We may be on the GAPS diet, but that doesn’t mean we don’t still want to enjoy our favorite holiday treats, so I created a GAPS diet recipe for pecan pie. This is definitely a full-GAPS food, and we’re primarily still eating soups, stews and casseroles, but in our house, we eat pecan pie for Thanksgiving and Christmas.
Update: We enjoyed our GAPS diet holiday so much last year, and I loved creating so many recipes that were both delicious and filled with healthy, gut-healing, grain-free ingredients, that I created a whole cookbook. You’ll find the updated version of this recipe + over 50 more healthy holiday recipes in Nourishing Holiday. Get it here.
If you’re excited about a GAPS diet recipe for pecan pie, you’re going to love the grain-free “honey” wheat dinner rolls, pumpkin pie, turkey gravy, and my mama’s sweet “corn” bread stuffing! Go get your hands on Nourishing Holiday, my new digital cookbook, in time for the holidays here.
For optimal digestibility, the nuts in this recipe should be soaked overnight, then dehydrated at a low temp to make “crispy” nuts.
To soak, place nuts (separate the cashews and pecans) in a large bowl and cover with water. Add a teaspoon of apple cider vinegar or salt, give it a stir, cover with a towel, and leave out on the counter for 8-24 hours (times vary by nut). To dehydrate, drain and rinse nuts and spread on a parchment-lined cookie sheet and put in oven on lowest setting for 12-24 hours. If you have a dehydrator, spread nuts on the trays and dehydrate on low for 12-24 hours, until nuts are crispy and moisture is gone. This is an excellent dehydrator.
(You’ll find a detailed recipe for crispy nuts and seeds, complete with a dehydrating timetable in Nourishing Holiday.)
Find the GAPS diet recipe for pecan pie below.
GAPS Diet Recipe for Pecan Pie