Pecan Shortbread Bars

We had a young members potluck dinner with our church last week and I opted for dessert as one of my dishes to contribute. Whenever I go to a gathering, I don't always bring gluten free options simply because I know most people enjoy gluten. However, sometimes I take it as a challenge. An opportunity to bring something gluten free that no one even knows is gluten free. That is what I did this evening. I had pecan pie on my mind but I wanted something that would be easier to make individual portions and would look nice on a platter. Hey it's all about that presentation! I went for Pecan Shortbread Bars. Who doesn't like shortbread?

If you like pecan pie you will absolutely love this recipe! Most of the people at the party know I am gluten free, so afterwards they asked and if it was gluten free and were super surprised when I said yes. It is so fun to see the shock on people's faces when they realize gluten free can be tasty.

Hope these bars hit your sweet tooth just right!

Printable Recipe Here 

Pecan Shortbread Bars
GF/DF 

Crust Ingredients:

1/2 t xanthan gum

1 cup gf all purpose flour

1/4 cup powdered sugar

1/2 cup cold butter substitute

Filling ingredients:

3/4 cup butter substitute

3/4 cup light brown sugar

2 T agave nectar

1/2 t vanilla

pinch of salt

2 T coconut cream

3 cups chopped pecans

What to do:

Preheat oven to 350°

We are going to start with your shortbread crust. Add the GF flour, powder sugar, and xanthan gum to your food processor.

Process for about 20 seconds or until it is mixed well. A little hint, wait a few seconds to open the top because the confectioners sugar tends to escape when opened

Add in the butter.

Process for an additional 1 - 1/2 minutes or until combined well. 

Add a layer foil into a square baking dish. Make sure to leave an inch or so around the edge to help you remove the bars once we are through cooking. 

Add the dough to your foil lined dish.

Using your fingers, press the dough evenly into the dish.

Bake for 20 minutes or just until set, about 15 minutes. You don't want it to brown much because the crust will actually go back in the oven once we add the pecan filling. Set aside.

While your crust is cooking, lets move on to the filling. Add butter, brown sugar, agave nectar, coconut cream, vanilla, and salt into a medium saucepan over medium-low heat. A can of coconut cream will separate into liquid and solid. You want to use the white cream, almost wax consistency, portion on top in this recipe.

Stir constantly until smooth and the sugar is dissolved.

Turn up the heat and allow the mixture to come to a slight boil and let boil for 5 minutes.

Remove from heat and stir in you pecans.

Pour your pecan mixture over the pre baked crust.

Put it back in the oven and allow to bake for 20 minutes. The mixture should be slightly bubbly and slightly browned on top. Make sure not to burn the pecans.

Let the mixture cool completely before you try to take it out of your pan.

Utilizing that foil overhang you create earlier, remove the bars from the dish.

 Cut your bars into individually serving sizes and eat up.

Thanks Y'all!
-Wise Wife

Pecan Crusted Chicken

This week I had my rehearsal dinner on my mind. Although I didn't have much of an appetite the day before I got married, guess I had a lot of my mind, we served a wonderful double plate of pecan crusted chicken and steak at our rehearsal dinner. I knew it couldn't be too hard to recreate the pecan chicken, so I attempted and actually succeeded!  I LOVE pecan crusted chicken and I didn't really get to enjoy it that night. Tonight, I did and it was delicious! This is such a simple recipe that anyone can make. 

There are only a few ingredients in this recipe and I always have them on hand. Serve the chicken with brown rice and a green veggie or your choice and you have a quick meal! I went with brown rice and steamed broccoli for a well rounded easy dinner.

Happy Cooking!

Pecan Crusted Chicken

GF, DF

click here for printable recipe 

Ingredients:

2 boneless, skinless chicken breast

3/4 cup dijon mustard

2 T agave nectar 

2 cups pecan pieces (approximate) 

a pinch of salt

butters substitute for greasing your baking dish

Preheat oven to 350°.

Trim off any excess fat on your chicken breast. Yeah I know that looks kinda gross ha but the more you get off before, the less chewy pieces you end up biting in to :) 

Mix your dijon mustard and agave nectar together in a bowl big enough to put your chicken breast in. 

Add in a pinch of salt.

