Food for the (Gluten Intolerant) Soul

Ingredients:

For the Pastry:

• 70g butter, melted
• 50g sugar
• 1 egg
• 200g gluten-free flour, spelt flour, or regular flour

For the Pecan Filling:

• 2/3 cup (210g) maple syrup
• 70g butter
• 2 medium eggs
• 200g chopped pecans

To Serve:

• Ice cream
• Maple syrup

Instructions:

Serve warm with a scoop of ice cream and a drizzle of maple syrup.

Prepare the Pastry:

Preheat the oven to 160°C (gas mark 3-4).

In a bowl, mix the melted butter, sugar, egg, and flour until combined.

Let the pastry rest in the fridge for 30 minutes.

Roll out the pastry on a lightly floured surface and line a 23cm pie tin.

Make the Pecan Filling:

Melt the maple syrup and butter together in the microwave for about 1 minute.

Stir in the chopped pecans and let the mixture cool for 5 minutes.

Mix in the eggs until well combined.

Bake the Pie:

Pour the pecan filling into the prepared pastry.

Bake in the preheated oven for 45 minutes, until the filling is set and the pastry is golden.

Serve: