Gluten-Free Pecan Pie Bars
Makes 20 bars
This recipe puts everything you love about pecan pie on a shortbread crust. If you’re looking for a great dessert that is sure to please both gluten-free and non-gluten-free guests, these tasty gluten-free pecan pie bars are perfect.
- SHORTBREAD CRUST
- ¾ cup almond flour
- ½ cup white rice flour
- ½ cup brown rice flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 stick butter, room temperature
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, firmly packed
- ¼ cup plus 2 tablespoons coconut oil
- ¼ cup honey
- 2 tablespoons heavy whipping cream
- 2 cups coarsely chopped raw pecan halves
Make-ahead tip: Make these the day before and let them harden overnight. Cut them in the morning, arrange on a platter, and use them as a pretty holiday centerpiece. Now that’s a hardworking dish.
Nutrition Analysis (per bar): 130 cal, 7 g fat, 20 mg chol, 35 mg sodium, 15 g carbs, 1 g fiber, 8 g sugar, 2 g protein.
Lauren Marie, who writes the popular gluten-free food blog LaurenMarieGlutenFree.com, never lets her gluten allergy hold her back from enjoying the delicious things in life.
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