Gluten & Dairy Free Pecan Pie Bars

Servings:

Author:

Bars Desserts Gluten Free cookies &amp dairy free gfcf

Instructions

1 Preheat oven to 350 degrees F. Lightly oil the bottom of a 9" square pan and
line with parchment paper. Fold parchment so edges are crisp and leave folded
edges over the edge of pan to serve as handles to lift bars from pan after
baking. Oil parchment.
2 In the bowl of your mixer, whisk together brown rice flour, potato starch,
tapioca starch, sugar, first measure of brown sugar, and the xanthan or guar gum
until well blended. Add first measure of cold margarine or coconut oil and whisk
with mixer until dough is crumbly but holds together when squeezed in hand.
Place dough into prepared pan and press into an even layer. Bake at 350 degrees
F for 10 minutes.
3 While crust is baking, whisk second measure of margarine or coconut oil with
remaining brown sugar, and honey or maple in a sauce pan over medium heat until
sugar has just dissolved. Remove from heat.
4 In mixing bowl, whisk egg. While mixer is on low, slowly drizzle warm sugar into
whisking egg. Add coconut milk, vanilla and pecans. Pour mixture into pan over
the partially baked crust.
5 Bake pecan bars for 25 minutes until center is set. Cool completely, then chill
before slicing. Use parchment paper to lift the chilled bars from pan when ready
to slice.
6 Serve at room temperature or slightly chilled.
7 To freeze: Layer in a freezer safe container separated by waxed paper. Remove as
much air as possible, seal, label and freeze.
8 To serve: Thaw. Serve at room temperature or slightly chilled.