Wheat-Free Pecan Pie

Serves 8

What You Do for the Pie Crust:

• 1-1/2 cups barley flour
• 2 tablespoons arrowroot
• 1/2 teaspoon sea salt
• 1/3 cup olive oil
• 2 tablespoons maple syrup
• 3 tablespoons almond milk or other non-dairy milk

What You Do for the Filling:

• 3 cups pecan pieces
• 2/3 cup barley malt syrup
• 2/3 cup maple syrup
• 1 tablespoon vanilla
• 1 teaspoon cardamom
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon sea salt
• 1/4 cup flax seeds
• 1/2 cup almond milk or other non-dairy milk
• 1 tablespoon arrowroot

What You Do:

1. In a bowl, combine barley flour, arrowroot and salt. Using a pastry blender or fork, cut in olive oil and maple syrup until it resembles coarse crumbs. Add almond milk 1 tablespoon at a time, until dough comes together to form a ball.
2. With your hands, press pie crust into a 9-inch glass pie pan, evenly and firmly to cover the bottom, sides and outer rim. Press fork into the outer edge of crust to decorate. Place prepared pie crust on a cookie sheet and bake at 350 degrees for 7 minutes. Remove pie crust from oven; place the pecans in pre-baked crust, and bake an additional 7 minutes.
3. Meanwhile, in a saucepan, combine barley malt syrup, maple syrup, vanilla, cardamom, cinnamon, ginger and salt. Simmer over low heat for 5 minutes and remove.
4. In a coffee grinder, pulverize flax seeds to a fine powder. Transfer to a food processor, add almond milk and arrowroot, and process to form a gummy mixture. Add spiced syrup mixture and process for 1 minute to thoroughly combine. Pour over the pecans.
5. Bake pie for 30 more minutes. Remove from oven, place on a rack and allow to cool before cutting with a sharp knife. Top with Cashew Whipped Cream.