YIELD: 16 BARS
These delicious bars are similar to boxed cereal bars, only tastier and without any added preservatives or chemicals! If blueberry’s not your favorite, feel free to use any other type of preserves for endless flavor variations.
Directions
Preheat oven to 400 °F.
Lightly grease and flour the bottom and sides of an 8 × 8-inch baking pan.
Lay pecans in an even layer on a standard cookie sheet so that they do not overlap.
Toast pecans for about 10 minutes, or until fragrant and flavorful.
Watch carefully so that they do not burn.
Once toasted, remove from the cookie sheet and set aside until cool.
Toss the toasted pecans into a food processor and pulse just until crumbly.
Don’t over mix.
In a medium bowl, sift together sorghum flour, potato starch, baking powder, and xanthan gum.
Stir in the pulsed pecans.
In a separate mixing bowl, cream together the margarine and sugar until smooth.
In a small bowl, combine the flaxseed meal with the water and let rest until gelled, for about 5 minutes.
Fold in prepared flaxseed meal with the margarine mixture and mix until combined.
Gradually add in the flour mixture, adding up to ⅓ cup additional sorghum flour until the dough can be easily handled.
Shape into two separate disks and chill until cold.
Once the dough is well chilled, take one of the disks and place it in between two pieces of parchment paper and roll until large enough to cover the baking pan.
Transfer the dough to cover the bottom of the pan, gently pushing down the edges to form a wall around the crust.
Spread the blueberry preserves evenly over the layer of crust.
Take the second disk of dough and crumble it into small pieces.
Top the jam liberally with dough crumbles.
Chill the pan in your freezer while you preheat the oven to 350 °F.
Bake for about 35 minutes or until the crust becomes golden brown.
Let cool, then slice into squares.
Store bars in an airtight container in the refrigerator for up to 1 week.
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Ingredients
1½ cups pecans
1½ cups sorghum flour, plus more as needed for rolling and shaping
⅓ cup potato starch
1 teaspoon baking powder
1 teaspoon xanthan gum
¾ cup non dairy margarine
1 cup sugar
2 tablespoons flaxseed meal
4 tablespoons water
1 cup high-quality blueberry preserves
