Elizabeth Yarnell, Author, Innovator, Naturopath, Speaker
Elizabeth Yarnell Amazon icon Audible icon Autographed icon Bluesky icon Book Bub icon Buffer icon Booksprout icon Buy Me a Coffee icon URL Copied! Copy URL Email icon Facebook icon Goodreads icon Headphones icon Home icon Instagram icon LinkedIn icon Linktree icon Mastodon icon Patreon icon Periscope icon Pinterest icon Reddit icon RSS icon Search icon Share icon Snapchat icon Threads icon TikTok icon Tumblr icon Twitter icon Vine icon Youtube icon Join a free Q/A Call!

Gluten-free Dairy-free Pecan Pie Recipe

I love a good pecan pie, but finding one that is gluten-free and dairy-free has been a challenge. Fortunately, this recipe not only can be made vegan, but comes together quickly and easily to scratch that itch in such a delicious way!

Pecan pie tartletsWhile you can certainly use this recipe to make a classic pie, I decided to make individual tartlets instead, just because I love desserts in single-serving sizes because they are fun to give away, easy  to freeze and enjoy later, and, quite honestly, keep me from binging on the entire pie by myself in a single sitting!

Let me know how you decide to enjoy this recipe!

 

Pecan Pie

Makes 1 pie or 24 tartlets

Preheat oven to 350℉.

 

Crust Ingredients

  • 1/2 cup pecans, finely chopped (or walnuts, other nuts)
  • 2 cups grated unsweetened coconut (or hazelnuts)
  • 1 cup rice flour (or tapioca starch, potato flour)
  • 1/2 tsp sea salt
  • 1/2 cup cow’s milk (or non-dairy milk)
  • 1 tsp. butter, melted (or other oil)

In a food processor, chop nuts and then add coconut and pulse until the texture is like rough sand. Add rice flour and and sea salt and pulse to blend. Slowly add milk to processor bowl until mixture forms a dough, scraping the sides as needed.

Grease pie plate with butter or line cupcake tins with cupcake liners.

Press dough into container, smoothing out into a thin layer across the base and up the sides. Pre-bake crust for 5-10 minutes or until lightly toasted. Don’t over bake at this point!

 

Filling Ingredients

  • 1 cup cane sugar (or maple syrup, honey, or other sweetener)
  • 3 Tbsp brown sugar (or coconut sugar, maple sugar, or other sweetener)
  • 1/2 tsp sea salt
  • 1 cup light corn syrup (or brown rice syrup, or molasses)
  • 1/3 cup butter, melted (or other oil)
  • 3 eggs, beaten (or 3 Tbsp ground flax seed + 9 Tbsp warm water, combined, or 9 Tbsp mango or apricot puree)
  • 3/4 tsp vanilla (optional)
  • 1 cup chopped pecans (or walnuts, hazelnuts, or other nuts)

In a bowl, stir together the sugar, brown sugar, salt, syrup, butter, eggs, and vanilla.

Spread the chopped nuts across the bottom of the pie or tartlet crusts. Pour the syrup mixture over top of the nuts.

For a pie, cover lightly with foil; do not cover cupcake tins. Bake for 30-50 minutes or until the nuts are lightly browned (not burned) and filling is set and not jiggly.

Remove from oven and cool for several hours or overnight on a rack.

Making Glorious One-Pot Meals in an Instant Pot

Reader question:

Hi Elizabeth!
   I am a great supporter of Glorious One Pot Meals! My question is do you have a technique to use an Instant Pot for the same recipes?Thank you for everything!
Happy Thanksgiving!
Earl

Hi Earl! I love hearing from other GOPM lovers, so thanks for writing!

This is such a good question (and one I have heard before), but I must begin with a confession: I do not own an Instant Pot and I have never tried to make a GOPM recipe using one. However, I have recently eaten at a friend’s house and enjoyed their Instant Pot creations, which has sparked my curiosity with exactly the same question you posed. So, with the caveat that I haven’t actually tried this myself yet, here is what I think:

lemon rosemary salmon
lemon rosemary salmon Glorious One-Pot Meal

I think that many Glorious One-Pot Meal recipes would work in an Instant Pot because the Instant Pot’s high-pressure, closed environment is similar to how GOMPs work. This is to say that both the Instant Pot and the GOPM lidded Dutch oven methods use closed containers that do not allow for air circulation or evaporation. In both methods, the food cooks as the heated ingredients pressurize inside the closed vessel.

