Pecan Pie Bar

 


Pecan Pie Bar

Ingredients

For the crust:

100 grams coconut oil melted

50 grams panela sugar

1 teaspoon vanila 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

How To Make Pecan Pie Bar

To make the shortbread, combine flours, sugar and salt in a bowl.

Add in the melted coconut oil amd vanilla and mix until combined.

Press the mixture into a baking pan and bake at 150ºC (300F) for 12-15 minutes.

Set aside to cool.

To make the filling, mix the sliced apricots with the lemon juice, flour, salt and spices and pour mixture over the baked crust.

Make the topping by combining all the ingredients in a bowl and cover the bars with it.

Turn the temperature up to 175ºC (350F) and bake the bars for 30-35 minutes or until golden.

Wait until they’re cold to cut them and enjoy them with some dairy free ice-cream!

 

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