Pie Crust-

Makes 1 double pie crust

 

2 1⁄2 cups almond flour

1 cup Premium Gold gluten free ancient grains flour (or other flour blend of choice)

1⁄4 cup potato starch

1⁄4 cup tapioca starch

1 Tbsp. coconut sugar

1 Tbsp. maple syrup

1 tsp. sea salt

6 Tbsp. raw unsalted butter, chilled and cut into small cubes. (cold coconut oil can be

substituted, for vegan version)

1⁄4 -1/3 cup water

1⁄2 tsp. raw apple cider vinegar

 

In medium bowl blend flours, salt, sugar and starches with a wooden spoon. Cut in butter or

coconut oil until well incorporated. Add maple syrup and stir gently until combined. Add

enough liquid to pull all ingredients together. Do not overmix. Form into a disc and chill for an

hour or up to 2 days.

 

Pecan pie filling-

Makes enough filling for 1 pie

Serves 8 (8 slices)

Prep Time: 1 hour

Cook Time: 1 hour

 

2 cups raw pecans, broken into pieces or coarsely chopped

1 cup pure maple syrup

3⁄4 cup date paste (3/4 cup organic pitted dates. In a glass measuring cup place dates to 3⁄4 cup

and add boiling water to cover. Soak for 30 minutes and drain excess water. Puree in food

processor)

3⁄4 cup Lily’s Premium Baking Chocolate Chips

1 Tbsp. unsulphured molasses

3 large eggs

1⁄4 cup melted ghee

1⁄2 tsp. pure vanilla bean powder OR 1 tsp. pure vanilla extract

1⁄2 tsp. Himalayan or other sea salt

 

20-24 pecan halves for top of pie

 

Filling-

In medium bowl combine eggs, ghee, date paste, maple syrup, molasses, vanilla and salt. Using

a wire whisk blend all ingredients until well incorporated. Sprinkle chocolate chips and

chopped pecans evenly over prepared pie crust. Pour filling over nuts and chips and top with

pecan halves and bake in 350 degree oven for 45 -55 minutes or until set, and top is golden. Let

cool before serving. Store in refrigerator and allow to sit at room temperature 1 hour before serving.