Maple Caramel Pie Bars

Vegan, gluten-free 

Ah holidays. That season that I look forward to all year until they actually arrive. Once in the midst of the holiday bonanza, I won’t lie, I become a stress bucket. How do I relieve the stress? Listening to the nutcracker on repeat, watching old movies and baking. 

For me and my family, the holidays are all about the food. We take every dish that hits the table very seriously. My dad and brothers would always take the lead on the savory side of things, but my mom, my sister and I would handle the sweet side of things. I cannot tell you how many cookies I have made in my lifetime, but I do remember the first time that my mom let me sit on a stool, roll out pie crust and fill an apple pie or roll balls of cookie dough. 

I know that for most, Thanksgiving means that it is time not only a day for turkey, but also pie. Confession: I do not love pie. I like pie crust, but when it is formed, filled and made into a pie? No thank you. I realize that this is strange. I would always get caught eating just the crust off the pies (I am that person, sorry). I have been asked to make pies many times and I usually end up making something that is pie-esque, but not your typical pie. These bars are one of those things. 

When you try to make a gluten-free AND vegan pie crust, things can get all kinds of difficult. The gluten in wheat flour is what gives the structure to pie crust while the moisture and fat in butter gives you flaky, soft texture. Take those two ingredients out of the mixture and you need to find new ways to mimc them. These bars will not exactly give you that flaky pie crust, but rather something closer to shortbread and it is truly delicious. 

Let’s talk about a few key ingredients to these bars and then you can get baking and, more importantly, get eating. 

Potato Starch 

As I said, gluten is an important ingredient in baking because it provides the structure to a baked good. Taking gluten out of the mix (pun intended) and you need to find other ingredients that can give that structure. Potato starch, not potato flour, is something that I use in almost every cookie or bar recipe because it acts as a binder. It not only binds, but also adds some moisture and help make the dough a bit more toothsome. 

It might not be the most obvious, but it is one item that I highly recommend adding to your gluten-free pantry. You can find it online or at most super markets (I buy mine at Whole Foods or directly from Bob’s Red Mill). 

Rolled Oats 

Toothsome. It is a word I always wanted to have an occasion to say more. When it comes to pie, toothsome is what you want. Rolled oats give that toothsome quality without having to add more flour (which can in turn make the base too dry). Adding oats also helps to boost the earthy, nutty oat flavor and give you some added fiber. 

Do not use quick cooking oats. While they will work, I found that the texture of the resulting dough was a bit too crumbly. Also, oats are natural gluten-free, but not all the oats you find in the super market are gluten-free. Make sure to ensure you are buying gluten-free oats. 

Darn Good Maple Syrup 

While I have a special place in my heart for maple flavored pancake syrup, I have a much larger place in my heart for bonafide, dark amber maple syrup. For these bars, either filling you choose, the better maple syrup you use, the better flavor you are going to get. The grading system of maple syrup changed about 4 years ago (yes, I know these things). All New England maple syrup is now considered grade A, but varies in its color and flavor. I like to use Grade A dark amber, robust flavor because, even after baking, you still get a pretty potent maple flavor. 

Maple syrup is the key ingredient for the pecan filling option for these bars. It creates that pecan-pie-espque sticky center without the need for corn syrup. Not to mention, the roasted flavor of the maple syrup intensifies while the bars bake. It is utter heaven. 

Maple syrup can be expensive, but it is a more concentrated sweetness; a little goes a long way. If you splurge on a big bottle, keep it in the fridge and savor its goodness. 

Aquafaba 

I have a complicated relationship with aquafaba. A fancy name for what is really chickpea juice. Canned chickpeas are stored in water (preferably unsalted). As the chickpeas sit in that liquid, chickpeas’ natural starches and protein ooze into it. All those starches and proteins make this water the perfect substitute for eggs. Eggs are mostly protein, but the yolks have enzymes that help to gives structure to baked goods. I have use aquafaba in place of eggs and flax meal and have always liked the results. And no, your baked goods won’t taste weird. 

In the recipe for the pecan filling, aquafaba is key. I tried to make it using a flax egg, but the mixture seized up and took on a sort of curdled texture, even after baking. The aquafaba does the same thing as the flax egg, but emulsifies into the liquid filling far better. 

Just make sure you buy unsalted canned chickpeas. No one wants salty treats. 

And now, let’s get baking! Tag me in your creations!

Recipe 

Crust: 

180g (1.5 cups) gluten-free oat flour

64g (1/2 cup) almond flour 

24g (2 tbsp) potato starch 

57g (1/2 cup) gluten-free rolled oats 

61g (1/4 cup + 2 tbsp) coconut sugar

1/2 tsp salt 

120g (about 1/2 cup) vegan butter (you can use solid coconut oil) 

Apple Caramel filling:  

3oz (about 1/3 cup) coconut milk 

3oz (about 1/2 cup) tahini 

2 oz (2-3 tbsp) coconut sugar 

1oz (about 2 tbsp) maple syrup 

2 tbsp vanilla extract 

1 tsp coconut oil

Pinch of salt 

About 1 and 1/2 peeled, cored, chopped tart apples (I used pink lady apples)

Maple Pecan Filling: 

100g (1/3 cup) maple syrup 

125g (125g) coconut sugar 

76g (1/4 cup) aquafaba 

33g (2 tbsp) refined coconut oil 

1 tsp vanilla extract 

110g (about 1 cup) chopped pecans 

75g (about 1/2 cup) fresh cranberries (you can also use thawed, frozen cranberries. Do not use still frozen berries) 

1/2 tsp salt 

To make the crust:

Preheat the oven to 350F. 

In a large bowl, combine the almond flour, oat flour, potato starch, coconut sugar, rolled oats and salt. Add the chunks of vegan butter or coconut oil. Toss the chunks so that they are coated in flour and then use two knives, a pastry cutter or the tips your fingers to work the butter into the flour. Keep working until it resembles wet sand that will keep its shape when you form it into a ball. If it seems too dry, add an additional teaspoon of vegan butter or coconut oil. If it seems to wet, add another tablespoon of oat flour.

Dunk the dough into a greased, lined 8 inch baking dish or into a lined 8 inch cake pan. Press the dough into the bottom of the pan, making sure to press it up the side a little bit. 

For the caramel apple bars: 

To make the caramel, combine maple syrup, tahini, coconut sugar and coconut milk in a saucepan. Heat over medium heat, constantly stirring for 5 minutes. You want the mixture to be smooth and to thicken slightly. Do not let the mixture come to a rolling boil. A few bubbles coming through is ok, but if it gets any more than that, remove from the heat. 

Add the vanilla extract, coconut oil and salt to the caramel mixture, whisk together and then set aside to cool slightly. Peel, core and chop your apples (make sure it is at room temperature) and add them to the caramel mixture, making sure to get the apples fully coated. 

Pour the apple-caramel mixture onto the prepared base. Bake for 20-25 minutes. Let cool completely before removing from the pan and slicing. 

For the Maple Pecan bars: 

Once your base is pressed into the pan, bake just the base for 10 minutes. Remove from the oven and set aside while you make the filling. 

While the base bakes, combine maple syrup, coconut sugar and coconut oil in a heatproof bowl. Heat over a double boiler (or a microwave) until the coconut oil is melted. Add the aquafaba, salt and whisk vigorously for about 3 minutes. You really want the aquafaba to emulsify into the maple mixture.

Pour the maple mixture over your par-baked base. Sprinkle the pecans and cranberries over the maple mixture. Bake for 20-25 minutes until you see bubbles form on top of the pecans. 

Let cool completely before removing from the pan and slicing. It is even easier to slice if you place these in the fridge to chill completely.