10 Recipes for a Delicious Gluten-Free Thanksgiving

For those who aren't a fan of pumpkin pie and prefer pecan over it any day, have no fear; we have a recipe for you too. This is a twist on pecan pie, which will surely stand out on your Thanksgiving table: Pecan pie bars! These are also friendly for celiac patients, those eating Paleo, and vegans.

The preparation for these are 15 minutes, and the cooking time is 40 minutes. The serving is 16 bars, but feel free to adjust anything you see here if you would like more.

This is what you'll need for the crust:

• 1 cup of coconut flour
• 1/4 tsp. of salt
• 3 Tbsp. of maple syrup
• 1/3 cup of coconut oil

First, preheat the oven to 350 and grease an 8x8 pan with coconut oil. Then, blend the maple syrup and coconut oil completely, stir in the coconut flour and salt until the mixture is smooth. Transfer the dough into the pan and bake it until it is a golden brown color.

After this, start preparing the filling.

This is what you'll need:

• 3/4 cup of coconut sugar
• 1/3 cup of maple syrup
• 1/3 cup of melted coconut oil
• 1/3 cup of non-dairy milk
• 2 tablespoons of flax meal
• 2 teaspoons of tapioca flour
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1 1/4 cup of toasted and chopped pecans

In a saucepan, combine the coconut sugar, maple syrup and coconut oil over medium heat, and make sure to stir while bringing it to a low boil. After it begins boiling, have it simmer for around 3 minutes and then remove it from the heat to let it cool.

When it's done cooling, stir non-dairy milk, flax meal, tapioca flour, vanilla extract and salt in a bowl. Whisk it in with the sugar mixture, then add the pecans.

When finished, add the pecan mixture over the crust and bake it for an additional 30 minutes. Afterwards, transfer it to the refrigerator and leave it there for at least two hours before cutting it into pieces.