I know one thing for sure; you can’t have Thanksgiving dinner without at LEAST two types of pies. A few days ago I made Pamela Salzman’s Apple & Cherry Tart Pie that I love, love, love. But what about if you or someone at your holiday table either 1) can’t have grain or 2) wants a healthy option? Well, my girls at Sweet Laurel Bakery have a recipe that even the most un-health conscious of the bunch will eat right up.
I’ve talked about Laurel Gallucci and Claire Thomas (also from The Kitchy Kitchen) from Sweet Laurel Bakery before and guess what? They’re back again. These adorable girls are like angels from heaven. No seriously—they make the most decadent dishes imaginable actually healthy for you. If that’s not an angel then I don’t know what is!
At their latest “Thanksgiving Table” workshop, they demonstrated a pecan pie that is grain-free and dairy-free. But, I’m telling you—this recipe is not flavor-free. Naturally sweetened with dates, it’s hard to tell the difference. It’s also easier to bake than the real thing because of the simplicity of the ingredients.
Want to always bake grain-free? Here’s a list of Laurel and Claire’s pantry staples that are included in most (if not all) grain-free recipes:
Almond Flour: High in good fats, high in protein, low in carbs. Since it’s so nutrient dense, it satisfies the appetite
Coconut Flour: Higher in fiber than almond flour, so a bit dryer. Needs more liquid when baking with it
Coconut Oil: Rich in saturated fat aka the good fat. It’s also the easiest type of fat to digest
Himalayan Pink Salt: High in minerals and balances pH
Grade B Maple Syrup: Potassium, magnesium, and iron. Stronger flavor than other grades
Cacao: High in magnesium. A superfood that provides theobromine, a caffeine like energy source.
Date Paste: A natural sweetener. Sweet Laurel Bakery sells a great one!
Cinnamon: For flavor and antioxidant power
Ground Flax Seed: A vegan egg substitute
Silicone Baking Molds: When grain-free baking, use parchment or baking molds. Almond flour tends to stick more.