Description
Tasty pecan bars with a shortbread crust and a pecan maple syrup layer that tastes like caramel. Low FODMAP, gluten-free and lactose-free.
Ingredients
Scale
For the dough
- 75 g rice flour*
- 40 g sweet rice flour / glutinous rice flour*
- 40 g corn starch
- 110 g soft butter
- 70 g brown sugar
- A pinch of salt
For the filling
- 100 g pecan halves
- 100 g maple syrup
- 70 g brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- A pinch of salt
- A baking tin of 20×24 cm or 20×20 if you want slightly thicker bars
Instructions
- Pre-heat the oven to 180 degrees Celcius. Grease the baking tin with baking spray and cover with baking parchment.
- Put the two kinds of flour, cornstarch, salt, brown sugar and butter in cubes together in a bowl. Knead together with your hands until the dough forms small crumbs.
- Put the dough into the baking tin and press it with your hands into an even crust. Bake the crust for 16-18 minutes in the oven. Watch the crust during the last minutes of baking because it can burn easily.
- While the crust is baking, prepare the filling. Put the egg, brown sugar, maple syrup, vanilla extra and salt together in a bowl and mix everything together. Stir in the pecans.
- Take the crust out of the oven and pour the filling on top. Make sure you give the filling a last stir before you pour it over the crust. That was one of the mistakes I made, and all of the brown sugar was left on the bottom of my bowl, not smart 😉 Make sure the pecans don’t stick out of the mixture because otherwise, the edges might burn.
- Bake the bar for about 16-19 minutes until the middle of the bar has set and doesn’t wobble. It shouldn’t be too set because the bars will harden when you take them out of the oven. Leave the bar to cool down outside of the oven and cut it into square pieces.
Notes
*If you don’t feel like using different kinds of flour, you can replace the rice flour, sweet rice flour and corn starch for 155 g gluten-free flour mix of your choice.
- Prep Time: 20 mins
- Cook Time: 35 mins