Diet Tips:Celebrate Thanksgiving - Low FODMAP Pecan Pie

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With Thanksgiving for our American friends just around the corner, we thought it was fitting to make a delicious, low FODMAP Pecan Pie treat to share with your friends and family.

Pecan Pie – serves 8

Ingredients

Gluten Free shortcrust pastry crust

·         1 cup water

·         2 tsp salt

·         90g unsalted butter, chopped and kept cold

·         150g gluten free flour mix (plus ½ cup for kneading)

·         2g Xanthan gum

·         2 eggs

Filling

·         50g unsalted butter, chopped

·         150g brown sugar

·         130ml rice malt syrup

·         30ml maple syrup

·         3 eggs, lightly beaten

·         1 tsp vanilla extract

·         240g pecans

·         Lactose free cream to serve

Method

To make the pastry

·         Preheat oven to 200c

·         In a saucepan, combine water, salt and butter.

·         Bring to a simmer and add the flour and xanthan gum. Stir vigorously with a  wooden spoon. Lower temperature and continue cooking and stirring until the pastry comes away from the sides and is well combined. Remove from heat and let cool to room temperature.

·         When cooled, whisk 1 egg at a time, add the first egg and incorporate fully. If the mixture is a dough texture you may not need the other egg.

·         Turn dough out onto a surface with the extra ½ cup of flour and knead until shiny. ‘

·         Wrap pastry in cling film and refrigerate.

·         When chilled (can leave it overnight) roll pastry between two sheets of baking paper with a rolling pin until 0.5cm thick.

·         Place pastry into greased loose bottom fluted pie dish and press down, trim edges with a knife.

·         Pierce bottom of pastry several times with a fork to avoid it puffing up, blind bake with baking beans or rice for 15 minutes.

·         Reduce oven temperature to 175c

To make filling

·         Place butter, sugar, rice malt and maple syrup into a saucepan and cook over a low-medium heat, stirring until butter melts and mixture is smooth, not grainy.

·         Remove from heat and leave to cool slightly.

·         When cooled, add eggs and vanilla and whisk to combine.

·         Scatter pecans over pastry base and pour syrup over the top.

·         Place pie on an oven tray and bake in the oven for 35 minutes or until filling is browned and firm to touch.

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