Fabulous Vegan Pecan Pie

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Fabulous Vegan Pecan Pie

 

2 cup pecan halfs

2 cups maple syrup

1/4 cup flax seeds

1 cup water

4 Tbsp psyllium powder

2 Tbsp arrowroot powder

2 Tbsp liquid lecithin

1 Tbsp sea salt (can substitute with 1/4 cup liquid aminos)

1 Tbsp vanilla

2 teaspoons Earth Balance margarine (or any non-dairy expeller-pressed

margarine)

1 prepared Shortbread Pie Crust (gluten-free)

 

Preheat oven to 350 degrees

 

In a blender, add flax seeds and water and blend until smooth

(about 5 mins). Add syrup, vanilla, lecithin, salt, psyllium,

and arrowroot. Blend for another minute or so until all lumps

are gone. Immediately pour into Crust and place in oven for 10

minutes.

 

While pie is in oven, saute' pecans in margarine for two

minutes, and 1/4 cup maple syrup and continue to saute' until

brown constantly stirring (about 5 minutes).

 

Remove Pie from oven after ten minutes and spoon pecans evenly

on top of pie, be sure not to leave and holes. If you have any

remaining pecans, you can eat as is, tastes great in popcorn,

but that's another recipe

 

Ok, after you layer the pie with pecans, place in the

refridgerator for about an hour or until pie filling is solid.