• 2 Tbs. Fiberagar® flakes         • ½ c. Vanilla soy milk (or 1 tsp. Fiberagar® powder)     • 2 tsp. Vanilla Extract • 1 Tbs. Extra virgin olive oil       • 1 Frozen pie shell • 1 ¼ c. Barley malt syrup    • 3 c. pecans, coarsely chopped
1. Preheat oven at 350º. 2. Pecan filling: Place malt, soy, oil and FIBERAGAR® into a saucepan. Cook over a low flame, stirring frequently, until the agar dissolves, about 15 minutes. Turn the flame to high and cook until mixture foams. Remove from flame, whisk in vanilla and stir in pecans. Pour into pie shell. 3. Bake for 30 minutes. Remove and allow to cool for 1 hour. As it cools the filling will set. • Download recipe pdf file << Back to recipes