salted caramel maple pecan pie bars

Consider me seriously and hopelessly addicted.

Paleo & Vegan Salted Caramel Maple Pecan Pie Bars // www.thefoodieteen.com

And please consider these bars an apology for my absence over here last week, too! It’s been an incredibly busy fortnight, what with a new kitten-shaped addition to the household (who I’m utterly obsessed with – follow me on Instagram if you want to see some of his antics!), lots of exciting recipes to come, and fun new projects I’m working on at the moment! I thought these delicious salted caramel maple pecan pie bars with their soft, buttery pecan shortbread base with a gorgeously tender crumb, the nutty, fudgy, crunchy mixture stacked precociously on top, and the crisp, crackled, caramelised salted caramel sauce the pecans are slathered in might just make up for it, right?!

I keep going back and forth about which part is my favourite…

Paleo & Vegan Salted Caramel Maple Pecan Pie Bars // www.thefoodieteen.com

Hint: it’s everything.

And if you’re ever in need of salted-caramel-covered pecans within five minutes (who isn’t?!), just make the filling recipe and leave it at that… it’s so addictive I could’ve (and might well have) eaten it by the spoonful straight from the pan! Side effects may include dreaming about them for days on end afterwards, but when it comes to said salted-caramel-covered pecans, I’d gladly take that risk…

Paleo & Vegan Salted Caramel Maple Pecan Pie Bars // www.thefoodieteen.com

This recipe makes twelve small, bite-sized bars for your (and your waistline’s!) sake, but feel free to double the recipe below, cut the bars into bigger pieces, or take them to a party or share them with friends.. if you have them lying about you might just (read: will) eat them all in a matter of minutes!

 

salted caramel maple pecan pie bars

by Alessandra Peters

Prep Time: 10 minutes

Cook Time: 20 minutes

 

Ingredients (12 bars)

    For the Shortbread Crust

    • 3/4 cup pecans
    • 2 tbsp + 1 tsp coconut flour
    • 1/4 cup arrowroot starch
    • pinch salt
    • 1/4 tsp baking soda
    • 3 tbsp coconut oil, melted
    • 1 tsp vanilla extract
    • 3 tbsp maple syrup

    For the Salted Caramel Pecan Filling

    • 1 1/2 cups pecans, roughly chopped
    • 2 tbsp full-fat coconut milk
    • 1/2 tsp coarse sea salt
    • 1 tsp vanilla extract
    • 1/3 cup coconut oil
    • 3/4 cup coconut palm sugar
    • 1 tsp arrowroot starch
    • 3 tbsp maple syrup

    Instructions

    1. Preheat the oven to 325F/160C.

    2. To make the shortbread dough, place the pecans in a food processor and process until very fine, 60-90 seconds. The result should look like almond flour. Add in the remaining ingredients and pulse to combine. Wrap the dough in plastic wrap and place in the fridge for 15-20 minutes, until firm.

    3. Roll the dough out between two pieces of plastic wrap until it is 1/4 inch thick. Trim until it measures 5×5 inches, then transfer it to a lined 5×5 inch baking dish. Bake for 15 minutes, until golden. While it cools, make the filling.

    4. To make the filling, spread the pecans on a baking tray and toast in the oven for 8 minutes, until fragrant. Remove from the oven, then place the remaining ingredients in a small saucepan over medium-high heat and whisk constantly for 3-4 minutes, until the sauce is thick, smooth, and golden. Fold in the pecan chunks, then pour the mixture over the shortbread crust.

    5. Bake for another 15 minutes, then let cool for at least half an hour before cutting up into bars and enjoying! Store leftovers in an airtight container at room temperature for up to 3 days.

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    pea, basil, and spring onion soup

    Also know as cozy, steaming hot, gorgeously viridescent perfection in a bowl.

    Paleo & Vegan Pea, Basil, and Spring Onion Soup // the foodie teen

    I’m in a complete seasonal limbo right now. It’s pretty unnerving because I’m constantly conflicted about whether I prefer summer’s fresh produce or autumn’s warm, cozy fare, which means I’ll be eating the last of the homemade fresh berry popsicles stashed at the back of the freezer one minute and guzzling hot chocolate the next…

    Paleo & Vegan Pea, Basil, and Spring Onion Soup // the foodie teen

    Obviously, my attempts at seasonal adaptation are absolutely laughable, which is why I’m posting a recipe for such a summery soup in the middle of autumn  (whilst wearing three jumpers and still complaining about how cold I am, by the way..)!

    Served hot, though, this soup combines all those light, bright flavours of summer with the creamy richness of a bowl of autumn soup perfectly. Satisfyingly thick and packed with flavour from the addition of lots of fresh basil, it really is the (extremely flavourful) best of both worlds!

    Paleo & Vegan Pea, Basil, and Spring Onion Soup // the foodie teen

    It’s seriously good with a few pan-fried sage leaves or pieces of crispy bacon on top, too!

     

    pea, basil, and spring onion soup

    by Alessandra Peters

    Prep Time: 20 minutes

     

    Ingredients (serves 4)

    • 2 cups chicken stock (you can sub vegetable stock if you wish)
    • 2 cups frozen or fresh peas
    • 2 spring onions, chopped
    • 1 tsp sea salt
    • 1 cup fresh basil leaves
    • 1 shallot, diced
    • 1 garlic clove
    • 1 tbsp extra virgin olive oil

     

    Instructions

    1. To make the soup, place all the ingredients except the fresh basil in a large saucepan and simmer for 8-10 minutes on medium-high heat, until piping hot. Stir in the basil leaves, then transfer to a high-speed blender or food processor and blend until smooth and creamy. Return to the saucepan to keep hot until serving.

