From Thanksgiving to Every Special Occasion

"VEGAN GLUTEN FREE PECAN PIE"

My dad and I being gluten free and sensitive to dairy has made my creative vegan-baker bulb flash above my head for years now. My most recent discovery and creation is my gluten free (GF) vegan, pecan pie!! It has somehow wormed its way into every holiday. Whenever I am manifesting a new recipe, I pull variations from multiple recipes from Pinterest to forge one of my own creations! And fair warning, I never use tablespoons and use household serving spoons or dessert spoons for my measurements! I tend to splash and dash things into the pie, so make your best judgement! *shrugging emoji*

FIRST THINGS FIRST

• Wash your hands to happy birthday twice!
• Preheat your oven to 350F or 180C.

The Crust

This is the hardest part of the entire process. But it’s still doable. And once you’ve mastered the pie crust, you can use it for any pies! I’ve even used it for a GF, vegan mincemeat pie.

Ingredients

• 1 ½ cups of fine ground almond flour
• ½ cup of arrowroot flour
• 3 serving spoons of warm water
• 2 serving spoons of melted coconut oil

Recipe for the crust

• In a large bowl, mix together the flours
• Make a medium sized well into the middle of the flour, by pressing with the spoon. Then pour the melted oil and warm water into the well, and you want to stir it all together to create a doughy concoction.
• Grab a parchment paper (baking sheet) piece and smother it with arrowroot flour so that the dough doesn’t stick. Put the dough ball onto the sheet. Then cover it with another sheet of parchment paper.
• Get a rolling pin and roll the dough between the sheets, until it’s a desired thickness.
• This is the tough part. Take off the top sheet (I KNOW … difficult), then turn your pan over so that the open part is on the dough. Now, as quickly as possible (brace surrounding people for the possibility of flying dough) flip the pan and dough over so that the dough now lives in the pie pan.
• IT’S OKAY IF IT BREAKS because you are now going to smooth it over with your fingers and a metal spoon. Any dough that breaks off, you can use that to fill in the gaps. It’s tedious but necessary.
• When done with all the above, take a fork and poke the dough lightly. (I often forget this and it turns out fine so no stress),
• Prebake the crust for 7-10 minutes

The Filling

The sticky but fun part!

The Ingredients

• ½ cup of coconut sugar (could even do less with ⅓ cup)
• Egg Replacer for 3 eggs equivalent; (I use Bob’s Red Mill Egg Replacer but any egg replacer is fine)
• A splash (could measure a teaspoon) of vanilla extract
• A splash (could measure a teaspoon) of almond extract
• (optional) dash of rum
• 2 serving spoons of melted coconut oil
• 1 cup of maple syrup
• 1 ½ cups of pecans (I buy whole then put them in a zip lock bag and stomp on them until they become chopped, but feel free to buy chopped. Smaller the pieces the more pecans and nutty goodness you can fit!).

Recipe for the filling

• Follow the egg replacer instructions, and place it into a big bowl, mixing it with the coconut sugar!
• Add in the almond and vanilla extract, the OPTIONAL boozy addition, the coconut oil, and the syrup. Whisk this together.
• Add in the pecans and whisk until completely combined.

NOW THE PIE RECIPE

• Do the crust!
• Do the filling!
• Pour the filling into the prebaked crust!
• Bake the pie for 45 minutes at 350F or 180C!
• Feel free to top with a vegan whipped cream or vegan ice cream!!!

I HOPE YOU ENJOY!

P.S. The pie lasts for about a week with some tin foil (aluminum foil) covering it, for about 1-2 weeks!