Barbaras Food cravings
Crust – 1 cup almond flour – 1/4 cup coconut flour – 1/4 cup maple syrup – 1/4 cup coconut oil
Filling – 1/3 cup maple syrup – 1/4 cup coconut oil – 2 cups pecans – 1/3 cup brown sugar
Preheat the oven to 350F/170C and line square 8x8 inch pan with parchment paper. For the crust add almond flour, coconut flour, coconut oil, vanilla extract, and maple syrup, and mix until combined. Transfer the crust to the prepared pan and press into the bottom of the pan. Bake for 10-12 minutes until golden brown on top.
In the meantime prepare the filling. In a saucepan heat the coconut sugar, maple syrup, coconut oil, and vanilla extract for 3-4 minutes, stirring continuously. Take off the heat and stir in the pecans (I used a mix of chopped and whole pecan nuts). Pour the mixture over the shortbread base. Let it cool for at least 1 hour in the refrigerator before slicing.
01 Use super fine almond flour
02 Do not burn the sugar
03 Use the combination of flours
04 Let it rest overnight
05 Do not burn the crust
06 Stick to the weights