Pecan pie:
8 single serves (halve this recipe for 4)
Pastry:
2 cups gluten free or low fodmap flour
100g dairy free spread
60 g maple syrup
Pie filling:
50g dairy free spread
2/3 cup maple syrup
1 tsp vanilla essence
2 cups pecan halves
Method:
PASTRY
Preheat oven to 180 degrees
spray pie tins with olive oil
Put all ingredients into the mixing bowl
Knead for 2 mins
Turn out, form into a ball and roll out your pie crusts
Put into tins and pierce holes in the bottom with a fork
Cook for 12-15 mins until brown
FILLING:
Place all ingredients into a clean mixing bowl
Heat 65 degrees, stirring speed, until melted (about 2 mins). I actually used the heat mode on my TM6 for this and it worked well.
Once the pie crusts are cooked, place the filling into the crusts and let cool, they will become a bit sticky and set a bit.
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