I have been so busy and unfortunately, it has caused me to neglect the blog. Today I have a fun thing to share. Yesterday I was invited to my local news morning show to present a cooking segment about gluten free baking!
As many of you know, my husband is gluten intolerant so for the last 3+ years, we have been a largely gluten free household. Learning to cook gluten free was challenging but learning to bake gluten free was absolutely daunting. Around the holidays, I try so hard to make sure he has holiday treats to enjoy that are gluten free... I never want him to feel left out just because his stomach dislikes gluten.
The folks over at WTOL stumbled across my blog and some of my other recipes and asked me to come on and talk about holiday baking. I was so excited because I am so passionate about baking and it is fun to share!
Here is my segment. It was such a fun little thing to do.... and I am so glad I didn't spill flour or syrup on myself on TV!
And here is the recipe!!
Easy Gluten Free Pecan Pie
Ingredients:
- Wholly Wholesome pie crust
- 3 large eggs
- 1 cup pure maple syrup
- 2 tablespoons melted butter, cooled**
- 2 teaspoons vanilla extract
- 1 tablespoon flour*
- 1 1/2 cup pecan pieces
- 1 cup pecan halves
- 1/2 teaspoon sea salt
Directions:
- Preheat oven to 350° F
- Blind bake the pie crust for 10 minutes.
- In a medium mixing bowl, whisk the eggs. Add the maple syrup, melted butter, vanilla extract, and flour. Whisk until well blended and then fold in the pecan pieces.
- Pour the pecan mixture evenly over the pie crust. For presentation, arrange the pecan halves in a concentric circle and sprinkle on 1/2 teaspoon salt.
- Bake until the center has puffed and the crust is golden brown, about 40 to 50 minutes. If the pecans or pie begins to brown, tent the pie with aluminum foil to prevent from browning.
- Let the pie cool overnight. Carefully slice the pie with a sharp knife.
- This pie will keep, covered, in the refrigerator for 4-5 days.
* I use the wholly wholesome gluten-free pie crust and a gluten-free flour
**Regular or vegan butter works well here
No comments