Healthy Pecan Tassie Bars

Welcome in Autumn with this wonderfully cozy treat! Dessert doesn’t have to be unhealthy. It’s so important that everything we eat has nourishment to offer our bodies, not just calories. These pecan (or walnut) tassie bars will bring you the perfect nutty fall flavor and leave you feeling satisfied. I call these “tassie bars” because of their reminiscent flavor of the traditional pecan tassie, conjoined with the ease of making and snacking in bar form. Perfect for a quick snack or sweeten it up a bit more for a dessert! I’ll be over here enjoying mine with a tall glass of cold, raw milk. Happy Fall!

Prep time: approx. 15 hrs

Cook time: 20-25 min

(Makes about 2 cookie sheets of bars)

INGREDIENTS

For the crust:

·      6 c freshly milled flour (preferably a soft white/hard red mix)

·      1 c rolled oats

·      1.5 tsp salt

·      1 tsp vanilla

·      3/4 c sugar

·      2 sticks unsalted butter

·      1/4 c sourdough starter (or plain yogurt)

·      1 3/4 c milk

·      1/4 tsp baking soda

For the Filling:

·      2 c pecans (or walnut pieces)

·      6 tbsp salted butter

·      1/2 tsp cinnamon powder

·      1/2 tsp vanilla

·      3/4 c rapadura/panela (use 2 c for a sweeter dessert)

INSTRUCTIONS

1.     In a mixing bowl, add flour, oats, salt, and butter. Mix together, cutting in the butter until fully incorporated.

2.     Add vanilla, sourdough starter, milk and sugar and mix well to form a dough ball.

3.     Cover with a cloth and let sit at room temperature for 8-12 hours.

4.     After soaking, add baking soda to dough. Folding well with hands until fully incorporated.

5.     Add all of the filling ingredients into a food processor and blend until smooth. Set aside.

6.     Preheat oven to 350F. Line cookie sheet with parchment paper.

7.     Roll out 1/4 inch thick and cut out long rectangles about 4-5 inches wide. (This will result in the finished bars being about 1 inch wide. Whatever length fits your pan best will work. Mine are usually about 8-12 in long. See pictures below for folding demonstration.)

8.     Down the center of your rectangle, lay out your pecan filling. This needs to be thick, not spread out. If it’s cold enough, you may be able to roll the filling with your hands into a little ‘snake’ and lay down the center.

9.     Carefully fold one side of your rectangle over the filling. Now folding the other side on top of that to form the roll. Pinch the ends and seams together to seal it.

10.  Lay your long rolls seam side down onto your pan, and lightly pat down to gently flatten the tops.

11.  Bake for about 20-25 minutes until lightly browned. Remove from oven and cut into smaller pieces.

Let cool and enjoy!

The nut filling after blending.

Filling placed down the center.

One side folded over.

Next side folded over and seams pinched.

Dough rolls finished ready for pan, setting with seam side down and lightly flattened.