I adapted this recipe from its original. It came from Dimitras Dishes. It has quickly become a favorite in our family.
Crust:
This is the gluten free shortbread cookie recipe.
2 1/2 cups almond flour
3 tbls tapioca or arrowroot starch
pinch of salt
5 tbls maple syrup
5 tbls palm shortening
2 tsp vanilla
Filling:
1 cup coconut sugar
3 tbls paleo flour mix (almond flour, coconut flour, tapioca , arrowroot)
*You can use Bob's Red Mill Paleo Flour
1 tsp cinnamon
1/2 tsp salt
4 oz melted vegan butter, or 1/4 cup coconut oil
1/2 cup maple syrup
1/2 cup raw honey
1 tsp vanilla
3 tbls coconut or almond milk
4 egg whites or 4 chia or flax eggs (1 tbls ground flax or chia; mix with 2.5 tbls water; let sit for a minute to gel)
2 cups chopped pecans
Directions:
Preheat oven to 350 degrees
Line a 13 x 9 inch pan with parchment paper.
Crust:
Mix the almond flour, starch and salt together in a large bowl.
Add the palm shortening, maple syrup and vanilla.
Stir together with a fork to bring everything together.
Use your hands to squeeze the dough and bring it together into a ball.
Press the dough evenly into the prepared pan and bake for 12 minutes.
Filling:
While the crust is baking, start working on the filling.
Chop the pecans and measure out 2 cups into a bowl. Set aside.
In a large bowl, combine the coconut sugar, paleo flour, salt and cinnamon and whisk them together.
Add all the remaining ingredients except the pecans.
Whisk until smooth and then stir in the pecans.
Pour the filling over the baked crust and return to the oven.
Bake for 35-45 minutes.
The pie is ready when the sides are completely set, and the center is mostly set.
(I baked it for 40 minutes and the whole thing seemed to be set.)
Allow the bars to cool completely. You can store in the refrigerator.
Cut into squares and serve!

I poke holes int he crust just to give it a more even bake, but you don't have to.

Before going in the oven.

After baking for 40 minutes.

I poke holes in the crust just to give it a more even bake, but you don't have to.
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