I'm a Christian wife & homeschooling mama, saved by faith through grace. I changed my family's diet from SAD (Standard American Diet) to healthy, delicious & nutritious traditional foods. I've recently discovered there's a name for the way that I eat. It's called Primal or Paleo (I like the diet and think of the men and women who worked hard from sunup to sundown, constantly on the go, eating meat, berries they picked, cheese they made. I do not believe in evolution). No grains, legumes, refined sugars, and no/limited dairy.

Wednesday, November 24, 2010

Pie! Glorious PIE!!!

Last fall, I had a thing for pumpkins. I made pumpkin everything. I was already gluten, soy, dairy and by that point, corn free, so I had to bring my own food to Thanksgiving dinner. It was yummy! I had roast chicken, Sweet Potato Casserole (coming soon), other things and Gluten Free Pecan and Gluten Free Pumpkin Pie! Shirley, at gluten free easily, even mentioned me by name, because we were talking about how to make a crustless, gluten free Pecan Pie.

I tweaked Erin's recipe at $5 Dinner Mom:
4 eggs
1 cup Sucanat (I'd like to try honey instead next time)
1/2 cup maple syrup
4 Tbsp coconut oil, unrefined, melted
1/2 tsp salt
1 1/2 cup halved pecans (1 cup chopped, or beaten with my salt container, because I just now remembered I could have used my mini food processor to chop the suckers)
1/4 cup Coconut Flour
2-3 Tbsp Chia seeds

Mix all except 1/2 cup of pecans. Put in oiled pie plate. Top with concentric circles of halved pecans. Bake at 350 for 25ish minutes, until knife inserted is mostly clean when pulled out. Taste if you like ;) My dumb oven is taking a very long time to heat and bake, so my edges got a little burned, but it still tastes awesome.

1 comment: