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Melissa Pike: "Quite good! I used all purpose flour and I think…" Read More
14Ingredients
4Hours
300Calories
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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 Tbsp. coconut sugar (buy at natural foods stores and some grocery stores)
- 1/2 tsp. 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 Tbsp. unsulphured molasses
- 4 large eggs (for filling)
- 1/2 tsp. salt (for filling)
- 1 tsp. vanilla extract
- 1 1/2 cups pecans (halves, or halves and pieces; 1 1/2 cups is 6 ounces)
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Directions
- 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.
- 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.)
- 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.)
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium170mg7% |
| Potassium200mg6% |
| Protein5g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber3g12% |
| Sugars13g |
| 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.
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Reviews(4)
Karen R. a year ago
Why is coconut sugar considered "paleo"? It is still carbs, raises glycemic levels, possibly up to regular sugar levels. I am searching for a dessert for my diabetic friend. Maybe she could have a bite to taste but that would be the same as any other dessert.
Melissa Pike 3 years ago
Quite good! I used all purpose flour and I think it was likely more tasty with the correct flours
Lacie Zoller 4 years 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!