If you can wait...

Vegan MoFo Post #3

I tried Celine's Butterscotch Bars last night.  I was pretty darn sure they'd be good, so I made a double recipe.  They are now gone.  Is it excessive that I ate at least 3 full bars today, starting with breakfast?  Gosh, I hope not.  Because I wanted even more.

Check out the link above for the original recipe.  If you want to make them gluten-free, then look below:

Butterscotch Pecan Bars, Version 2.1 (Slightly modified from the original)

preheat oven to 350F, coat 8×4 inch loaf pan with non-stick cooking spray.

in a small saucepan, melt:

1/3 cup vegan margarine

remove from heat. stir in:

scant 3/4 cups brown sugar

set aside and let cool a little.
in a large bowl, sift together:

1/2 cup brown rice flour

1/2 cup oat flour (or more rice flour if you can't do oats)

1 tsp. xanthan gum

1/2 t baking powder

1/8 t baking soda
1/2 t fine sea salt

stir in:

1/3 cup pecan bits
1/3 cup semisweet chocolate chips

place margarine prep in the bowl of your stand mixer, add:

1/4 cup vanilla soy yogurt
1 t pure vanilla extract

and stir until well blended.
add flour mixture, scraping sides once to make sure nothing gets ignored.

bake for 23 minutes, or until the edges start to pull away from the sides of the pan.
let cool in pan on top of a cooling rack.

While it is very tempting to eat these while they are hot, it's best for the texture to let them cool.  And really, the texture of most gluten free baked goods seems to improve after resting for a day.  I know it's ridiculous to ask you to not eat them for 12 hours, but after sitting the grains absorb more of the moisture and you get a softer crumb.  

Good things really do come to those that wait.