Pecan Pie Bars
Pecan. Pie. Bars. Really this introduction should end here. Doesn’t that say it all? I love pecan pie, but the original recipe is so far from paleo what with all its refined sugar. This was my first time experimenting with brown rice syrup rather than using corn syrup, and it was a success! The flavor of a pecan pie with the lower-glycemic index than refined sugar.
I live in an area where I am pretty far from a whole foods or even a Haggens grocer. I use Thrive Market, which is an online grocery that charges a $50/year fee, much like a Costco or Sams’s Club. I find that it is also significantly cheaper than the prices at the local health food stores, and if you spend $49.99 ( which is really easy to do), there is free shipping, a free sample and a free item from their monthly selections. This is where I found the brown rice syrup for this recipe!
Anyways… go now and try this recipe!
Ingredients
For the Crust-
2 cups almond flour
1/8 cup + 1 tbsp arrowroot powder
1/4 cup room temperature coconut oil
1/4 cup maple syrup
1/4 tsp salt
1/4 tsp vanilla extract
For the Filling-
2/3 cups coconut palm sugar
1/3 cup +1 tbsp almond flour
4 eggs
1 tbsp vanilla extract
1 1/2 cup brown rice syrup
t tsp salt
2 cups roughly chopped pecans
Instruction
Preheat oven to 350 degrees.
In a medium size bowl, add almond and arrowroot flour, salt, vanilla extract, maple syrup and coconut oil. Use fork to combine.
Press into a 9x13 parchment lined pan. Bake for 15 minutes.
While the crust is baking, combine filling.
In a medium size bowl, combine palm sugar and almond flour. Make sure to combine well, this will ensure there will be no lumps in the filling.
whisk together eggs, vanilla extract, salt and brown rice syrup.
mix in pecans.
Remove crust from oven, pour filling over crust and return to the oven for 40-50 minutes.
After baking, the center can jiggle but should not be runny.
Remove from oven and let cool to room temperature.
Place in fridge for a few hours or overnight before attempting to cut.
Enjoy!
