Maple Pecan Shortbread GF

This is quickly made up in the food processor.


1 c pecans
1 c gluten-free quick oats
1 c GEM flour
1/4 c brown sugar
1/2 tsp baking powder
1/2 tsp guar gum
1/4 tsp salt
1/4 tsp ground cinnamon
1/3 c soft butter
2 tsp vanilla extract
1/2 tsp almond extract
1/4 c maple syrup

1. Preheat oven to 300F. Lightly grease 9-x9-inch pan.
2. Place pecans in food processor and pulse to coarsely chop. Set aside 1/4 cup.
3. Add oats to food processor and process until finely ground. Add the GEMS flour, brown sugar, baking powder, guar gum, salt and cinnamon and pulse to mix.
4. Add butter, vanilla and almond extract and pulse to mix. Continuing to pulse slowly, add maple syrup to form a soft ball.
5. Add reserved nuts and work with fingers to combine.
6. Press mixture into prepared pan and bake for 30 minutes. Cover if necessary, as the fat content in the nuts may cause over-browning.
7. Cool completely before cutting.

Yield: 24 bars.

Source: gems of gluten-free baking, p.114, by wendy turnbull