Pecan Pie Squares
With the ground still frozen and the air temperature around freezing, it's a good day for baking! The 'Pecan Pie Squares' recipe in the book calls for spelt flour. Here it has been altered to be gluten free. There are definitely nutritious whole foods in this recipe, but this is definitely a very sweet, gooey, crunchy treat! Where ever I have taken these, they are very well recieved.
Preheat oven to 350 degrees F
2/3 cup oat flour 1T liquid coconut oil
1/4 cup millet flour 1 tsp vanilla extract
2T green buckwheat flour 1/2 tsp liquid lecithin
1/4 cup almond flour 3/4 tsp arrow root powder
2T brown rice flour 1/2 cup maple syrup
1/4 tsp xanthan powder 1 cup + 2T chopped pecans
1/4 tsp baking soda
1/4 tsp whole salt
6T VERY soft soy margerine
Whisk together the dry ingredients. Cut in the soft margarine with a pastry cutter until well incorporated. Press evenly into a 9"x 9" baking dish greased with coconut oil. (Take care to make sure the base is level before baking so the topping will be evenly distributed when added.) Bake: 15-20 minutes, until puffy and springs back a bit. While this is baking, mix together the topping, adding the pecans to the mix just before spreading over the base. When the base is cooked, carefully remove from the oven, pour the topping over the base spreading the nuts and syrup evenly over the top. Bake an additional 15-20 minutes until very bubbly and the edges are ligtly browned. Cool COMPLETELY to set properly before cutting into squares. (You can use a metal spatula to carefully push down the ridge that will form above the squares if you wish, but leave the rest undisturbed.) In a taste test between the gluten free bars and the bars made with spelt flour, they were equally liked. The base is a little softer on the GF bars, but other than that the taste is very similar.
Enjoy!
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