Grain free piecrust;

2 cups almond flour

4 tbsp. coconut flour

½ teaspoon PaleoZip pure collagen protein or gelatin

¼ tsp. Himalayan salt

2 tbsp. raw honey

½ cup coconut oil

-Put Almond and coconut flours, Paleozip* and salt in the bowl of a food          processor.

-Mix to combine

-Add honey and coconut oil

-Mix until dough forms

-Press the dough into the tart pan covering the bottom and sides.

– Chill for ½ hour in the fridge

Filling:

1 cup Grade B maple syrup

½ cup maple sugar

2 tablespoons coconut oil

3 large eggs, lightly beaten

1 tsp vanilla extract

¼ tsp Himalayan salt

approx. 1 cup whole pecan halves

-Preheat oven to 400 degrees F

-Heat maple syrup in a saucepan until bubbling

-Put maple sugar and coconut oil in a bowl

-Pour hot maple syrup over them, let sit and then whisk together.

-Whisk in eggs, vanilla and sea salt.

-Prepare pie crust in a tart pan and put on a large baking tray.

-Fill crust with filling mixture and top with pecans

-Bake on 400 F for 15 minutes and then on 350 F for another 15 minutes.

*You can purchase Paleozip pure collagen protein from Joy Harari. Contact me at Joy@joyharari.com