So I’ve been avoiding gluten since May, and in doing so, I feel less tired. Fast forward to Thanksgiving, and I decide to put myself in a food coma by going on a gluten binge. As you can see by my previous posts, I’ve been a very bad girl. Today finds me resuming my usual eating habits, but still enjoying good food. Follow me to a guiltless dish that happens to be GF.
Vanilla Bean Pecan Crust
3/4 cups pecans
5 pitted dates
1 vanilla bean pod or 1 tsp vanilla extract
2/3 cup gluten free flour
1/8 tsp salt
Preheat oven to 400 degrees. Get your food processor, throw in the pecans and dates, grind them coarsely. Put in the vanilla bean or extract, pulse again. Now toss in remaining ingredients and grind until all blended together. Spray a 9 in. pie pan. Get your hand nice and wet with water. Throw in your crust mixture and pat down to form an even layer. Bake crust for 10 to 12 minutes until lightly browned. Remove from oven and reduce temperature to 350 degrees.
4 medium sized Granny Smith apples, peeled if preferred and cut into 1/8 inch thick slices
1 tbsp fresh lemon juice
1/4 cup agave nectar
3/4 tbsp cinnamon
Slice the apples. Throw them in a bowl and toss in the remaining ingredients. Stir and sniff. Mmmmm cinnamon.
Place apples in a circular design around the crust. Pour the juice over the apples, and for fun, squeeze some extra agave nectar on the top of the pie too.
Wrap this baby in foil and bake for 50 minutes.
Remove the foil and enjoy the warm goodness without feeling guilty. This recipe was sweet tooth man approved, so make it for the whole family.
I added just a dollop of whip cream and a sprinkle of cinnamon.
Recipe adapted from a Sprouts Magazine.