Gluten Free Pecan Pie

Directions

1. Preheat the oven to 350°F. 
2. Make the crust by grinding the almonds in a food processor until fine (like sand). 
3. Add the oat flour, maple syrup, coconut oil, and salt. 
4. Blend until a dough forms. 
5. Add the oats and pulse until they are finely chopped and the dough is sticky. (It’s okay if you can still see the oats and there’s some texture.)
6. Lightly grease a 9″ baking pan with coconut oil. Put the dough in the pan and press the mixture firmly into the pan starting with the middle then moving outward along the side of the pie dish. Press the crumbs into the dish to form a crust. 
7. Poke fork holes in the bottom of the crust, then bake uncovered for 10-13 minutes until lightly golden. 
8. Set aside and cool for 15 minutes while you make the filling.
9. In a high-speed blender, combine all of the filling ingredients and blend until smooth. Spoon the mixture into the pie crust.
10. Garnish with 1/2 cup raw pecans, whole or chopped.
11. Freeze or refrigerate the pie in order to set the filling. At least 45 minutes in a freezer.

Credit: Heather Neufeld, 2014

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/