ridiculously delicious gluten free healthy pecan pie

this turns out like a cross between a pecan pie and a pecan coffee cake/sticky bun. it’s out of this world, which is why there are no pictures at the moment – before we could snap any, we'd eaten it all! ah well, next time…


CRUST, adapted from Bob’s Mill “Rice Flour Pie Crust – Eggless”

INGREDIENTS:

1-1/4 cups brown rice flour
1 Tb turbinado sugar
1/4 tsp sea salt
1 Tb cider vinegar or lemon juice (cold)
1/2 cup cold unsweetened soy milk
1/2 cup chilled earth balance
1/4 cup coconut oil, melted

mix in food processor or by hand until smooth and blended.
spread with spatula onto parchment paper cut to the shape of the bottom of your sun oven pot (i use an oval-shaped one for this). cook in the sun oven at 350 for 15 minutes. then remove and pour on your filling.


FILLING:

3 eggs
1/3 of melted Earth Balance
1 1⁄2 cups of pecan halves
1⁄4 teaspoon of salt
1/2 cup grade B maple syrup
1/2 cup brown rice syrup
3 teaspoons molasses

mix in food processor or by hand ‘til blended. pour over crust and bake for 45-50 minutes at 350. will appear fully gelled when it’s done. cool, and EAT!!