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