Pecan pie with cinnamon — Meal
Meal

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Macros (per serving)

Fat

72%

(45 g)

Protein

6%

(9 g)

Carbs

22%

(32 g)

24 g Net,

8 g Fiber

566 Calories (per serving)

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Oven dish

Cakes

Pecan pie with cinnamon

Ingredients

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Pie

1

For the base:

Almond flour

100 g

Coconut flour

60 g

Arrowroot powder

15 g

Ghee

100 g

Celtic sea salt

1 pinch

For the filling:

Pecans

320 g

Medjool dates (pitted)

250 g

Coconut milk

250 ml

Egg

3 pieces

Cinnamon

1 tsp

Vanilla powder

12 tsp

Celtic sea salt

12 tsp

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

35 min

1

Mix almond flour, coconut flour, arrowroot and salt in a bowl.

2

Mix the ghee through, to get a thick, but sticky batter. Put this in the fridge for 10 minutes.

3

Cover the bottom of a springform tin with baking paper and grease the edges with some coconut oil. Preheat the oven to 345°F.

4

Divide the batter over the bottom of the springform tin and use a spoon or spatula to create raised edges. Set aside.

5

Combine 10 oz. of pecans with the dates, coconut milk, eggs, cinnamon, vanilla and salt in a blender or food processor and grind until smooth.

6

Divide the mixture over the cake base and garnish with the remaining pecans.

7

Bake the cake in 30-35 minutes until golden brown and done.

8

Allow the cake to cool completely before cutting it.

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Details

Allergens

Nuts, Chicken egg

Diet

Paleo, Vegetarian, Sirtfood

Course

Snack

Cooking equipment

Blender, Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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