"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Pecan Pie Slice

By Meg Yonson

Photo by: Ella Martin
  • 24 servings
  • Prep - 15 mins
    Cooking - 40 mins
  • Total - 55 mins
Photo by: Ella Martin

Fancy a bite of this Pecan Pie Slice? These two-layered chewy morsels of deliciousness have just over 1/2 teaspoon of added sweetener per serve, so are perfectly fitting for a celebration dessert or gathering. Deeeelish!  

Servings: 24
Preparation: 15 mins
Cooking: 40 mins

Ingredients

Cookie Base

  • 150 g unsalted butter.
  • 1 tablespoon rice malt syrup.
  • 3/4 cups buckwheat flour.
  • 3/4 cups gluten-free plain flour.
  • 1/2 cup desiccated coconut.
  • 1 pinch sea salt.

Pecan Pie topping

  • 1/3 cup rice malt syrup.
  • 100 g butter.
  • 1 tablespoon vanilla extract.
  • 1/2 teaspoon sea salt.
  • 1 1/2 cup pecans.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a 28cm x 18cm lamington tin with baking paper.

2. To make the Cookie Base, melt the butter and rice malt syrup in a small saucepan (or in a bowl in the microwave). Pour into a large mixing bowl and add remaining ingredients and mix well. Press the mixture into the prepared tin and bake for 15–20 minutes until lightly golden. Remove from the oven and allow to cool.

3. To make the filling, combine all ingredients (besides the pecans) together in a saucepan on a low-medium heat. Mix for 2–3 minutes until mixture thickens slightly and turns golden in colour. Add in pecans and stir through to coat.

4. Pour mixture on top of the cooled cookie base. Place into the oven. Bake for 15 minutes until the mixture is bubbly. Remove from the oven and allow to cool completely before slicing into small squares.


Fancy a bite of this Pecan Pie Slice? These two-layered chewy morsels of deliciousness have just over 1/2 teaspoon of added sweetener per serve, so are perfectly fitting for a celebration dessert or gathering. Deeeelish!

Ingredients

Cookie Base

  • 150 g unsalted butter.
  • 1 tablespoon rice malt syrup.
  • 3/4 cups buckwheat flour.
  • 3/4 cups gluten-free plain flour.
  • 1/2 cup desiccated coconut.
  • 1 pinch sea salt.

Pecan Pie topping

  • 1/3 cup rice malt syrup.
  • 100 g butter.
  • 1 tablespoon vanilla extract.
  • 1/2 teaspoon sea salt.
  • 1 1/2 cup pecans.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a 28cm x 18cm lamington tin with baking paper.

2. To make the Cookie Base, melt the butter and rice malt syrup in a small saucepan (or in a bowl in the microwave). Pour into a large mixing bowl and add remaining ingredients and mix well. Press the mixture into the prepared tin and bake for 15–20 minutes until lightly golden. Remove from the oven and allow to cool.

3. To make the filling, combine all ingredients (besides the pecans) together in a saucepan on a low-medium heat. Mix for 2–3 minutes until mixture thickens slightly and turns golden in colour. Add in pecans and stir through to coat.

4. Pour mixture on top of the cooled cookie base. Place into the oven. Bake for 15 minutes until the mixture is bubbly. Remove from the oven and allow to cool completely before slicing into small squares.