INGREDIENTS:
1 cup chopped pecans
1 cup pecan halves
½ cup water
1 Tbs. agar flakes
1 ½ cup of almond milk
1 Tbs. kuzu
4 Tbs. barley malt
1 tsp. vanilla extract
1 tsp. lemon zest
2 Tbs. of water for the kuzu
PREPARATION:
In a pan, cook water with agar flakes until the flakes are dissolved. Add the almond milk. On the side, dissolve the kuzu with 2 Tbs. of water. Add kuzu to the hot mixture, stirring constantly until it thickens. Add the barley malt and chopped pecans, vanilla and lemon zest. Remove from the heat and let cool 20-30 minutes. Then pour cooled mixture into the cooked pie crust. Garnish the pay with the pecans halves. Chill for two hours before serving
