Baobab Pecan Pie
We're forever grateful to our US friends for inventing what we think is one of the very best winter desserts – Pecan pie! Aduna Feel Good Triber Georgie's version has that sweet, sticky filling and crumbly crust we all love, but it's had a healthy makeover!
1 tsp Aduna Baobab Powder
1 cup almond flour
1 cup oat flour
1/4 cup melted coconut oil
1/4 cup maple syrup
1 tsp cinnamon
1/4 tsp ground nutmeg
pinch of sea salt
1 cup pecans ( +1 cup for topping)
1 cup pre-soaked dates
1/4 cup chia seeds
1 ripe banana
4 tbsp water
1 tbsp cinnamon (+ extra for sprinkling)
1 tbsp Aduna Baobab Powder (+ extra sprinkle for serving)
1/4 tsp ground ginger
1/4 tsp sea salt
Preheat oven to 180C.
Place all the ingredients in a food processor and blend until a sticky dough-like consistency. Pour the dough into a lightly-greased (with coconut oil) 20cm spring-form pan and press the mixture down evenly. Bake the base for about 5 minutes, just until golden.
Meanwhile, place all the filling ingredients into a food processor and process until smooth and creamy, scraping the edges down as you go along. Pour the mixture evenly over the crust and top with the extra pecans, an extra drizzle of maple syrup and a light dusting of cinnamon and baobab.
Bake for 20-25 minutes or until firm.
Serve warm for an extra cosy autumn dessert
*** RAW: This dessert can be made raw. Omit the baking and place the pie in the freezer for 3-4 hours or overnight. Remove from the freezer, slice and serve.
Recipe by Birchbowl