    2. Serve piping hot with a swirl of coconut cream and a garnish of fresh parsley.

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    maple & pumpkin spice macaroons + maple, cinnamon, and toasted vanilla bean glaze

    I’m afraid I’ve fallen in to the rather delicious pumpkin spice trap…

    grain-free, dairy-free, and egg-free maple & pumpkin spice macaroons with a maple, cinnamon, and toasted vanilla bean glaze // the foodie teen

    It was inevitable, really… now that it’s well and truly autumn (read: dreary skies and perpetual rain),  all I want to do (other than wrap myself in about three hundred and sixty-two blankets, of course) is gorge on anything and everything stuffed with copious amounts of cinnamon, nutmeg, ginger and allspice.

    grain-free, dairy-free, and egg-free maple & pumpkin spice macaroons with a maple, cinnamon, and toasted vanilla bean glaze // the foodie teen

    And if they’re drizzled in a maple, cinnamon, and toasted vanilla bean glaze (of which I totally didn’t eat three entire batches over the last few days for, ahem, recipe testing purposes…), I think I have a pretty valid excuse to do so!

    grain-free, dairy-free, and egg-free maple & pumpkin spice macaroons with a maple, cinnamon, and toasted vanilla bean glaze // the foodie teen

    If you’d prefer to skip the toasted vanilla bean in the glaze (although it really is worth the extra step in my opinion!), you can use one teaspoon of pure vanilla extract instead!

     

    maple & pumpkin spice macaroons + maple, cinnamon, and toasted vanilla bean glaze

    by Alessandra Peters

    Prep Time: 10 minutes

    Cook Time: 10 minutes

     

    Ingredients (24 macaroons)

      For the Macaroons

      • 2 cups unsweetened shredded coconut
      • 1/4 cup coconut oil
      • 3 tbsp maple syrup
      • 1 tbsp coconut milk
      • 1 tbsp coconut flour
      • 1 tbsp ground cinnamon
      • 1 tsp ground nutmeg
      • 1/2 tsp ground ginger
      • 1/2 tsp ground allspice

      For the Glaze

      • 1/4 cup coconut butter, melted
      • 2 tbsp coconut milk
      • 2 tbsp maple syrup
      • 1 vanilla bean
      • 1/2 tsp cinnamon

      Instructions

      For the Macaroons

      1. Preheat the oven to 325F/160C.

      2. Combine all the ingredients in a large bowl and stir until very well combined.

      3. Scoop small balls of the mixture on to a lined baking tray using a melon baller or a small ice cream scoop.

      4. Bake for 6-8 minutes, until just golden. Coconut burns very easily, so make sure you keep an eye on them!

      5. Drizzle with glaze (see below) and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days.

      For the Glaze

      1. To toast the vanilla bean, cut it in to 1 inch pieces, then place the pieces in a frying pan over low-medium heat and toast for 1-2 minutes, until they release a delicious aroma. Flip the pieces over and toast for another 30 seconds or so, then remove from heat and let cool completely. Grind in a coffee grinder or food processor until you have a very fine powder!

      2. Combine all the ingredients including all of the toasted vanilla bean powder in a small bowl and whisk very well to combine.

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      cinnamon, clove, and star-anise oven-dried apple chips

      Some foods are just meant to be together.

      cinnamon, clove, and star anise oven-dried apple chips // the foodie teen

      And preferably in my mouth…

      cinnamon, clove, and star anise oven-dried apple chips // the foodie teen

      At this time of year, when I’m constantly wearing jumpers because it’s approximately too-cold-to-function-degrees outside and it’s getting dreary and dark by mid-afternoon, fresh, crisp apples gently baked with fragrant spices resulting in a delectable snack + a house that smells like autumn is just what I need.

      cinnamon, clove, and star anise oven-dried apple chips // the foodie teen

      The alluring hints of clove and star anise in these add a warming twist reminiscent of auburn leaves falling gently from swaying trees through the breezy, crisp air creating a sea of fiery colours that crunch underfoot. Spiced and fragrant, ridiculously easy to make, and insanely delicious? Yes please!

      cinnamon, clove, and star anise oven-dried apple chips // the foodie teen

      I also want to say a huge thank you for all of your birthday wishes last week – all your lovely words absolutely made my day!

       

      cinnamon, clove, and star-anise oven-dried apple chips

       

      Prep Time: 10 minutes

      Cook Time: 7 hours

       

      Ingredients (about 50 chips)

      • 4 large apples
      • 2 tablespoons ground cinnamon
      • 1/2 tablespoon ground star anise
      • 1/2 tablespoon ground cloves

      Instructions

      1. Preheat your oven to 175F or 90C.

      2. Wash and core all of the apples. Using a mandoline or a sharp knife, cut the apples in to 1/8 inch (1/4 cm) slices. I then cut all of the slices in half, but it’s up to you whether you prefer the whole slices or half slices.

      3. Spread the slices out on baking trays, taking care to not overcrowd the trays. In a small bowl, mix together the spices until combined. With either a large paintbrush or your finger, rub the spice mixture on one side of each apple slice.

      4. Bake in the oven for around 4 hours or until the top has crisped and the bottoms are still a bit chewy. If you like your apple chips crispier, simply bake a little longer, and if you like them chewier, bake them for about three hours.

      5. Once they have finished baking, turn off the oven and leave them in the oven for another 3-4 hours or overnight (I like to start baking at around 5pm, turn the oven off before I go to bed, and let them dry overnight).

      6. Store in an airtight container – the longest they have stayed around in my house has been around a week when I made a gigantic – I’m talking quadruple recipe – batch, but I would imagine they would stay just fine for anywhere up to about three weeks.

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