Based on this helpful Instant Pot guide, I would suggest making a trial recipe by layering in the ingredients in the same way as suggested for layering them into a Dutch oven, and then turning the Instant Pot on at high. Personally, I would start with a recipe that does not include pasta, rice or other grains, or the corresponding additional liquid necessary to cook those grains, in order to really test it out. I would still line the interior with a thin film of oil (as you would in a GOPM) so that nothing sticks. Here might be a good recipe to try this out with: Lemon Rosemary Salmon.

According to this guide, it says that a normal 45-minute cooking time will translate to 15 minutes in an Instant Pot, but I would still use the aroma test to know for sure when the food is fully-cooked and ready to eat.

When you do so, please report back to me in the comments below this post with the results!

Gluten-Free, Dairy-Free Vegan Corn Bread

Just in time for the holidays I’m sharing a brand new recipe that is wheat-free and cow’s milk-free and safe for the sensitive diners at your table.

Like all my recipes, this one is designed to be completely adaptable to fit most dietary restrictions while still creating a delicious eating experience.

gluten-free dairy-free corn bread recipe
gluten-free dairy-free corn bread

Ingredients

1 cup cornmeal or polenta
1 cup corn flour or masa
1 tsp baking soda
1 tsp sea salt
1 1/2 cup non-dairy milk or non-dairy plain yogurt at room temperature (cashew, oat, almond, etc)
4 Tbsp safe oil (olive, avocado, coconut, etec.)
4 Tbsp honey, maple syrup , or cane sugar,
1 egg at room temperature, beaten or vegan egg substitute (1 Tbsp ground flax seed + 3 Tbsp warm water, combined well; or 1 mashed ripe banana)

corn bread sliceDirections

  1. Preheat oven to 375℉. Grease an 8-inch square baking pan or 9-inch cast iron skillet with safe oil.
  2. In a large bowl, place the cornmeal, corn flower, baking soda, and salt and whisk to combine.
  3. Create a well in the center of the dry ingredients, and add the milk or yogurt, oil, and honey, and mix to combine well.
  4. Pour the mixture into the prepared baking pan or skillet. Place the pan in the center of the preheated oven and bake for 20-25 minutes, or until the cornbread is firm and a toothpick inserted into the center comes out clean.
  5. Slice and serve warm.

This and more than 100 other quick and easy, anti-inflammatory, easily-adaptable recipes are included in membership in The Inflammation Academy.

Ivermectin vs Herbs for a Safe Parasite Cleanse

Reader question:

Received your email and it reminded me that I need to reach out to you and ask you about a safe parasite cleanse that I can do on a regular basis.

I know you use Para but what are your thoughts about ivermectin?

~ Mika B.

Hi Mika!

This is a great question! As a traditional naturopath I prefer to work with herbs rather than pharmaceuticals for a number of reasons.

First, if you are not sure which exactly which parasites you are carrying, taking a drug like ivermectin may not even kill your buggers. While ivermectin is effective against some roundworms it does not affect tapeworms or flukes. And while ivermectin may kill giardia, it won’t kill cyclospora.

Second, the herbs that I recommend taking (some of which are the Para series of 1, 2, and 3 from Cellcore Biosciences) address all phases of the lifecycle of a parasite from eggs through larvae to adults, whereas ivermectin often doesn’t the eggs. Meaning the eggs will eventually hatch and you will have a whole new population of parasites to deal with.

Third, most people tolerate the herbs without any negative reactions or side effects. The herbs I work with do not interact with other supplements or medications.

Fourth, the herbs do not destroy your microbiome along with the parasites. This is key because, depending on the extent and duration of your infection, you may have more to do to recover once the parasites are gone.

The herbs and regimen I work with is fine to repeat annually, bi-annually, or even every few months if you feel you need it that frequently. What’s most important is to get the right dosage and frequency. You need to take enough herbs to saturate your body and reach both worms and protozoa like giardia, and you need to take the right herbs together in order to affect the parasites in all life stages.

You can get all of my guidance and support for evicting parasites in The Parasite Purge, a part of The Inflammation Academy.

See everything included in The Parasite Purge here.

Check out my Book!

Glorious One-Pot Meals

Buy It Now! »

Effortless Topics

Recent Posts