My father’s pecan pie is legendary. But what about for those of us with a gluten allergy or sensitivity? What about if we have gut dysbiosis and need a low FODMAP dessert?
Easy: crustless!
Ingredients:
- 9 eggs
- 2-16 oz bottles of dark Karo syrup
- 1/2 tsp of salt
- 1 tbs vanilla
- 2 cups of pecan halves/peices
Instructions:
- preheat the oven to 325 degrees
- crack eggs into a bowl. blend eggs very well with a wisk
- add salt
- mix Karo syrup into bowl (with wisk)
- add vanilla
- fold in pecans
- pour in baking dish
- bake for 45 minutes covered
- then 15 additional minutes uncovered
- let cool
- serve!
- (You can serve with vanilla ice cream. In that case it would still be gluten free but no longer low FODMAP or dairy free)
