Pecan Raspberry Pie Squares

Pecan Raspberry Pie Squares (Vegan, Gluten-Free) ـــــ they're healthy enough to qualify as a breakfast food!

Author: cleanwellness.ca

Makes 9 large squares

Ingredients: 

Bottom layer

•1/3 cup pecans

•½ cup raw buckwheat groats

•1 cup gluten-free rolled oats

•1 tsp cinnamon

•¼ tsp sea salt

•¼ cup pure maple syrup or agave 

•1 tbsp coconut oil

Raspberry middle layer

•1 apple, cored, peel left intact, cut into chunks

•1 cup raspberries

•2 tsp lemon juice

Top layer 

•3 tbsp pecans

•1/3 cup gluten-free rolled oats

•¼ tsp cinnamon

•1 tbsp coconut oil pinch of sea salt

Directions:

►To prepare the bottom layer: Preheat oven to 350°F. Line an 8x8 square baking pan with parchment paper, leaving some overhang for easy removal. In a food processor, combine pecans, buckwheat, oats, cinnamon, and sea salt until a coarse flour is formed. Add in maple syrup and coconut oil and pulse until fully combined. With slightly wet hands, press mixture evenly into the bottom of the square pan.

►To prepare the top layer: In a food processor, pulse all ingredients until a coarse meal is formed. Set aside.

►To prepare raspberry middle layer: In a food processor or Blendtec, puree all ingredients until smooth, stopping to scrape down the sides once or twice. Spread mixture evenly over bottom layer. 

►Crumble the reserved top layer evenly over the raspberry middle layer. Bake for 20-25 minutes until set and lightly browned. Remove from oven and cool completely in pan. Using the parchment overhang, remove bars and slice into 9 large squares (or make them smaller). Store in a container in the refrigerator or freezer.