This buttery, rich grain - free pecan pie is made with maple syrup instead of corn syrup, and has a mildly
sweet coconut flour crust that crumbles in your mouth.
This buttery, rich grain - free pecan pie is made with maple syrup instead of corn syrup, and has a mildly
sweet coconut flour crust that crumbles in your mouth.
Not exact matches
Made this again and didn't have
sweet potato
flour so I used 1/4 cup hazelnut
flour and 2 heaping spoonfuls of
coconut flour and egg and 8 oz bacon for the
crust.
The
coconut flour crust adds its own
sweet, crumbliness that complements the other flavours so well you would think they were always meant to be friends.
The filling is ridiculously easy, all you need to do is to blend the
sweet potato with the whey, milk, egg, and
coconut flour and then top the
crusts with it before baking the whole thing at 160 C (320 F) for about 35 minutes or until the filling has cooked through on top but not throughout.
This gluten and grain free
coconut flour pie
crust is easy to make and perfect for
sweet and savory dishes alike.