Pecan Pie (gluten & grain free)

Warning: This is pretty sweet so you may want to decrease sugar amount

Filling:
1 cup pure maple syrup
1/2 cup maple sugar (substitute cane sugar)
2 tablespoons butter (coconut oil)
3 large eggs, lightly beaten
1 1/2 teaspoons vanilla 

1 teaspoon cinnamon  

1/4 teaspoon sea salt
1 – 1 1/4 cups whole pecan halves

To Do:

Preheat oven to 400ºF and adjust rack to lower-middle position. Heat maple syrup over medium heat in a medium saucepan. Simmer until syrup reaches 225ºF. While syrup is simmering, place maple sugar and butter in a medium mixing bowl. As soon as the syrup reaches 225ºF, immediately pour syrup over sugar and butter mixture. Let mixture sit for 1 minute and then whisk together. Whisk in eggs, vanilla and sea salt (the mixture might look a little grainy at this point). Pour mixture into your prepared pie crust and top with pecans. Cover crust with foil. Bake for 15 minutes. Reduce heat to 350ºF and bake for an additional 15 minutes. The filling will be slightly less set in the center than the edges and it also might puff up in the middle, but will set as it cools. Serve slightly warm or at room temperature.

Makes one 9-inch crust

2 cups almond flour
4 tablespoons coconut flour
1/2 teaspoon unflavored gelatin
1/4 teaspoon sea salt
2 tablespoons honey
8 tablespoons unsalted butter, cold, cut into tablespoons

To Do:
Place almond flour, coconut flour, gelatin and sea salt in the bowl of a food processor or blender. Pulse 2-3 times to combine. Add honey and butter to the flour mixture and pulse eight times and then leave the processor on until the dough forms into a ball. Press the dough on the bottom and up the sides of a 9-inch pie plate. Place in the refrigerator to chill for 30 minutes. Inspired by Organically Delicious.