Pecan Bars

Jayne Butler

Base:

1 stick butter, softened

1 cup flour  (I used a mixture of Jennifer Cinquepalmi's sorghum flour mix, brown rice flour, quinoa flour, coconut flour and sweet rice flour.  I was playing with flours, you could make it a lot simpler).

1/2 cup firmly packed brown sugar

1/2 cup gluten free oats

1 teaspoon xanthan gum

Topping:

1 cup golden syrup (from England, they have it at Market Street).

1 cup chopped pecans

3 large eggs, beaten

1Tablespoon flour (I used sweet rice flour).

1 teaspoon vanilla

large pinch salt

Preheat oven to 350 degrees.

To make the base:

Line a 9" square baking dish with parchment paper.  Mix together the butter, flour, brown sugar, oats and xanthan gum in a large bowl until well combined.  Press the mixture into the pan and bake for 15 minutes.  Set aside.

To make the topping:

Mix golden syrup, pecans, eggs, flour, vanilla and salt in a bowl. Make sure everything is coated well.  Pour over the base and put back in the oven for 25-30 minutes.  Cool on a wire rack leaving in pan until cool.  It's best to cut into bar shapes while still slightly warm.