GF and Vegan Pecan Pie Bars
Make my gluten-free and vegan Pecan Pie Bars, then sit back and watch them vanish. But don't forget to eat one. They are soy-free, grain-free, paleo and kid-friendly.
Servings: 16 cookies
For the gf cookie base:
- 1 ½ cups superfine almond flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tbsp cornstarch (can sub with rice flour)
- ½ cup sugar (Use an equal amount of maple syrup as a substitute. For a paleo-friendly bar, use coconut sugar or coconut palm syrup)
- 2 tbsp vegetable oil
- 1 tsp pure vanilla extract
For the pecan topping:
- 1 cup pecans (coarsely chopped)
- 4 tbsp vegan butter
- 1 tbsp nondairy milk (I used almond)
- ½ cup turbinado sugar (vegan cane sugar is a good substitute)
- 2 tbsp maple syrup
Preheat the oven to 350 degrees F.
Prepare an 8 X 8 baking pan by lining with parchment paper.
Place all of the ingredients for the cookie base or crust in a food processor and pulse a few times until the dough comes together. Press the dough into the prepared baking pan using your fingers, until you have an even layer. It can be a little annoying to work with the parchment paper sliding under your fingers, but you'll get there. Don't worry if the top isn't perfectly smooth-- you'll be pouring the topping over it.
Place the baking pan in the oven and bake the crust for 15 minutes.
While the crust is baking, make the topping by placing all ingredients except the pecans in a saucepan. Stir to help the sugar melt. Let the mixture reach a boil, continue to let it boil for a minute, then turn off the heat and add the pecans.
Pour the pecan topping evenly over the baked crust and return to the oven for 15 more minutes.
Remove the baking pan and cool it thoroughly on a rack. You can cut the bars at this point, or transfer the baking pan to a refrigerator and let it cool for at least a couple of hours before cutting.
Carbohydrates: 11.9g | Protein: 0.8g | Fat: 5.7g | Sodium: 88mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 10.4g | Calcium: 20mg | Iron: 0.4mg