Pecan squares recipe

Ingredients

• 3 cups whole wheat pastry or sprouted whole wheat flour
• 1½ teaspoons baking powder
• ¼ teaspoon sea salt
• ¾ cup Suzanne’s Specialties brown rice syrup
• ⅔ cup extra-virgin olive oil, plus more for the pan
• 1 teaspoon pure vanilla extract

• 1½ cups Suzanne’s Specialties brown rice syrup
• ¼ cup extra-virgin olive oil
• ¼ cup unsweetened almond, soy, or other nondairy milk
• 4 cups coarsely minced pecans

To make the Crust
1. Combine the flour, baking powder, and salt in a medium bowl. Stir in the brown rice syrup, oil, and vanilla to make a stiff dough. Press the dough into a lightly oiled 10 x 15-inch jelly roll pan. Refrigerate for 15 minutes before baking.
2. Preheat the oven to 375°F. Bake the crust for 12 minutes, or until golden. Set aside, leaving the oven on.
To make the Topping
3. Combine the rice syrup and oil in a saucepan. Cook over medium heat until the mixture foams lightly, 3 to 4 minutes. Remove from the heat and whisk in the milk. Stir in the pecans.
4. Spread the filling evenly over the crust. Bake for 25 to 30 minutes, or until the topping is bubbling and starting to firm up. Cool completely so the filling sets and then cut into 1½-inch squares. These will keep, in a tightly sealed container, for about 5 days.