Pecan Orange Shortbread Squares with Caramel Drizzle

Ingredients:

1 1/2 cups whole-wheat pastry flour
1 cup organic evaporated cane juice (organic sugar), divided
3/4 cup + 1 tbsp cold organic unsalted butter
1/4 cup tapioca flour
1 tsp finely grated orange zest
1/2 cup chopped unsalted pecans

Method:

1. Prepare and preheat your oven to 350 F. Prepare the baking pan with parchment paper.
2. In a food processor, pulse together flour, cane juice, butter and tapioca until it's like bread crumbs in texture. Add orange zest and pecans, pulse to combine. Spread the mixture over the baking pan, press and level it. Bake until it is golden brown.

2. Cut it into serving sizes once it is done baking.

3. In a small saucepan, bring to boil remaining cane juice and 2 tbsp of water. Boil until it is caramel in color and smell. Remove from heat and drizzle on top of the pecan squares. Enjoy!

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