So it’s safe to say that summer has officially left us the fresher air is flowing, colourful leaves decorating the streets and plans of movies nights with lots of yummy foods are in play. Heating is on, thick socks and extra blankets have come out of hiding. It’s also that time where we get to cover up and conceal those food bellies. Indulge a little because food is pretty awesome in my opinion BUT LET’S NOT PIG OUT 🙂 . Autumn is that time where the flavours get deeper bursts of cinnamon, ginger and nutmeg fill the air so here is my little gift to y’all, my take on a classic pecan pie with a twist…..
Cinnamon pecan cake pie
serves 6 people
preparation time 20-30 minutes
cooking time 35 minutes
1 cup ground Almonds
3 tbs maple syrup
1/4 tsp salt
1/2 cup tapioca Flour*
1/2 cup brown rice flour*
1/2 cup coconut palm sugar
2 tsp cinnamon
1 tsp baking powder
1/2 melted coconut oil
2 tsp Vanilla extract
1/2 cup pecans
1 tsp cinnamon
how to make
this recipe has three parts to it but I promise you they are very simple and easy. First start off with your topping add all the ingredients under the topping section into a bowl, mix and set aside.
next you can prepare your pie crust,in a mixing bowl add the coconut oil & maple syrup mash with a fork till smooth.
In another mixing bowl add your oat flour, ground almonds and salt mix together to combine.
into the wet mix add in your flour mix a bit at a time mix with a fork until it comes together then you can use your hands to form a ball.
line with grease proof paper or grease a non stick pie dish, add your dough to the middle and begin to press down with your fingers to spread the dough. spread it across the base of the pan and push out to the sides so you cover all areas.
You could use a rolling pin to roll the dough out but I advise you to chill the dough first if you wish to do so. I find using your fingers works just fine.
once the dough is pressed out put it in the fridge to chill for about 10 minutes. you can also preheat your oven to 350F at this point.
once the dough is chilled pop it in the oven for 10 minutes and prepare your filling
in the same bowl you put the flours in for the crust add your ground almonds, tapioca flour, brown rice flour, cinnamon, baking powder and crushed pecans (you can do this by breaking them up in your hands) mix together to combine.
In the other bowl add your plant milk (this should be room temperature), melted coconut oil, coconut palm sugar, vanilla and whisk together.
Add the dry mix to the wet mix and combine till no lumps are left and it is smooth.
once your pie crust is done take it out of the oven and pour in your filling, pour on the pecan topping made earlier.
bake for 25 minutes until everything is nice and golden brown and the filling is cooked throughout.
let the pie cool down before slicing so that the filling and crust can firm up a little so it doesn’t crumble.
*Oat flour can be made from oats by blending them down in your blender.
*Ground almond also known as almond meal can be bought, or made by blending down blanched almonds the choice is yours.
*tapioca flour & brown rice flour can be subbed if you don’t have them to hand. spelt flour or wheat flour can be used but it may change the texture and it won’t be gluten free anymore.
*you can use any plant milk you like I used coconut milk for this recipe, so whatever you use may vary on taste.
this pie goes perfectly with custard I am telling you, it is the perfect autumn/winter pudding. make it within an hour for your family, friends or just you and your boo so whip it up and tuck in I said so!!! 🙂