-
1
In small bowl, combine raisins, orange juice and 1 tablespoon vanilla; let stand 30 minutes.
-
2
Preheat oven to 350F.
-
3
Spread 1 1/4 cups pecans on baking sheet and bake until lightly browned, 8 to 10 minutes.
-
4
Remove from oven, chop 3/4 cup pecans; set aside.
-
5
Place remaining 1/2 cup pecans in food processor and finely grind.
-
6
Add rice flour, oat flour, cinnamon and salt and process until well blended, occasionally scraping sides of bowl with rubber spatula.
-
7
Transfer mixture to large bowl.
-
8
In medium bowl, mix oil, maple syrup and remaining 1 tablespoon vanilla.
-
9
Add to flour mixture and mix just until blended.
-
10
Drain raisins and puree in food processor or blender.
-
11
Transfer to small bowl and stir in chopped pecans and orange peel.
-
12
Divide raisin filling into three parts; set aside.
-
13
Place 13 x 12-inch sheet of parchment paper on flat surface; sprinkle lightly with oat or rice flour.
-
14
Roll dough into 12-inch square.
-
15
(To prevent the roller from sticking to the dough, use a second sheet of parchment or dust dough with flour.)
-
16
Leave 1-inch space at the edge of dough closer to you.
-
17
Working from left to right, form 1/3 of the raisin puree into 10-inch strip, 1/2 inch thick and 1 inch wide.
-
18
Fold dough over filling to form long bar.
-
19
Gently peel parchment from dough, seal edge where dough meets, and cut along that edge with sharp knife.
-
20
Cut bar into 10 1-inch pieces; place on baking sheet lined with parchment paper.
-
21
Repeat this method to use remaining ingredients; bake 15 to 17 minutes.
-
22
Remove to wire rack to cool.