Pecan Pie Squares

• 1/2 cup unsalted butter or nonhydrogenated butter substitute, melted
• 1 cup sprouted spelt flour
• 1/2 teaspoon baking soda
• Pinch of sea salt
• 3 tablespoons light agave nectar
• 1 1/4 cups amber agave nectar
• 2 large eggs, beaten
• 1/4 teaspoon sea salt
• 3 tablespoons unsalted butter or non-hydrogenated butter substitute, melted
• 1/2 cup pecans, ground to a meal in a food processor
• 1/2 cup pecan halves
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 1/2 tablespoons sprouted spelt flour

1. Preheat the oven to 350F.
2. Oil an 8- by 8-inch baking pan with canola oil spray.
3. To make the crust, mix all the crust ingredients together in a bowl with your fingers and press into the prepared pan.
4. Bake for 5 minutes, then remove from the oven.
5. Increase oven temperature to 400F.
6. Meanwhile, to make the topping, whisk all the topping ingredients together in a large bowl until well blended.
7. Spread evenly over the prepared crust.
8. Bake for 5 minutes, then reduce oven temperature to 350F and bake for an additional 12 to 15 minutes, until firm.
9. Let cool 10 to 15 minutes before cutting into squares.

unsalted butter, flour, baking soda, salt, light agave, amber, eggs, salt, unsalted butter, pecans, pecan halves, vanilla, ground cinnamon, flour

Taken from www.epicurious.com/recipes/food/views/pecan-pie-squares-379333 (may not work)