Pecan Pie

This is one of my all time favorite desserts AND it is gluten, sugar and dairy free!

Ingredients:

1 oatmeal pie crust (recipe below)
2 1/2 cups pecans, roughly chopped (not in small pieces)
1 cup pure maple syrup
1 T vanilla
1/4 t salt
3 T ground flax
1 1/2 tsp arrowroot powder (or if you want to use corn starch you can, but add it in the saucepan with the maple syrup before heating it)
1/3 cup almond or coconut or any milk you like

Directions:

Preheat oven to 350 degrees F 
Roast pecans on a cookie sheet for 5 - 10 minutes.
In saucepan combine syrup, vanilla and salt. Simmer for 5 minutes or until hot (not boiling). Remove and cool to room temp. 
Whisk flax, arrowroot and milk into cooled mixture until smooth.
Add toasted pecans and stir well. 
Pour into crust and bake 35-45 minutes.

*If you are not worried about gluten, just use a regular pie crust, but I love the oat crust with the pecans. The texture is great too!

Oat Pie Crust


Ingredients:
(use organic whenever possible)
1 ½ cups gluten free oat flour
1/2 teaspoon salt
2 tablespoons safflower or coconut oil
4 to 4 ½ tablespoons water

Instructions:
Preheat oven to 350 degrees F and oil a 9-inch pie plate.
Stir together all ingredients with a fork.
Transfer to pie plate and gently press into bottom and sides.
Add pie filling of your choice and bake according to directions for pie filling.
If baking pie crust alone, use fork to prick bottom in several places to prevent buckling. Bake 18 to 20 minutes or until golden.