A big storm brought us over a foot of snow, transforming all into a white winter wonderland. We’re officially snowed in on Valentine’s Day. Us California birds and the local robins are thrilled! Perfect time to make a snowman and bake our gluten-free raspberry pecan bars. Tom and I love baking these when it’s cold out. The heat of the oven keeps us warm and the whole house smells of toasted pecans and raspberries. Chia seeds mixed with water work really well here as an egg substitute. And olive oil replaces butter for a yummy and healthy vegan treat.
Raspberry Pecan Bars Recipe - serves 4
2 Tbsp chia seeds
6 Tbsp cold water
1/2 cup dried apples
1/2 cup baker’s sugar
1/2 cup olive oil
1 cup Bob’s Red Mill gluten free One-to-One Baking flour
1/4 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 cup raspberry jam
1/2 cup toasted pecans, chopped
Mix chia seeds and water in small bowl and let sand for 15 minutes until mixture is gelatinous. Toast pecans in a shallow pan on medium heat for 5 minutes till golden brown. Process apples in a food processor for a few minutes. Add sugar, olive oil, flour, baking powder, baking soda and salt. Process until texture is similar to fine breadcrumbs. Add chia mixture. Pulse. Fold dough out onto a baking sheet lined with parchment paper or sil pad. Spread evenly to 1/4” thickness. Top with raspberry jam. Bake at 400 degrees F for 10 minutes or until golden brown. Sprinkle with chopped pecans and bake for another 5 minutes. Cut into squares and serve with your favorite tea.
