Every year around November, we come to a magical realisation: pecans exist!
It’s not that we don’t love pecans all year round, but we tend to forget how great they are because other nuts are cheaper and more widely used Down Under.
It’s only when America gets in the mood for pecan pie around Thanksgiving that we remember how good they are. Pair pecans with a buttery base and gooey sweetness, and we can see why this dessert is so popular in the States.
So, to celebrate the pecan, we decided to reinvent pecan pie with a fraction of the sugar from the corn syrup-based original (this comes to just over ½ a teaspoon of sweetener per serve). We’ve also turned in into a slice, making the base totally gluten-free for everyone to enjoy.
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