17 Dec 2011

pecan bars


So. I know this blog is supposed to be centered around RAW vegan foods, but I cannot resist my addiction to baking. I've always loved baking. Now I just love vegan baking! =)
Plus, with the holidays and all, there's really no way I'm not gonna be making all sorts of delicious and semi-healthy baked goods for family and friends.

Who doesn't want a vegan pecan bar made with love and coconut oil? I have yet to meet such a person.

As you may have guessed, today I'm sharing a pecan bar recipe. I made them yesterday and everyone says they're amazing! As a bonus, they're pretty good for ya too! 

They're all whole wheat, and there's not a lot of sugar at all, but they taste as good as (or better!) than any old cream-, egg- and sugar-loaded bar.
They can EASILY be sugar-free, but I currently don't have any honey, agave or maple syrup.


Decadent Disappearing Pecan Bars: makes 9-16 bars

2 cups whole wheat flour
3 Tb raw sugar (or other less refined sugar/sweetener)
1/4 cup melted coconut oil/olive oil or both
Pinch of salt
Water, as needed

1/4 - 1/3 raw sugar (or other)
1/4 cup coconut oil/olive oil
1-2 t vanilla extract
2 Tb ground flax seeds
1 t arrowroot powder
3 Tb nut milk
1 1/2 - 2 cups roughly chopped pecans

Preheat oven to 350F. Mix all ingredients from first list until it's like shortbread dough. Press into bottom of 9X9 baking pan and bake for 15-20 minutes, until it's brown around edges. 
While it's cooling, heat sugar and oil together over medium heat for 5 minutes or so, stirring often. Let it cool down a bit.
In another bowl, mix flaxseed, vanilla, arrowroot powder and nut milk together. Add to sugar/oil mixture. Stir together and add chopped pecans. Pour this onto the bottom shortbread layer and refrigerate for an hour or so, til the caramel hardens a bit. 
Cut into squares and enjoy!


13 comments:

  1. In the process of making this, but concerned about the dough. Without the water it wasn't binding at all, so I had to add a lot of water for it to look like shortbread dough. Can you let me know how much you used? I just don't want to set the sugar, oil, pecans, etc in it if the dough has too much water in it, now.

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    1. Oh no! Sorry I didn't reply sooner... I was in Mexico =S How much did you end up using, and did it work out?

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    2. I think the amount I put it in was too much, so it didn't turn out :\ I'm new to vegan baking and baking in general. But I did try another recipe of yours that was a big hit :)

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  2. Could I replace the whole wheat flour with something else? I have almond flour, whole wheat pastry flour, and white flour.. but no whole wheat flour. Should I buy some or can I use one that I have?

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    1. Yep! I'd use a mix of what you have.

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    2. Ok.. One more question - I don't really know the densities of flours yet so if I mix them all should I use more of one than another? Or use equal amounts of each? Sorry! I'm somewhat new to baking!

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    3. Thought of something else! Do you think I could use Earth Balance instead of oil in the filling? Just to get a more familiar taste for the non-vegan family! :)

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    4. Yep! Both of those ideas are great.

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  3. I'm so happy I found this recipe!! It's exactly what I've been looking for!

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  4. Unfortunately, this didn't turn out for me. I followed the recipe exactly as written and the dough was tough and wouldn't brown lightly in the oven. Also, the oil and sugar didn't combine at all. I'm a seasoned baker, so sure I didn't make any mistakes. Disappointed as I wanted to try the vegan version. :(

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  5. Hello, just wanna say that I LOVE your blog. I sincerely do. And I also wanted to ask what ingredient could replace the arrowroot powder? =]

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  6. @V Mateo - you could use age age or cornstarch :)

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Feel free to comment below, I love hearing your thoughts! xo, Em