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.
Imperial
Metric
Ingredients
Crust
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.