||View printable version of this recipe View all Gluten-Free Recipes
1 small apple (such as Granny Smithor Jonathan), peeled, cored, and very finely diced
Juice and grated zest of 1 lemon
¼ c. unsalted butter or buttery spread,such as Earth Balance, at room temp.
½ c. packed light brown sugar
¼ c. granulated sugar
1 large egg, at room temp.
1 tsp. pure vanilla extract
1 C. Bobís Red Mill GF All Purpose Flour
1 ¼ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. xanthan gum
½ tsp. baking powder
½ tsp. salt
½ C. chopped pecans, divided
½ C. powdered sugar
1 small package (3 oz.) cream cheese or cream cheese alternative, softened
Make the bars: Place a rack in the middle of the oven. Preheat the oven to 350 degrees. Generously grease an 8- inch square nonstick (gray, not black) pan. In a medium bowl, toss the apples with the lemon juice and zest; set aside. In a medium bowl, beat the butter, brown sugar, granulated sugar, egg, and vanilla with an electric mixer on medium speed 1 minute. Gradually add the GF flour, cinnamon, nutmeg, xanthan gum, baking powder, and salt and beat on low speed until well combined. Stir in the apples and half of the pecans. The batter will be stiff. Spread the batter evenly in the pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the bars in the pan 20 minutes on a wire rack, with a thin metal spatula, cut between the bars and edge of pan to loosen. Cut into 8 squares with a sharp knife.
Make the frosting: combine the powdered sugar and cream cheese and spread on top of the bars. Sprinkle with the remaining pecans. Refrigerate, tightly covered, for up to 2 days.