Pecan Pie
  • 2-1/2 cups pecans, toasted and coarsely chopped
  • ¾ cup maple syrup
  • ⅓ cup brown rice syrup
  • 1 tablespoon vanilla extract
  • 1 tablespoon minced fresh ginger
  • ¼ teaspoon sea salt
  • 3 tablespoons flax seeds
  • 1-1/2 teaspoons arrowroot
  • ⅓ cup soymilk
  • prebaked pie crust
  1. To make the filling: Place the pecans in a large bowl. In a medium saucepan, combine the maple syrup, rice syrup, vanilla extract, ginger, and salt. Simmer the mixture for 5 minutes, then remove from heat and allow to come to room temperature. In a spice grinder, grind the flaxseeds to a powder. Combine the arrowroot, soymilk, and flaxseed meal with the maple syrup mixture, pour into a blender, and blend until smooth. Pour the liquid from the blender over the pecans. Mix well and pour into a prebaked pie shell. Bake at 350° F for 30 minutes, or until the filling has firmed up. Let cool.
Recipe by Go Dairy Free at