No-guilt pecan pie!

After hubby’s chiropractor told him to omit sugar from his diet if he wants to get rid of all his aches and pains, I had yet another issue to consider when I cook. It would have been easy to Google sugar-free recipes, but I decided to try and create my own. We all know that it is human nature to crave for something that you are not suppose to have and hubby is no exception……

I was amazed with the result of my pecan-pie, in fact it is so sweet that I served it with plain yogurt instead of cream or ice-cream. It was gobbled up by all……

 Healthy Pecan Pie

Preheat oven to 220°C: 425°F .

Shortcrust pastry.

225g (8oz) Flour
110g (4oz) Butter
2 Egg Yolks
25g (1oz) Xylitol
½ tsp Salt
1 tbsp Water
Sieve the flour, sugar and salt together into a bowl.
Cut the fats into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Make a well in the middle of the mixture and stir in beaten egg yolks and water using a knife, until a soft but not sticky pastry is formed.
Cover tightly and allow to rest in a fridge for 15 – 30 minutes.
Roll out to the required thickness and line pie dish
At this stage the pastry may be frozen if required.

Filling

300gr whole pecan nuts
800gr pitted dates
1 teaspoon bicarbonate of soda
vanilla extract
boiling water
Xylitol or sugar if needed

Place dates in a glass bowl and sprinkle bicarb over. Pour 1 cup of boiling water over it and let it stand for 1 hour(it softens the dates). Now place water and dates in a blender until you have a soft pulp – add more water if needed.

Sprinkle nuts in pie dish and spoon date pulp over it. It should be baked in a preheated oven at 220°C: 425°F for 40 minutes. Cool and enjoy with a dollop of yogurt or clotted cream.

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