Perfect Pecan Pie



  • 1/2 cups fine almond flour­

  • (Pack it into the measuring cup)

  • 1/2 cup oat or white whole wheat flour

  • 1/2 cup tapioca starch

  • 1/4 tsp fine sea salt

  • 2 Tbsp date sugar or preferred dry sweetener

  • 5 to 7 Tbsp water


  1. In a large bowl whisk together the almond flour, oat flour, tapioca starch, salt, and sweetener.

  2. Add 4 tablespoons of water, and use a large spoon to thoroughly combine.

  3. Drizzle in 1 more tablespoons of water, and mix again. Be judicious with the water at this point--only add as little as needed to get a soft, moist dough.

  4. Add another 1 to 2 tablespoons of water (1 Tbsp at a time}, if needed. When the dough is thoroughly moist and holds together when squeezed with your hand, form it into a ball.

  5. Place the dough on a large piece of parchment paper (about 13 inches long). Use your palm to gently flatten the dough into a disc. lf the dough is sticky, sprinkle with almond flour.

  6. Put another sheet of parchment on top of dough.

  7. With a rolling pin, use firm and steady pressure and slow movements to roll the dough into an even, 12-inch circle. Pick up the parchment paper and carefully flip the dough onto a 9-inch pie plate. Slowly peel away the parchment. Without stretching the dough, use your fingers to gently press it into the edges of the pie plate. Patch any holes or tears with excess dough from the edges. Trim and decorate the edges of the pie crust as desired. Use a fork to poke vent holes in the bottom of the crust. Bake at 350 degrees for 10 minutes.



  • 1 cup pitted medjool dates 1/4 cup pure maple syrup

  • 3 Tbsp tapioca starch 1 cup water

  • Pinch of sea salt

  • 2 tsp pure vanilla extract

  • 1 cup rough-chopped pecans 1/2 cup applesauce


  1. Blend the dates, water, maple syrup, tapioca flour, salt and vanilla until smooth.

  2. Transfer to a bowl and stir in the applesauce and the chopped pecans.

  3. Pour into your prepared pie crust.

  4. Decorate the top with 1 cup whole pecans. They should sit nicely on top. Push them in JUST A LITTLE when done to secure them in the filling.

  5. Cover loosely with a foil tent and bake for 50 minutes until puffy.

  6. Remove from oven and brush with about 2 Tbsp of pure maple syrup.

  7. Return to oven for 5 more minutes.

  8. Let cool completely before cutting.

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