Editor’s Note: Going gluten-free for the holidays is made easy with this great recipe for a Thanksgiving classic: Pecan Pie.
Read Related: Gluten-Free Lime Cupcakes
GLUTEN-FREE PECAN PIE
2 tablespoons agar flakes
½ teaspoon sea salt
1½ cups agave nectar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
3 cups whole pecans, toasted
1 Dark Chocolate Pie Crust, prebaked (*Recipe below.)
- In a medium saucepan, bring the water to a boil, add the agar flakes, and cook over high heat, stirring frequently, until the agar flakes dissolve, 10 to 12 minutes. Decrease the heat and whisk in the salt, agave nectar, vanilla extract, and cinnamon. Continue cooking over medium heat for 2 to 3 minutes, stirring frequently until all ingredients are well incorporated.
- Allow the mixture to cool to room temperature, and stir in the pecans.
- Pour the mixture into the cooled pie crust and refrigerate for 1 hour, or until the pie has set. Serve.
*Dark Chocolate Pie Crust
Makes: One 9½-inch Pie Crust
1¼ cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
2 tablespoons grapeseed oil
2 tablespoons agave nectar
½ cup chopped dark chocolate (73% cacao), melted over very low heat
- Preheat the oven to 350°F.
- In a large bowl, combine the almond flour, salt, and baking soda.
- In a medium bowl, whisk together the grapeseed oil, agave nectar, and melted chocolate.
- Stir the wet ingredients into the almond flour mixture until thoroughly combined.
- Press the dough into a 9½-inch or deep-dish pie pan.
- Bake for 8 to 12 minutes, until the surface of the crust loses its sheen and starts to look dry—be careful not to overcook.
- Remove from the oven and let cool completely before filling.