PECAN CRUST
PECAN CRUST
Author: Ivy Larson
Prep time:
Cook time:
Total time:
Serves: 8
INGREDIENTS
- 2½ cups raw pecans
- 6 medjool dates
- 2 tablespoons plus 2 teaspoons organic extra virgin coconut oil (such as Barlean’s)
- ¼ teaspoon unrefined sea salt
- 1 teaspoon pure vanilla extract
- 6 tablespoons millet flour
- 2 tablespoons coconut flour
INSTRUCTIONS
- Preheat oven to 325 degrees.
- Place all ingredients in a food processor and process until well-blended. Use clean fingertips to press mixture evenly onto the bottom and up the sides of a 9-inch pie dish.
- Pre-bake crust for 10 minutes. Remove crust from oven and set aside to cool for at least 15 minutes before pouring in the filling.
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