My recipes are grain free, refined sugar free, and many are dairy free. My dietary journey began as a way to heal my gut and autoimmune illnesses. My blood work and labs keep coming back better and better. If you had told me over a year ago that I would regain energy, my health would improve and I would lose weight while eating more by changing my diet and taking supplements I don’t think I would have believed you. If you have celiac or other health issues and are looking for decadent, tasty, and flavorful meals, condiments, sauces, and desserts please take a look at my recipes.
Prior to going on this diet, I used to believe that I made everything from scratch. Now I really do. I make my own BBQ sauce, Ketchup, Nevada Sauce which is my version of Worcestershire sauce. I have learned a lot about different kinds of sweeteners and flours. I am still learning and experimenting.
I can’t believe that I was able to eat Apple Pie, Pumpkin Pie and, Pecan Tarts along with Thanksgiving dinner and not gain any weight. I am so pleased that I am able to recreate recipes that I used to eat and turn them into grain free and refined sugar free. It feels like bragging saying that I had Thanksgiving dinner and dessert for several days afterward and didn’t gain any weight. What a delight. Prior to this I could dream about food and gain weight. I am eating more and getting healthier.
Most Pecan Pie or Pecan Tart recipes are overly sweet to me. This tart filling is sweet but not too sweet. I roasted my pecans before making this pie. My husband doesn’t normally care for pecan pie because he feels it is too sweet. However, he really liked this tart. I was really worried this pie would not turn out as most recipes have some sort of corn syrup in them. I am beyond pleased that this recipe turned out and that it is super tasty. Use this filling with my Sweet Tart Crust, Graham Cracker Like Crust, Pie Crust: Grain Free, Dairy Free, Tigernut Flour Pie Crust, Almond Flour Crust.
This recipe makes filling for 4 four inch tarts.
Nutritional Facts based on 8 servings or 1/2 a tart per serving. To get a full nutritional facts add the crust and filling together.
1 3/4 cup chopped roasted pecans
1/2 cup maple syrup
1/3 cup maple sugar
1/8 teaspoon pink salt
1 teaspoon vanilla
1/4 cup butter
2 teaspoons tapioca
Preheat oven to 350. Oiled and tart dough filled 4-inch tart pans. Roast pecans in oven for approximately 5 minutes. Remove pecans from oven and allow to cool before using.
Place roasted pecans into a food processor and finely chop. Add Tart Crust to your oiled tart pans. After pecans are chopped place 1/4 cup or slightly more of chopped pecans in each tart pan with tart dough.
Combine eggs maple syrup, maple sugar, salt, and vanilla.
Next blend in the butter don’t worry that it will leave little flakes of butter they will melt as it bakes.
Lastly, add tapioca flour a teaspoon at a time.
Place approximately 1/4 cup of egg mixture on top of the chopped pecans in each tart pan filled with uncooked dough.
Place in oven and bake 15 – 30 minutes.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 24 g||38 %|
|Saturated Fat 6 g||28 %|
|Monounsaturated Fat 12 g|
|Polyunsaturated Fat 6 g|
|Trans Fat 0 g|
|Cholesterol 85 mg||28 %|
|Sodium 61 mg||3 %|
|Potassium 143 mg||4 %|
|Total Carbohydrate 23 g||8 %|
|Dietary Fiber 2 g||9 %|
|Sugars 18 g|
|Protein 5 g||9 %|
|Vitamin A||6 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|