Thursday, November 20, 2014

Grain-Free Pecan Pie Bars


I love to experiment with grain-free baking, but when making treats for others I'm a little more wary about how the results will turn out. We had my mom over for her birthday this week, and I wanted to pay homage to one of her favorite holiday desserts: pecan pie.

I found this recipe thanks to POP Sugar, and it sounded promising (AND makes me want to check out Kelly Milton's Paleo Happy Hour cookbook for more of her recipes!).

Dates not only offer sweetness but viscosity to give the filling the texture usually provided by corn syrup. If you don't have almond flour you can grind your own almond meal in a food processor (you'll be breaking out the processor anyway for both the filling and crust).

These little babies are amazing. As in they were completely adored by two children and four adults, which I think sufficiently passes any taste test standards. They were also a breeze to make and cut very easily. I did store them in the fridge to help them keep their firm texture.

This recipe is most definitely going in my treat arsenal, and I might just have to break it out for one of two cookie exchanges in which I'll be participating this holiday.

Paleo Pecan Pie Bars
adapted from Kelly Milton

crust:
1 3/4 cups almond flour or meal
1 egg
1 tbs. coconut oil
1/2 tsp. arrowroot powder
1/4 tsp. salt

filling:
10 pitted dates
2 eggs
1/4 cup pure maple syrup or raw honey
1/2 tsp. vanilla extract
1 cup chopped raw pecans

Preheat the oven to 350°F.

Combine the almond flour, egg, coconut oil, arrowroot powder, and salt in a food processor. Pulse until the dough forms a ball.

Line a 10x15-inch glass casserole dish with parchment paper, press the dough evenly the dish, and bake it for 15 minutes.

Meanwhile, make the filling by adding the dates, eggs, maple syrup, and vanilla extract to the food processor. Process on high until the filling is smooth.

Pour the filling mixture over the partially baked crust. Sprinkle the pecans evenly over the top, and bake the bars for another 25 to 30 minutes. Make sure the bars cool before cutting them.

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