Vickys Pecan Pie Bars, GF DF EF SF
A bit healthier than using a normal shortcrust or biscuit base and sugar to make the filling but just as delicious!
Pecan Pie Bars by Baking a Moment
Ingredients
24 servings
Base
- 2 tbsp milled flaxseed
- 8 tbsp water
- 350 grams ground almonds
- 2 tbsp coconut oil
- 1 tsp arrowroot powder
- 1/2 tsp vanilla extract
- 1/2 tsp salt
Topping
- 20 dates, pitted and soaked to plump up
- 4 tbsp milled flaxseed
- 8 tbsp water
- 120 ml maple syrup
- 1 tsp vanilla extract
- 200 grams chopped pecan nuts
Steps/How to Make
Preheat the oven to gas 4 / 180C / 350°F and line an 11"x 7" tray with parchment paper
Mix the water and flax from the base ingredients together and set aside to thicken
Put the flax mixture along with the rest of the base ingredients into a bowl and combine to form a dough
Press the dough evenly into the bottom of the dish and bake for 15 to 20 minutes until slightly golden
Meanwhile, make the flaxseed/water mix and set aside as before then put that plus the other topping ingredients (minus the pecans) in a blender and puree together
Spread the topping over the baked base, sprinkle the chopped pecans over and bake for a further 25 - 30 minutes
Let cool then cut into even slices and enjoy!
You can use a 'cheesecake' biscuit base instead if you prefer or see my previously posted free-from shortcrust pastry recipe. You can also omit the pecan nut topping and use melted chocolate instead for a delicious Millionares Shortbread
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