Salted Caramel Pecan Bars (Gluten free and vegan)

5 Oct

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This recipe is adapted from Vegan Cookies Invade Your Cookie Jar. I made it gluten free and added a nice nutty coconut taste with the addition of coconut butter, coconut sugar, and coconut milk. The gluten free crust here is quite delicious! This recipe is sweeter than most baking I do, but worth it.

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For the Crust
2 cups gluten free all purpose flour mix (I use Bob’s Red Mill)
1/3 cup dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
A big pinch of salt
3/4 cup coconut butter, slightly softened

For the Pecan Topping
3 tablespoons cornstarch
1/3 cup coconut milk
1 1/2 cups coconut sugar
2/3 cup brown rice syrup
2 tablespoons melted coconut butter
2 teaspoons pure vanilla extract
1/ 4 teaspoon salt
2 cups coarsely chopped pecans

Gourmet Coarse Kosher Salt for topping

Preheat oven to 350 degrees. Line a 9x13x2-inch baking pan with aluminum foil, making sure the foil completely covers the sides of the pan, with about 2 inches folded outside over the edges. Grease the bottom and sides of the pan generously.

In a mixing bowl, combine the flour, brown sugar, cinnamon, baking powder, and salt. Use a pastry cutter or two knives held together to cut in the coconut butter until mixture resembles fine crumbs.

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Pour crumbs into the prepared baking pan and press down evenly and very firmly, making sure to press the mixture all the way to the edges of the pan. Bake the crust for 8 to 10 minutes until firm and very lightly browned. Remove the pan from the oven and set it aside.

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In a large bowl, whisk together the cornstarch and coconut milk until foamy. Stir in the coconut sugar, brown rice syrup, melted margarine, vanilla, and salt until smooth. Fold in the pecans and pour the mixture onto the crust, using a spatula to spread the topping evenly.

Return the pan to the oven and bake for 28 to 30 minutes, or until the filling is rapidly bubbling.

Right after the bars are out of the oven and the topping is still hot, sprinkle the surface very sparingly with your favorite coarse-grained gourmet salt.

Cool for 20 minutes, then move it to the refrigerator to finish cooling and setting. Chill for at least 2 hours or, even better, overnight.

To slice completely cooled bars, grab a hold of the foil and carefully lift the whole thing out of the pan and onto a heavy cutting board. Peel away the foil and cut bars with a heavy, sharp knife.

 

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One Response to “Salted Caramel Pecan Bars (Gluten free and vegan)”

  1. JNG October 5, 2012 at 9:22 pm #

    These look so good! I have had a hard time finding a genuinely good gluten-free crust. I will try this out.

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