This beautiful pie was my first fall sweet craving. I had been wanting to make this recipe from Deliciously Ella for a long time, but the challenge was big! Ella (the new Nigella, according to the Times) was very kind and supported me in this challenge of making the pie into a low fodmap friendly dessert. – A big thank you, Ella:)
I hope you enjoy it as much as I do!
So, the challenge was to substitute the honey, cashew butter and dates, while keeping an eye on the quantities of dry fruits I would use (us low fodmappers don´t tolerate them well). Instead of honey I used maple syrup and for the dates, I used dry raisins and cranberries (well tolerated if in low quantity). For the almonds, as we can only eat a maximum of 10, I thought it would be safer to mix them with walnuts. For the cashew butter I just changed it for peanut butter. If you want to make it yourself, try this wonderful home-made peanut butter recipe – A big thank you, Sara 🙂
The filling is not as brown as in the original recipe because we took out the dates. I suggest that you keep the pie in the fridge. This way the consistency will become more creamy and dark.
- 1 cup almonds and walnuts*
- 1 cup rice flour
- 3 tbsp pure maple syrup
- 4 tbsp coconut oil
- 2 tbsp dry raisins*
- 1 tsp cinnamon
- 1 cup pecans
- ⅔ cup peanut butter
- 2 tbsp dry cranberries*
- 2 tbsp pure maple syrup
- ¼ cup water
- 1 cup pecans
- 1 tbsp pure maple syrup
- 1 tsp of cinnamon
- Pre-heat the oven to 190ºC/375ºF.
- Place the almonds and walnuts into a food processor and blend for a minute, then add the rice flour, coconut oil, maple syrup, dry raisins, cinnamon and blend again to form a sticky mixture.
- Coat the bottom of your baking pie dish with coconut oil and cover with the mixture.
- Bake for about 15 minutes, until the top becomes nicely browned and hard.
- For the middle layer first place the pecans in the food processor for ¾ minutes to allow them to crush down into nut butter, then add the peanut butter. Once those have mixed add the maple syrup and cranberries. Allow these to blend as you gradually add the water. Keep this mix in the fridge until you are ready to spread it over the base.
- Place the pecans for the topping in a baking dish with the maple syrup and cinnamon, mix them all together and bake for 5 minutes at 190ºC/375ºF, until they become browned and crunchy.
- Once the pie base has cooked allow it to sit for a few minutes, before spreading the middle layer across it and adding the pecans on the top. Keep the pie in the fridge for an hour or so to set fully.
Limit the almonds to 10 and fill in the rest of the cup with walnuts
Raisins and dry cranberries are limited to 1 tbsp a day. This amount should be safe, as long as you don´t eat the whole pie 😉