These Caramel Pecan Bars got the enticing caramel-y aroma and crunchy toasted pecans in each bite. They are vegan and made without wheat flour, which makes it more friendly to more people. They are also great dessert options for the holiday seasons.
將切碎的胡桃加入煮過的油糖液中混合將焦糖胡桃混合液鋪平於放涼的底層上頭,放入烤箱,以 175 C / 350 F 烘烤 15 - 20 分鐘,至焦糖層凝固將模具從烤箱
取出,置於網架上放涼,待完全放涼後再封好,放入冰箱冷藏 4-6 小時取出脫模,切成方塊狀即可享用
English Version
Line the pan with parchment paper with extra hanging over the sides. Preheat the oven at 175 C / 350 F.
To make the base
Add all the base ingredients, including coconut flour, coconut oil, maple syrup, and salt, to a mixing bowl and use a whisk to mix until the mixture resembles sand. Then use your hands to press into a dough.
Press the dough into the bottom of the lined baking pan. Bake at 175 C / 350 F for 12-15 minutes until golden brown.
Remove the pan from the oven to a wire rack to cool down. Keep the oven on and reduce the heat to 150 C / 300 F.
To make the caramel pecan layer:
Place the pecans onto a lined baking sheet and bake at 1150 C / 300 F for 8-10 minutes until they smell nutty.
Once the base and the pecans are cooled, preheat the oven at 175°C.
Roughly chop the toasted pecans. In a small saucepan, mix the ground flaxseed, water, coconut oil, coconut sugar, and salt over medium heat. Bring the mixture to boil and let it cook for about 1 minute. Turn off the heat and let the mixture sit for -5 minutes.
Add the chopped pecans to the oil-sugar mixture and mix to let the pecans all covered with the oil-sugar mixture.
Pour the mixture onto the cooled base. Bake at 170 C / 350 F for 15-20 minutes until the caramel layer is set.
Move onto a wire rack to cool down completely, then cover and refrigerate for 4-6 hours.
*Ground flaxseed: I bought the whole flaxseed and ground them in my coffee grinder. If you don't have a grinder, you can find the ground flaxseed in some groceries and stores.
Store the leftover in the fridge for 1 week or 3-4 weeks in the freezer.