Looking for a gluten-free and plant-based dessert that is perfect for the holidays? Look no further than this recipe for maple pecan pie! Made with wholesome ingredients, this pie is not only delicious but also nutritious.
Preheat the oven to 175°C.
Add oat flour, rice flour, salt, syrup, coconut oil and almond nut butter into a food processor and process into a crumbly dough.
In a non-stick pie tin 240x23mm; spread and press the dough evenly along the base and sides of the tin. Prick the base with a fork before a blind bake.
Line with baking paper and fill with ceramic beads, rice or dried beans. Bake for 7 minutes in the oven.
Remove baking paper and weights used for the blind baking and set aside.
Place walnuts into a food processor and pulse until finely ground.
Add coconut butter to the pecan flour and blend until a paste is formed.
Add remaining ingredients, coconut sugar, maple syrup, vanilla paste and salt and pulse until combined.
Pour the caramel filling into the base prepared earlier and top with extra pecans and maple syrup if using. The maple syrup will crystalise and form a toffee like topping.
Bake the pecan pie at 175°C for 25 minutes.
When ready to serve, top with your favourite ice cream and enjoy.
8 servings
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