Maple-Pecan Bars - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Robert Landolphi
Reminiscent of pecan pie, gluten-free Maple-Pecan Bars deserve a spot at your holiday dessert buffet. Use pure maple syrup to form the gooey brown sugar and pecan mixture needed to make these heavenly bars.
Ingredients
- 2.6 ounces white rice flour (about 1/2 cup)
- 2.3 ounces cornstarch (about 1/2 cup)
- 2.1 ounces sweet white sorghum flour (about 1/2 cup)
- 1/2 cup packed brown sugar
- 6 tablespoons butter
- 1 teaspoon xanthan gum
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 °.
- Line a 9-inch square metal baking pan with parchment paper.
- To prepare crust, weigh or lightly spoon white rice flour, cornstarch, and sorghum flour into dry measuring cups; level with a knife. Place white rice flour, cornstarch, sorghum flour, 1/2 cup brown sugar, and next 4 ingredients (through salt) in a food processor; pulse until mixture resembles fine meal. Press flour mixture into bottom of prepared pan. Bake at 375 ° for 15 minutes or until edges of crust are slightly browned.
- While crust bakes, combine syrup and next 3 ingredients (through 1 tablespoon butter) in a medium saucepan; bring to a boil over medium heat. Cook 2 minutes, stirring constantly with a whisk until sugar dissolves. Remove from heat; add pecans and 1/2 teaspoon vanilla, stirring with a whisk. Pour mixture into hot crust. Bake at 375 ° for 10 minutes or until filling is bubbly. Cool completely in pan. Cut into 20 bars.
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