Paleo Pecan Pie Squares Recipe | Yummly
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Paleo Pecan Pie Squares

YUMMLY(2)
Lacie Zoller: "LOVED them! Had to sub for some things I didn’t h…" Read More
14Ingredients
4Hours
300Calories
Read Directions
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Description

These pecan pie bars have all the deliciousness of a traditional pecan pie bar — gooey, sweet custard brimming with buttery pecans over a shortbread crust — with none of the refined sugar, grains, or gluten. You can swap coconut oil for butter if you follow the non-dairy version of Paleo. The bars go together quickly, but you'll need to allow about 3 hours for cooling and chilling. The recipe is a Yummly original created by Caroline Wright.

Ingredients

US|METRIC
16 SERVINGS
  • unsalted butter (softened, for dish; or use coconut oil)
  • 3/4 cup almond flour
  • 1/2 cup coconut flour (buy at natural foods stores and some grocery stores)
  • 3/4 cup arrowroot flour (buy at natural foods stores and some grocery stores)
  • 2 tablespoons coconut sugar (buy at natural foods stores and some grocery stores)
  • 1/2 teaspoon salt (for crust)
  • 1/2 cup unsalted butter (cold, for crust; or use cold coconut oil)
  • 1 large eggs (for crust)
  • 3/4 cup maple syrup
  • 2 tablespoons unsulphured molasses
  • 4 large eggs (for filling)
  • 1/2 teaspoon salt (for filling)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecans (halves, or halves and pieces; 1 1/2 cups is 6 ounces)
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    Directions

    1. Preheat oven to 350°F with a rack in lower third of oven. Brush an 8-inch square pan with softened butter. Line bottom of pan with parchment paper, leaving an overhang on two sides.
    2. Put almond flour, coconut flour, arrowroot flour, coconut sugar, and salt in bowl of a food processor; pulse to combine. (If you don't have a food processor, just stir mixture together in a bowl.)
    3. Cut cold butter into pieces. Add butter and egg to food processor; pulse until mixture is crumbly and holds together when pinched. (If you don't have a food processor, cut in butter with a pastry blender or rub it in with your fingers until crumbly, then add egg and stir thoroughly until dough is well blended and holds together.)
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    NutritionView More

    300Calories
    Sodium7% DV170mg
    Fat34% DV22g
    Protein10% DV5g
    Carbs7% DV22g
    Fiber12% DV3g
    Calories300Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol85mg28%
    Sodium170mg7%
    Potassium200mg6%
    Protein5g10%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber3g12%
    Sugars13g26%
    Vitamin A6%
    Vitamin C0%
    Calcium6%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Lacie Zoller 8 months ago
    LOVED them! Had to sub for some things I didn’t have: Corn starch in place of arrowroot Brown sugar in place of molasses 1/2 cup gf flour + 1/4 cup tapioca flour instead of almond flour White sugar instead of coconut sugar I also tipped a little 100% maple syrup into the crust dough Adding this to my permanent cookbook!
    Hava H 10 months ago
    Really good I love it

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