Pecan Pie Bars Paleo Gluten Free Food
PECAN PIE BARS (PALEO, GLUTEN-FREE)
You will enjoy these if you are trying to eat healthier but still need something sweet! These really do give a delicious flavor not unlike pecan pie! (although the crust by itself is not super tasty.) I'm very interested in seeing the nutrition facts... From paleogirlskitchen.com
Provided by J-Lynn
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine almond flour, 1 egg, oil, cornstarch, and sea salt, using a mixer or a food processor, until well combined; dough will be very stiff.
- Press by hand evenly into a greased 8x8 inch square pan; bake for 17 minutes.
- Blend the dates in a food processor on high for about 1 minute, until paste-like.
- Add the 2 eggs, maple syrup, and vanilla; process on high until smooth.
- Pour this filling mixture over the warm crust and evenly sprinkle pecans over the top, pressing them in lightly.
- Bake for another 30-35 minutes.
- Allow the bars to cool before cutting.
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- Preheat the oven to 350 degrees F (177 degrees C). Line an 9x9 in (23x23 cm) baking pan with parchment paper.
- To make the crust, stir the almond flour, melted coconut oil, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the lined pan. Bake for 10-14 minutes, until set and golden on the edges.
- Meanwhile, make the salted caramel filling. Combine all filling ingredients (except pecans) in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly. Simmer for 3-5 minutes, until the mixture thickens very slightly and turns caramel in color. Remove from heat. Stir in half of the chopped pecans. Set aside to cool.
- When the crust is done, pour the filling over it and spread with a spatula. Sprinkle the remaining chopped pecans on top and press down gently. Bake for about 15 minutes, until the filling is bubbly. Cool completely before cutting.
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- Preheat the oven to 350ºF. Grease an 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
- Combine the maple syrup and coconut oil and whisk until fully combined. Stir in the coconut flour and salt until a smooth dough is formed.
- Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown. Let cool completely.
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