by Chef Kendall Huff
Native Foods Cafe
Tis the almighty Day of the Pecan Pie! And I would be proud to partake of your pecan pie.
This pie is seen a lot during the holiday season, but still tasty in the summer time! It’s traditionally made with molasses, pecan and corn syrup. So of course, I made it differently! Why not! It is said that the French invented this treat when they settled in New Orleans, so it’stechnically a Southern specialty. Bourbon and whiskey can also be added to these recipes, but I’m staying away from the booze!
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Pie Crust is a Must-
1 cup flour
½ tsp. salt
3-4 TBSP Cold H2O
1/3 cup veggie shortening
½ cup roasted almonds, chopped
*Preheat the oven to 350 degrees. Sift the flour and salt together in a bowl or mixer.
*Add the cold water, shortening and almond.
*Lightly grease the pan and add the dough to it. Fork down the sides.
*Bake for 13 to 15 minutes and allow to cool.
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Filling-
2/3 cup barley syrup
2/3 cup maple syrup
½ cup almond milk
5 tsp. vanilla extract
1 ¼ tsp. cinnamon
1 ¼ tsp. ground ginger
½ tsp. ground cardamom
½ tsp. salt
2 tsp. almond extract
3 TBSP tapioca starch
3 cups becans
1 TBSP flax seed
*Place all ingredients into a saucepan and bring to a boil, stirring occasionally. Once it comes to a boil, remove the mix from the flame.
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan pecan pie
Pour the mix into the cooled pie shell and bake for 17 to 12 minutes.
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan pecan pie
Let cool a bit and enjoy!
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan pecan pie
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