Gluten-Free Maple Walnut Squares

A reliable recipe for gluten-free Maple Walnut Squares, made with lower-calorie natural sweeteners. These bars have a chewy maple walnut filling on a shortbread crust. These squares freeze well.

Course Bars and Cookies

Cuisine American, Canadian

Prep Time 12

Cook Time 40

Total Time 52

Servings squares

Calories 311kcal

Author Elaine

Ingredients

Shortbread Base

½ cup millet flour
¾ cup oat flour
½ cup sweet rice flour (glutinous rice flour)
½ cup tapioca starch
1 teaspoon xanthan gum
¼ teaspoon sea salt
1 teaspoon baking powder
½ cup granulated golden Monkfruit sweetener (or coconut sugar or brown sugar)
1 cup cold, unsalted butter diced
1 teaspoon pure vanilla extract

Maple Walnut Filling

2 large eggs
2 tablespoon tapioca starch
¾ cup Lacanto 0-calorie maple-flavoured syrup or pure maple syrup
¾ cup coconut sugar or brown sugar
1 teaspoon pure vanilla extract
1 tablespoon butter, melted
2 cups walnuts coarsely chopped

Instructions

Preheat oven to 375°F. Line a 9-inch square pan with parchment paper.
In the bowl of a food processor, combine the millet flour, oat flour, sweet rice flour, tapioca starch, xanthan gum, sea salt, baking powder and Monkfruit granulated sweetener by pulsing a few times.
Add the vanilla and butter and pulse until a crumbly dough forms.
Transfer the dough to the parchment paper lined pan and press firmly to form the base.
Bake for 15 - 18 minutes or until it begins to turn golden brown. Remove from oven and let cool for 10 - 15 minutes.
Wash the food processor bowl, add the eggs and tapioca starch and process until well combined. Add the Lacanto maple-flavoured syrup, coconut sugar, melted butter and vanilla and process until well combined. Add the walnuts and pulse until coarsely chopped.
Pour the filling on to the cooled base. Spread evenly.
Bake for 20-24 minutes or until completely set. Cool completely before slicing.

Nutrition