25.08.2008 Butterscotch Pecan Bars

I sacrificed myself to further disprove the myth that vegan food always = health food…
Best thing? The pecans make it so I don’t even have to share them with the husband.

Preheat oven to 350°F , coat an 8-inch square pan with non-stick cooking spray.

In a small saucepan, melt:

1/3 cup vegan margarine

Remove from heat. Stir in:

3/4 cups + 2 T Sucanat

Set aside and let cool a little.
In a large bowl, sift together:

1 cup light spelt flour [lightly spoon & level]
1/2 t baking powder
1/8 t baking soda
1/2 t fine sea salt

Stir in:

1/3 cup pecan bits

In your stand mixer bowl, vigorously whisk together:

1 1/2 t Ener-g egg replacer powder
2 T warm water

Add cooled down margarine mixture, as well as:

1 t pure vanilla extract

Stir together until well blended.
Add flour mixture, scraping sides once to make sure nothing gets ignored.

Pour batter into prepared pan, sprinkle with:

1/3 cup chopped chocolate

Bake for 19 minutes, let cool in pan on top of a cooling rack. Place in fridge or freezer before cutting. As is almost always the case with the baked goods that I prepare, I enjoy these straight from the fridge.

Yield: 8 or however many bars you like