This delicious recipe comes to us thanks to the Innate Health Foundation's wiki page. It's a fairly simple, mostly allergen-free Pecan Pie. Just don't tell people it is dairy-free, egg-free, and sugar-free. They won't believe you anyway!

Also, please feel free to add your own recipes to the IHFwiki page - it was created as a resource for us to share with each other.

Pecan Pie Recipe
Ingredients:

• Standard 10 inch pre-baked (Gluten-Free if desired) pie crust
• 3 cups of chopped pecans,
• 2 tablespoons of brown rice syrup
• 1 cup of maple syrup
• 1 ½ tbsp of pure vanilla extract
• 1 tsp ground ginger
• 1/8 tsp salt
• 2 tsp of arrowroot flour
• 3 ½ tbsp of flax seeds
• 1/3 cup soymilk (or hempmilk or coconut milk - needs to be fairly fatty so rice milk may not work)

Directions:

1. Preheat the oven to 350 degrees F. When it gets to 350, spread the pecans on a baking tray in a single layer and put them on the middle rack for 5 minutes to roast them. Remove them from the oven and set aside.
2. Mix the syrups, salt, vanilla, and ground ginger in a quart saucepan and simmer while stirring, to mix in the ginger. Keep the heat low, but high enough to get the simmer going. After a few minutes, remove from heat and set aside.
3. Mix the soymilk, arrowroot flour, and fax seeds and put them in a blender.
4. Use the blender to blend together the soymilk, flax and starch and the syrup mixture until the flax seeds are pretty well ground up. This is tricky so try using pulse mode to avoid getting the flax seeds flung all over the inside of the vessel. Short pulses work best.
5. Pour the pecans in a large mixing bowl, then pour the contents of the blender over them and mix until evenly distributed. Then pour into your pie crust and into the oven.
6. Bake for 30 minutes. Let cool at least 30 minutes before cutting or serving. Overnight works great.

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Image thanks to aglutenfreeguide.com