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The Natural Barista: Latte Syrups & Drinks
Even with Alistaire’s allergies, one thing that has to be made at Thanksgiving and Christmas time is Pecan Pie. Now I simply keep the pecans frozen until use time, then bake it after he has gone to bed. Then I isolate the pie in the refrigerator, in one of the produce bins, tightly sealed. Thankfully Kirk and my brother David can still enjoy pecan pie. And ooh, I found an idea I will be trying as well next week, veganized and made gluten-free, a faux-pecan pie! So wee one may just get some pie to try.
Now, you might notice something: I use maple syrup for the most part in my pecan pies. Why? It isn’t cloying sweet like corn syrup. It has a warm, inviting flavor, where corn syrup is just so…bland. It is well worth the expense. You won’t regret it!
The recipes are a mix of regular and vegan pies, I am sure you will find at least one to fall in love with.
Take a peek at all the pecan pie recipes I have posted over the years here:
Maple Syrup Pecan Pie with Pie Crust Recipe (Vegan)
Pecan & Coffee Mini Pies with Whole Wheat Pie Crust Recipe
