2 cups pecans, chopped
½ tsp cinnamon
½ tsp nutmeg
¼ tsp salt
½ cup pure maple syrup
1 ½ cups raisins
8 tbs margarine
¾ cup packed light brown sugar
¼ cup pure maple syrup
¾ cup quinoa flour
¾ cup GF all purpose flour mix
1 ½ tsp guar gum
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
2 cups certified gluten-free rolled oats
To make pecan goo, heat a medium skillet over medium heat.
Place pecans in pan, stirring frequently, until lightly toasted.
Reduce heat to low and mix in cinnamon, nutmeg, and salt.
Add syrup and raisins.
Stir constantly, cooking until mixture thickens.
Transfer to a dish and allow to cool.
Preheat oven to 350˚F.
Line two large baking sheets with waxed paper or parchment paper.
In a large mixer bowl, beat margarine, brown sugar, syrup, and eggs until well blended. In a medium bowl, whisk together quinoa flour, GF flour mix, guar gum, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add dry ingredients to wet ingredients, mixing until smooth and incorporated.
On low speed, blend in oats and pecan goo.
Form dough with your hands, into balls, and flatten into a 2” disk.
Place on baking sheets, spacing them about 2’ apart.
Bake 15 minutes, until lightly browned.
Cool on a wire rack.