1 Review

Really enjoyed it. I used Carol Fenster's sorghum flour blend, honey instead of sugar (possibly a little less honey than sugar, i didn't measure exactly), and 2 tsp Ener-G egg replacer instead of the egg, and lowered the baking temperature to 300 (when you use honey as a substitute, you usually lower the temperature 25 degrees). I didn't have a mini muffin pan, so made them as cookies (rolled the dough into balls and made impressions with the bottom of my tablespoon measure to fill up with pecan mixture). Got good reviews from the friends who tried it, and my family loved them! Thanks so much!

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hippogryff February 11, 2011
Gluten Free Pecan Tassies