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The Pecan Pie Bars offer a delightful twist on traditional pecan pie, blending the classic nutty flavor with the convenience of a bar. Perfect for family gatherings and holidays, these bars strike a balance between a comforting dessert and a sophisticated treat.
Ingredients:
- For the crust:
- 100 grams coconut oil, melted
- 50 grams panela sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 150 grams white spelt flour
- For the filling:
- 5 ripe apricots, thinly sliced
- 50 grams panela sugar
- 15 grams white spelt flour
- Juice from half a lemon
- A pinch of smoked salt
- For the streusel topping:
- 50 grams old-fashioned oats
- 70 grams panela sugar
- 30 grams white spelt flour
- 50 grams coconut oil
- 80 grams toasted pecans, crushed
Directions:
- Combine flours, sugar, and salt in a bowl to make the shortbread.
- Add melted coconut oil and vanilla, mixing until combined.
- Press the mixture into a baking pan and bake at 150°C (300°F) for 12-15 minutes. Set aside to cool.
- For the filling, mix apricots with lemon juice, flour, salt, and spices, then pour over the baked crust.
- Make the topping by combining all ingredients in a bowl and covering the bars with it.
- Increase oven temperature to 175°C (350°F) and bake for 30-35 minutes or until golden.
- Cool before cutting. Serve with dairy-free ice cream.
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