I’ve been perusing Hallie’s new gluten-free, dairy-free, refined sugar-free cookbook, The Pure Kitchen, for a while. That’s what I do when I get a new cookbook I really like – I sit down and read it, think about the recipes and the author’s cooking style, and then after I’ve spent some time with it I start cooking.
The introduction of The Pure Kitchen talks about ways to transition to a whole foods diet and how to, as Hallie says, ‘clear the clutter from your kitchen.’ Her recipes include everything from breakfast to dessert. Being a baker at heart, I scoped out all her baking recipes and I like how she thinks. Hallie uses some of my favorite nutrient dense flours. Her recipes are easy to follow, too.
Since the holidays are upon us, I decided to share her Maple Pecan Tart. Knowing that teff flour can have a little crunch depending on how it’s used, I was curious to see how her crust turned out. And, it’s been quite some time since I’ve had anything that resembles a pecan pie (one of my favorites!) so I couldn’t resist.
Her recipe is genius. It’s not cloyingly sweet like a traditional pecan pie. Instead, the filling and the crust bake together so it’s a little cake-like. It has just a hint of cinnamon and a nice crunch from the pecan topping. The teff flour is tender – no crunch at all. And, when you eat dessert you’re getting iron, calcium, and vitamin C.
So, I love this tart. What about Joe? He doesn’t like pecan pie. Not at all. In fact, that’s why I’ve never tried making one. I didn’t want a big ‘ol pie sitting around with no one to eat it. (Well, no one except me…)
He enjoyed this tart every bit as much as I did. I was thrilled, especially because I know it has some nutritional value.
Hallie said this tart makes a yearly appearance on her holiday table. I think it just might make a yearly appearance at our holiday table, too.
Make sure to put the The Pure Kitchen on your must-have list – it’s one of those books you’ll love having on your bookshelf.
Serves: 1 9-inch tart; 6 - 8 servings
- ¾ cup (102 grams) teff flour
- ½ cup (54 grams) arrowroot starch
- ½ cup raw pecans
- 1 tablespoon coconut palm sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ cup virgin coconut oil, room temperature (not melted)
- 3 tablespoons water
- Preheat the oven to 350F.
- Make the crust: in a food processor fitted with a steel blade combine the teff flour, arrowroot starch, pecans, coconut sugar, cinnamon, and salt. Process until the pecans are finely ground.
- Add the coconut oil and process until the mixture looks like damp sand. Add the water and process until incorporated into the dry ingredients and the mixture holds together with two fingers, 20 - 30 seconds.
- Press the dough firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place the tart pan on a rimmed baking sheet and bake for 10 - 12 minutes. Remove from the oven and cool the crust for at least 15 minutes before filling.
- While the crust cools, finely chop ¼ of the pecans. Whisk the chopped pecans with the eggs, egg whites, maple syrup, coconut sugar, vinegar, vanilla, and salt in a medium mixing bowl until thoroughly combined.
- Pour the filling into the tart shell. Scatter the remaining ¾ cup pecans over the top of the filling.
- Bake the tart for 23 - 25 minutes, until the filling is puffed and golden brown. Cool in the pan before serving.
- Store leftovers in an airtight container in the refrigerator.