Marie-Lou’s Maple Pecan Squares Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Crust:

• 70 g (1/2 cup) all-purpose flour "La Merveilleuse"
• 2,5 ml (1/2 tsp) baking powder
• 0,5 ml (1/8 tsp) salt
• 110 g (1/2 cup) cane sugar
• 1 large egg (55 g)
• 30 ml (2 tbsp) margarine, melted
• 30 ml (2 tbsp) plant-based milk substitute
• 5 ml (1 tsp) vanilla extract

Topping:

• 240 g (3/4 cup) maple syrup
• 55 g (1/4 cup) cane sugar
• 2 large eggs (110 g)
• 35 g (1/4 cup) margarine
• 30 ml (2 tbsp) all-purpose flour "La Merveilleuse"
• 2.5 ml (1/2 tsp) vanilla extract
• 1 ml (1/4 tsp) salt
• 65 g (2/3 cup) pecans, chopped

PREPARATION

Dough:

1. reheat the oven to 150 °C (300 °F). Oil a 20-cm (8-inch) square pan and place parchment paper on the bottom.
2. In a bowl, combine the flour, baking powder and salt. Set aside.
3. In another bowl, combine the sugar, egg, margarine, plant-based milk substitute and vanilla extract. Mix everything together with a wooden spoon until the mixture is smooth and creamy.
4. Add one-third of the dry ingredients at a time, mixing between each addition, until smooth.
5. Distribute the dough evenly in the mold and place on the central oven rack to precook for 15 minutes, no more. Remove from the oven and set aside.

Garnish:

1. Pour the maple syrup into a medium saucepan, stir in the cane sugar and bring to a boil. Simmer over low heat for 5 minutes. Remove from the heat and let cool for 30 minutes, then preheat the oven to 230 °C (450 °).
2. After the maple syrup has rested, slowly pour the eggs over the syrup, beating constantly with an electric mixer.
3. Stir in the margarine, flour, vanilla extract and salt and beat, still using an electric mixer, until creamy and smooth (about 3 to 4 minutes).
4. Pour over the precooked batter and sprinkle the top with pecans.
5. Bake on the center rack of a preheated oven as indicated in step 1 for 10 minutes. Then lower the temperature to 180 °C (350 °F) and continue cooking for 15 to 20 minutes. The squares will be ready when they are golden brown.
6. If the crust seems slightly undercooked but the top is well done, simply cover with parchment paper for the last 5 minutes of cooking. This will allow the crust to cook thoroughly without overtoasting the top.
7. Let cool completely before cutting into squares.