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.

SIBO Pecan Pie Recipe 786x1048
Imperial
Metric

Ingredients

Crust

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    2 cups (7.6 oz) almond flour

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    ¼ tsp salt

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    1/3 cup (2.8 oz) solid coconut oil (use butter if coconut not tolerated)

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    1 tbs honey or maple syrup (or a few drops of liquid stevia)

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    1 egg

Filling

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    1 cup (8 oz) maple syrup

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    1/3 cup (2.8 oz) coconut oil (use butter if coconut not tolerated)

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    2 eggs

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    1 tbs almond flour (or use another nut flour you can tolerate)

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    1 tbs almond milk (or use another milk you can tolerate)

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    1 tsp vanilla

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    2 cups (8.5 oz) pecans

Method

Crust

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    Pre-heat the oven to 325F.

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    Grease a fully enclosed pie dish with butter or coconut oil.

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    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.

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    Bake for 10 minutes, turning the pie dish around halfway through cooking to ensure even distribution of cooking and heat.

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    Remove from the oven and cool slightly.

Filling

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    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.

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