Today is National Pie Day and I have a great recipe for a yummy, healthier version of pecan pie. Once you’ve had this you won’t miss that sweet confection. When I went gluten/wheat free a few months ago I felt like I was going to miss out on all the goodness that gluten provides. I had tried a few store bought cookies and items and was very disappointed with the lack of moisture, weird after taste and all together lack of flavor. Like everything now I had to go gluten/wheat free and start making things from scratch. If you have read previous “Mealtime Monday’s” you know that I am always experimenting. This time I wanted to use up the last of the Medjool dates that I had. I recently started baking with Medjool dates and they are a great sweet alternative to refined white sugar. My family is starting to really become a fan and the baby loves these as a treat now so I have to keep them hidden.
While scrolling through Pinterest I came across a Oat Date bar that of course had whole wheat flour and it was just Oats and Dates which seemed a little boring to me. So, after some adjustments I came up with this really yummy gluten free alternative. There really moist, just enough sweetness and will have you wanting more. I added Pecans because I thought it would be a welcomed flavor and came up with these magical bars. I would say if there is someone with a nut allergy just omit the Pecans and you’re good to go. These bars are a great source for natural energy too and add in some dried fruit, chocolate chips and give yourself even more variety. One tip, store these in a Air Tight Container and keep cool. The coconut oil will make these really soft if left out too long.
I am so glad that there are so many alternative flours you can use now other than whole wheat. I know going from what you are used to and changing up your diet can be really stressful and hard but here I am a few months later and I am not missing my wheat. Sometimes it’s hard to eat out but for the most part I find it a pretty easy transition. If you’re making the switch to gluten free hang in there you will get used to it soon! If you’ve been living this life not as a fad diet but as an actual health issue for many years and just need another tasty to add to your repertoire, well here you go! Either way, I hope you enjoy!
What’ s your favorite pie?
- 1 1/2 c. Medjool Dates
- 1 1/2c. Water
- 2 tsp. Vanilla Extract
- 3/4c. Coconut Oil, Solid
- 1c. Rolled Oats
- 1 1/2c Oat Flour
- 2 Tbsp. Chai Spice*
- 1c. Coconut Palm Sugar,brown
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 1c. Pecans, chopped
- Preheat oven to 350 degrees
- Line 16x9 Brownie Pan w/parchment paper & grease paper w/coconut oil or cooking spray
- Put measured coconut oil in the freezer for 15 to 20 minutes until it becomes solid all of the way through.
- Put water in saucepan over medium high heat & allow to reach just a simmer. Add dates and lower heat to medium low. Cook until a paste is formed, for about 10 minutes. Allow to cool to room temperatures. Add vanilla and 1 tbsp. Chai Spice and Stir.
- Meanwhile, combine all dry ingredients and remaining tbsp of Chai Spice in a large bowl.
- Dice solid coconut oil to form small dime size chunks.
- Add coconut oil to dry ingredient and combine with hands (or masher...that's what I did) to form lumpy, moist crust. (This crust is great for a crumble topping too)
- Add half of the oat crust mixture to bottom of baking pan and press with hands to flatten evenly.
- Spread the date paste in a even layer over the crust.
- Sprinkle cup or chopped pecans on top of date paste.
- Add topping, gently flattening with hands. Bake until golden brown, about 35 to 45 minutes. Allow to cool cut into squares to serve.
Chai Spice 1 1/2 tsp of Ground Cardamom 1 1/2 tsp of Ground Cinnamon 1/4 tsp of Ground cloves 1/4 tsp of Ground allspice 1/4 tsp of Ground ginger 1/8 tsp of Ground nutmeg Mix together in glass jar, air tight container or bag