The flavors of this pie integrate nicely overnight, so you can bake it the day before serving. Makes one 9-inch pie. For pecan crust ½ cup pecan meal ¾ cup gluten-free oat flour ¼ cup buckwheat flour ½ teaspoon cinnamon ⅛ teaspoon baking powder ⅛ teaspoon salt ¼ cup sunflower oil ¼ cup maple syrup […]
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