Add your pecan pieces into a shallow dish. I used a baking pan. 

Butter a small baking dish.

Add one chicken breast at a time into the mustard mixture and completely coat the chicken.

Straight from the mustard mixture, place the chicken into the pecans and completely coat on both sides.

Place your chicken into your buttered baking dish.

Bake for 45 minutes or until the chicken is completely cooked.

With about 15 minutes left, I ended up covering with tin foil as the pecans were starting to brown a little too much.

Serve with your delicious sides and dip a plate!

Thanks Y'all!

-Wise Wife

Miniature Personal Pies!

One of our couple friends was so sweet and invited us and another couple over for dinner last night. They were taking care of the main dish, the other couple was making the salad, and I was put in charge of dessert. My immediate thought went to pecan pie! I only make my pecan pie during the fall because if not I would eat the ENTIRE thing every time. I absolutely LOVE pecan pie! But then I started thinking, oh gosh what if everyone doesn't love pecan pie like me?? So I thought what about chocolate fudge pie? I know what you are thinking, I thought all your recipes are dairy free. Well guess what.. My chocolate fudge pie IS dairy free! I could not get pecan pie out of my mind, so I ultimately decided to make mini pies because I figured between pecan pie and chocolate pie everyone will be happy. 

These recipes are actually my recipes for normal size pies, I just used smaller containers. So here we go! Beware.... these are both VERY additive and if you make for a party, you will definitely be asked to bring it again!

For this recipe, I use Namaste Pie Crust Mix. I LOVE this mix and it makes it SUPER easy. I actually use the recipe on the side of the bag and its perfect! If you prefer another gluten free pie crust, feel free to use your favorite! 

The pie crust recipe makes 2 pie crust or enough for 12 mini pies.

Gluten Free, Dairy Free Pie Crust

Ingredients:

2 1/3 cup Namaste Pie Crust Mix

1 egg

1/2 cup cold dairy free butter

5 T cold water 

Add the pie crust mix, egg, and butter together in a medium bowl. 

Using a hand mixer with dough hooks mix the ingredients. Add in your cold water one tablespoon at a time until the dough looks like this.

Lay out a piece of wax paper or parchment paper. Put half of the dough onto the paper. Place another piece of wax or parchment paper on top.

Using a roller, roll the dough out to 1/4 inch thick.

Using a large cookie cutter or large glass, cut circles of dough out. 

Place the circle in your container and press down. I used both ramekins and mason jars. 

Repeat the rolling process with the other half of the dough and fill with your favorite pie filling.

Pecan Filling

gluten free, dairy free

Ingredients:

1 Gluten free pie crust

1 c white sugar

3 T brown sugar

1/2 t salt

1 c light corn syrup

1/3 c melted butter

3 eggs, beaten

3/4 t vanilla extract

1 heaping c chopped pecans

What to do:

Preheat oven to 350°

Mix Sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a large bowl.

Add a layer of chopped pecans in your unbaked pie lined dish.

Pour the syrup mixture over the top of the pecans. The pecans will begin to float to the top.

Place the miniature pie dishes on a cookie sheet. Bake the miniature pies for 25-35 minutes or until no longer jiggly. Allow to set for several hours or overnight.

helpful hint: If you are making a regular sized pie, cover the crust lightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes. It should not be over "jiggly." If it is not completely done, cover the entire pie and cook for up to an additional 20 minutes. Allow to cool several hours or overnight.

Chocolate Fudge Filling

dairy free

Ingredients:

1 gluten free pie crust

8 T butter, melted

4 eggs

1/4 t salt

1 t vanilla extract

1 c sugar

1/3 cup cocoa powder

Preheat oven to 350°

Add all ingredients into a large bowl.

Mix to completely combine.

Pour the chocolate mixture over your unbaked pie crust lined dish. I like to put all of the miniature dishes onto a cookie sheet to easily transfer to the oven.

Bake for 15 minutes. It may not look done but I promise it is! Let cool and serve. You can always top this delicious dessert with your favorite dairy free ice cream, or if you aren't dairy free, you can top with whipped cream! Thats what my hubs loves! 

Hope you enjoy your miniature pies for this perfect time of year!! I think some of my neighbors may be getting these for Christmas this year :) 

Thanks Y'all!

-Wise Wife