3 cup (2.8 oz) coconut oil (use butter if coconut not tolerated)
1 tbs almond flour (or use another nut flour you can tolerate)
1 tbs almond milk (or use another milk you can tolerate)
1 tsp vanilla
2 cups (8.5 oz) pecans
Pre-heat the oven to 325F.
Grease a fully enclosed pie dish with butter or coconut oil.
Make the pie crust. Place all of the crust ingredients in a food processor and blitz until it forms into a ball. Place into the pie dish and flatten out evenly over the base and sides. Prick the base with a fork in several locations.
Bake for 10 minutes, turning the pie dish around halfway through cooking to ensure even distribution of cooking and heat.
Remove from the oven and cool slightly.
Next, make the filling. Add all filling ingredients into a food processor. If you would like to decorate the top of your pie with pecan halves, reserve ¾ cup of pecans.