But...before I made the pizza, I converted an old recipe for Pecan Tassies that I've made for over 25 years to a wheat/grain/sugar free version. Someone had asked me months ago if I could make a "Wheat Belly friendly" version...and I'm sorry it has taken me so long to get around to doing it...but here it is! I used blanched almond flour instead of the regular all purpose flour in the crust and modified the pecan filling ingredients a bit as well. For example, the original recipe had 3/4 cup of sugar and 4 tablespoons of maple syrup. In place of the sugar, I used Swerve granular sweetener (which measures like sugar). In place of the maple syrup, I added an extra egg (for the "goo factor" of the syrup) and 1 tablespoon of pure maple extract that I bought online from OliveNation to provide the natural maple flavor without the sugar. Most of the maple extracts you find in the store are imitation -- but theirs is natural and very good -- so, I get to enjoy the real maple flavor without the sugar. I have a number of their extracts that I bought about 6 months ago and have enjoyed using them in various recipes, yogurt, etc. They have one of the largest selections of extracts I have ever seen (over 60 flavors)....check them out and see for yourself -- they have some unusual extracts that I didn't even know existed, too. Here's their link: OliveNation Culinary Extracts. I also decided to put a bit of a different twist to the Pecan Tassies by adding a couple tablespoons of unsweetened flaked coconut -- I really liked the addition. It was just enough to add a little crunch and hint of coconut flavor, but not enough to overpower the pecan flavor; I think pecans and coconut go well together. One of my concerns was whether I would have any trouble removing them from the mini-muffin tins...and I'm happy to say I did not; they came out very easily. I used a teaspoon to nudge them out and picked them up with my fingers and moved them to the cooling rack (which is the same way I removed the original version of tassies). Every single one of them came out perfectly. I snapped a few photos below as well as my recipe. The last time I made Pecan Tassies was last Father's Day (3 weeks before I went wheat/grain free), and I used the original recipe. If you are interested in taking a peek at the original recipe as well as the photos of what those looked like, too...I've placed the link to it underneath the recipe at the very bottom of this post. It is interesting to see what the "original version" looked like vs. my new and improved wheat/grain/sugar free version below. Enjoy!
4 oz. (half of 8-oz. pkg., brick style) cream cheese, softened
1 tablespoon pure maple extract (I use real Pure Maple Extract from OliveNation)
2 tablespoons unsweetened flaked coconut, optional
24 pecan halves (to add to top of tassies)
Beat softened cream cheese and butter in a medium bowl with electric mixer on medium speed until well blended. Add almond flour; mix well. Cover and refrigerate at least 1 hour or until chilled and firm.
***P.S. -- If you want to see the "regular recipe" I've used for over 25 years that I converted to this wheat/grain/sugar free version -- check it out here: Pecan Tassies