Summer Berry Pecan Bars
 
Prep time
Cook time
Total time
 
Author:
Serves: 20 bars
Ingredients
Crust:
  • 1 cup pecans, chopped, divided
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • ½ cup sugar
  • ½ teaspoon salt
  • ¼ cup cold dairy-free non-hydrogenated margarine or palm shortening, cut into small pieces
  • 1 large egg (see post above for egg-free suggestions)
  • 2 tablespoons canola, grapeseed or rice bran oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
Fruit Filling:
  • 3 cups Florida strawberries, hulled and diced, divided
  • 2½ cups Florida blueberries, divided
  • ¼ cup orange juice
  • ½ cup sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
Instructions
For Crust:
  1. Combine ¾ cup of the chopped pecans, both flours, sugar and salt in your food processor. Pulse together until the nuts are finely ground. Add the margarine or shortening to the mixture and pulse until well incorporated.
  2. In a small mixing bowl, whisk the egg, oil, vanilla and almond extracts together.
  3. With the motor running on food processor, add the egg mixture to the pecan mixture. Continue to pulse until it begins to clump, 30 to 45 seconds.
  4. Measure out ½ cup of the mixture and combine in a separate bowl with the remaining ¼ cup chopped pecans (for the topping).
  5. Preheat your oven to 400°F and grease a 9x13-inch baking dish.
For the Fruit Filling:
  1. Combine 2 cups strawberries, 2 cups blueberries, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture has thickened (about 4 to 5 minutes). Stir in the remaining fresh fruit and vanilla.
To Assemble:
  1. Transfer the bottom crust mixture to your prepared baking dish. Spread evenly and press firmly into the bottom. Evenly spread the fruit filling over the crust, and sprinkle the top of the fruit filling with the reserved pecan topping mixture.
  2. Bake the bars for 15 minutes. Reduce the oven temperature to 350°F and bake until the crust and topping are lightly brown, about 25 to 30 minutes more. Let the bars cool completely before cutting. Serve with fresh fruit.
Notes
No Food Processor? If you don't have a food processor, you can briefly grind the pecans in a spice grinder with some of the flour (to prevent clumping) and then add to the rest of the ingredients in a mixing bowl. Then cut the margarine or shortening in with a fork or pastry cutter, and finally stir the egg mixture in.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/summer-berry-pecan-bars