CornishHeritageFarms.com

[liz]

I made this tonight for the first time & it is delicious. Will certainly be making it again Sourced from Nourishing Traditions by Sally Fallon - Page 559.

1 fully baked pecan pie crust:

1 cup of pecans
3/4 cup of arrowroot or bulgur flour (I used bulgur but if you do not have either on hand I'm sure regular whole wheat flour would work)
1/4 cup softened butter
1/4 cup Rapadura (raw cane sugar) Once again if you do not have this then you could could use regular but you want to add a little less as raw sugar is not as sweet.
1/4 tsp sea salt
1/2 tsp vanilla extract - the real stuff not imitation!

1. Place pecans in food processor & process to a meal.
2. Add remaining ingredients & process until smooth.
3. Press into a well buttered & floured 9" - 10" pie pan/plate. (I didn't do this & it came out fine!)
4. Bake at 325F for approx. 30 mins.

Tart filling:

2-3 pts of fresh strawberries
2 tbsp of Rapadura
2 cups whipped cream

1. Wash strawberries, trim off tops & quarter lengthwise.
2. Toss with Rapadura & chill up to several hours depending on how eager you are to eat the dessert!
3. Just before serving, fill cooled tart crust with strawberries.
4. Serve with whipped cream.

I didn't have any cream so made up custard instead. Heard no complaints from anyone
_________________
Liz
http://www.cornishheritagefarms.com
http://blog.cornishheritagefarms.com