Pecan pie bars with a gluten free flour and date base are a twist on traditional pecan pie. Loaded with pecans and lots of flavour. A perfect balance between buttery richness and sweet nutty goodness, with a crisp shortbread crust. They are perfect for Thanksgiving gatherings or any occasion where you want a decadent dessert with a wholesome edge. Such an easy dish to make that’s a cross between a pie, a bar and a decadent cookie. You will definitely need to add this recipe to your holiday baking list!
GATHER THE INGREDIENTS FOR THESE PECAN PIE BARS
To make this recipe you will need a kitchen scale, which is quicker to use, and the most accurate for weighing flour and other ingredients. This is the link to the scale that I use, and there are many great options available.
Glluten free flours used in this recipe are white rice flour, tapioca starch sorghum and almond flour.
Prepare the Base
Firstly, soak the dates in water for about 10 to 15 minutes and once they have softened, drain them well. Next, transfer the dates to a food processor to create a smooth paste that incorporates well into the dough.
In a medium bowl add the gluten free flours, psyllium husk and the salt. Whisk the dry ingredients and add the cold, cubed butter. Drizzle the water in a little at a time, and then stir in the date paste. You will want the mixture to resembles coarse crumbs and this is easiest done with a kitchen mixer with a dough hook.
Press the dough evenly into the bottom of a parchment lined 8×8 inch (20×20 cm) baking pan and evenly smooth the surface with a spatula or your hand.
Pre heat the oven to 350°F (177°C) and bake the bars for about 15 minutes. Next, set them aside to cool and add the topping.
Make the Pecan Pie Bar Topping
In a medium bowl whisk together the brown sugar, maple syrup, eggs, melted butter, vanilla extract, and salt. Incorporate all the ingredients well, mix in the pecans and make sure they are completely mixed into the batter.
Assemble
Spread the pecan pie filling over the cooled, or slightly warm base, spreading it out as evenly as possible.
Bake
Heat the oven to 350°F (177°C) and bake the bars for 25 to 30 minutes.
Cool and Slice
Keep the bars in the pan and transfer them to the refrigerator for about 30 minutes to firm them up. This step will make it much easier to slice them neatly into squares.
Serving Suggestion
One of the best ways to serve these bars is with a dollop of whipped cream or a drizzle of chocolate for extra indulgence!
Common Questions
Where to by Gluten Free Pecans
I found the best deal for pecans on amazon with a company called Yupik and they are certified gluten free.
Can I make a larger batch and double the recipe?
Yes! This recipe works very well doubled and it can be baked in two separate pan
Pecan Pie Bars
Equipment
- 1 8×8 pan
Ingredients
- 80 g dates, soaked and drained
- 70 g white rice flour
- 40 g tapioca starch
- 40 g sorghum flour
- 50 g almond flour
- 3 g psyllium husk powder
- 1/8 tsp salt
- 100 g butter, cold
- 2 tbsp water, cold
For the Pecan Topping
- 100 g brown sugar
- 2 tbsp maple syrup or honey
- 2 large eggs
- 60 g butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 200 g pecans, roughly chopped
Instructions
Make the Base
- Soak the dates for about 15 minutes while you gather all the ingredients. Drain the dates well and then blend them into a smooth paste using a food processor.
- In a medium bowl, combine white rice flour, tapioca starch, sorghum flour, almond flour, psyllium husk powder and salt.
- Line a 8 x 8 inch baking pan with parchment paper or lightly grease it.
- Add the cold butter until the mixture resembles coarse crumbs, using a kitchen mixer with a dough hook, or a spoon.
- Add the date paste and mix until the dough starts to come together. If it’s too crumbly, add cold water one tablespoon at a time.
- Evenly press the dough into your prepared pan with your hands.
- Bake at 350°F (177°C) for 15 minutes, until just set.
For the Pecan Topping:
- In a medium bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, vanilla extract, and salt.
- Stir in the chopped pecans, making sure they’re evenly coated with the mixture.
- Pour the pecan mixture on top of the pre-cooked base
- Bake for about 25 minutes or until the pecan mixture is set and golden brown.
- Cool the bars completely before slicing.
- Store these pecan pie bars in an airtight container at room temperature for 2-3 days, or refrigerate them for up to a week.
Be the first to comment