Pecan Pie Slice – Delicious and Gluten Free
By: Susan Joy
This healthy Pecan Pie Slice is extra delicious with its shortbread-like base, soft caramel layer, and crispy pecans.
It’s not overly sweet like traditional pecan pie, as I’ve used whole food ingredients. Making a slice and cutting it into squares is so versatile. Whether it’s for morning or afternoon tea or for a holiday gathering, it’s also impressive enough to serve as a dessert topped with my Whipped Cashew Cream. There are no refined sugars, and it is gluten-free, grain-free, and dairy-free.
Ingredients
BASE:
- 1 1/2 cups almond meal/flour, (from blanched almonds)
- 1/3 cup arrowroot flour, or tapioca
- 2 Tbsp coconut flour
- 1/2 cup coconut sugar (organic)
- 1/4 tsp fine sea salt
- 3 Tbsp soft ghee
- 1 Lge egg(s)
- 1 tsp vanilla extract (organic)
PECAN TOPPING:
- 3 Tbsp ghee, melted and cooled
- 3 Tbsp arrowroot flour, or tapioca
- 1 1/2 tsp vanilla extract (organic)
- 1 tsp cinnamon
- 1/2 tsp fine sea salt
- 2 Lge egg(s)
- 1/2 cup maple syrup (100%)
- 1 Tbsp honey (unprocessed)
- 2 cups roughly chopped raw pecans
Directions
Preheat your oven to 170c (fan-forced) and line the base and sides of a square 22cm (9in) cake tin with baking paper.
Add all the base ingredients to a food processor and blend for 15 – 18 seconds or until well combined and the dough forms into a ball. Transfer the dough to your prepared tin. Use your fingers to spread out and press the dough evenly over the base. Then, use your thumb to run around the edges and push up approximately 1.5 – 2cm of the dough to create a rim (this will help keep the topping from leaking between the baking paper and the cooked base). Make sure to smooth out any dents you may have created making the rim.
Bake for 15 minutes until lightly golden. Meanwhile, as the base cooks, prepare the pecan filling.
Add the melted ghee to a medium bowl and, using a fork, whisk in the arrowroot flour, vanilla, cinnamon, and salt until the mixture is smooth and free of lumps.
Add the eggs, one at a time, and whisk between each addition to combine well. Pour in the maple syrup and honey and whisk well. Stir in the pecans.
Spoon this mixture over the hot crust, and use your fork to distribute the pecans evenly.
Return to the oven and bake for 30 minutes or until set.
Allow the slice to cool completely before lifting it out of the tin using the baking paper, and carefully transfer it to a large chopping board. I find it’s easier to slice if it’s chilled before cutting.
Cut 4 x 4 rows using a large knife to make 16 square slices.
Serve on its own or with a dollop of my Whipped Cashew Cream, vanilla coconut yoghurt, or dairy-free vanilla ice cream.
Any leftover squares can be stored in an airtight container in the fridge for up to 5 days. They are also suitable for freezing.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied
