Pecan Pie.... a nutritious version

My partner LOVES pecan pie, he has requested it often!!! I’ve resisted, as in it’s traditional form it’s not so great for us, full of sugar and crappy fat as well as a wheat filled pastry crust. I found this version on Bakerita.com and loved it’s dairy and gluten free wholefood bent, it contains healthy fats and has less sugar than it’s traditional cousin. Not something for everyday but a lovely special treat. This Fathers Day he got his Pecan Pie…
The crust recipe is great and can be used for any number of dishes

Ingredients

For the pie crust

• 2 cups almond flour

• 1/4 teaspoon sea salt

• 1/3 cup coconut oil Solid, chopped into little chunks

• 2 tablespoons coconut sugar

• 1 egg beaten

For the filling

• 3/4 cup coconut sugar

• 1/4 cup pure maple syrup

• 1/3 cup coconut oil, melted

• 2 eggs room temperature

• 1 tablespoon almond flour

• 1 tablespoon almond or any non-dairy milk

• 1 teaspoon vanilla extract

• 2 cups pecans, roughly chopped (you can save some whole to place on top but not necessary)

Instructions

For the pie crust

In a medium bowl, stir together the almond flour, coconut sugar and salt. Add in the coconut oil and using a fork (or your fingers), cut into the almond flour until the coconut oil is in mostly incorporated. Stir in the egg until the dough is slightly moist and forms a ball. There may be streaks of coconut oil running through your dough.

1. Press the dough into a disk and wrap in plastic wrap. Place in the freezer while you prepare the filling, or place in the refrigerator if not using immediately (can keep in fridge for up to 1 week).

2. When ready to bake, roll out your dough in between two sheets of parchment into a 12-inch circle. Lay dough into a 9-inch pie dish (not deep dish).

For the filling

1. Preheat the oven to 325°F.

2. In large bowl, beat the eggs until slightly foamy. Stir in the maple syrup, coconut sugar and coconut oil. Whisk together until fully combined. Stir in the almond flour, almond milk, and vanilla. Add the pecans and stir until they are fully coated.

3. Pour the mixture into the prepared pie dough. Bake in the preheated oven at 325°F and bake for 45-50 minutes, or until the top no longer jiggles in the center. Cool completely in the refrigerator before slicing and serving.

Chimichurri Nourish Bowl

Fresh & zesty chimichurri sauce is a perfect accompaniment to all your nourish veggie bowls!
Serves 3
Ingredients
Nourish Bowl
2 tablespoons olive oil
1 head cauliflower, cut into florets
1 large sweet potato, cube into 1/2 inch pieces
8 – 10 brussels sprouts, quartered
1 onion, sliced into 1/2 inch wedges
1 can (15oz) chickpeas, drained and rinsed
1 1/2 cups cooked quinoa, rice or grain of choice
1 avocado, sliced
Pumpkin or sunflower seeds to serve

Chimichurri Sauce
1 large bunch flat-leaf parsley or combine with mint, coriander, rocket
2 – 3 cloves garlic
1/2 – 1 teaspoon red pepper flakes
1 teaspoon dried oregano or 2 teaspoons fresh
good pinch of salt
1/2 cup extra virgin olive oil
3 tablespoons red/white wine vinegar
1 large lemon, juice of


Instructions
Preheat oven to 400 degrees F.
Roast Veggies: Combine cauliflower, sweet potato, brussels sprouts and onion in a large mixing bowl, drizzle with olive oil and mix well to coat. Transfer veggies to a large baking sheet lined with parchment paper or lightly greased. Add a sprinkle of salt over top. Place in oven on the middle rack and roast for 40 – 45 minutes, stirring once half way through cooking. Veggies are ready when fork tender.
Cook Grain: While veggies are roasting cook your grain of choice. Drain and rinse your beans of choice, set aside.
Chimichurri: Prepare the chimichurri sauce by combining the parsley, garlic, red pepper flakes, oregano, salt, olive oil, vinegar and lemon into a food processor, blend until greens is chopped well, stopping to scrape down the sides as needed.
Serve: Fill your serving bowl with 1/3 of the roasted veggies and beans. Add about 1/2 cup of grain of choice. Add a few slices of avocado and top with chimichurri sauce. A sprinkle of pumpkin seeds or sunflower seeds would be great too. Mix together and enjoy this zesty and delicious combination!
Serves 3
NOTES:
Change up the veggies to suit your taste. Carrots, broccoli, potatoes, beets, butternut squash, etc. would be good substitutes.