These citrus polenta bars with maple roasted pecans have pecan pie vibes but in a more wholesome package. Maple syrup adds sweetness while orange zest, rosemary, and thyme add lovely flavor. These gluten free and vegan bars are perfect for a holiday brunch spread!
This December in particular has felt crazier than the others because I’ve been working a retail job. I’m inviting you to slow down with me and quit stressing over everything. Maybe you spend the day with your family watching a silly movie instead of waiting in long lines just for the sake of purchasing a gift. Or, maybe you drive around one evening looking at Christmas lights instead of going on a Netflix binge. Whatever way you choose to spend the next few days leading up to Christmas, make sure you are doing things you love with people you love!
These polenta bars are the last addition for this year’s edition of cookie month. They’re not the best option for wrapping up and gifting, but they are great for a holiday party or meal spread. And, you can even get away with serving them as part of a breakfast or brunch spread because they aren’t overly sweet and the ingredients are relatively wholesome.
Citrus Polenta Bars with Maple Roasted Pecans
Description
These citrus polenta bars with maple roasted pecans have pecan pie vibes but in a more wholesome package. Maple syrup adds sweetness while orange zest, rosemary, and thyme add lovely flavor. These gluten free and vegan bars are perfect for a holiday brunch spread!
Ingredients
for the bars:
- 3/4 cup dried polenta (corn grits)
- 1 can full fat coconut milk
- 3 tbsp maple syrup
- zest and juice of 1 orange
- 1 tsp minced fresh rosemary
- 1/2 tsp minced fresh thyme
- pinch of fine sea salt
- 1/4 tsp freshly grated nutmeg
- 1 tsp vanilla extract
for the pecan topping:
- 3/4 cup whole pecans
- heaped tbsp coconut oil
- 1 tbsp maple syrup
- coarse sea salt or fleur de sel
Instructions
Preheat your oven to 400 degrees. Lightly grease an 8×8 square pan with coconut oil, then line it with parchment paper leaving an overhang for easy removal of the bars once they are baked.
Put the coconut milk, maple syrup, juice of the orange, and a pinch of salt in a pot. Bring to a boil over medium-high heat. Once the mixture comes to a boil, whisk in the polenta, vanilla, nutmeg, herbs, and orange zest. Reduce the heat to medium-low. Whisk the poleta continuously for 5 to 10 minutes until it has thickened significantly. Pour the polenta into your prepared pan and smooth out the top with a spatula. Set it aside while you make the pecans.
In a small pan set over medium heat, combine the coconut oil and syrup. Once the oil has melted, add the pecans. Toss the pecans occasionally as the syrup mixture begins to bubble and thicken. When the syrup mixture is the consistency of honey, add a good pinch of coarse sea salt then toss the pecans once more before removing the pan from the heat. Spread the pecans in an even layer over the polenta making sure to press them in a bit to help them adhere.
Bake the bars at 400 degrees for 25 minutes until the pecans are deeply golden and the polenta has pulled away from the sides of the pan. Cool the bars completely before slicing. Store leftovers covered at room temperature for 1-2 days, or 5 days covered in the fridge. Makes 9 to 16 bars depending on how small you slice them.
The colder weather has finally arrived in Houston ya’ll! Hooray!! I feel like frolicking through the crisp air while the sun warms the tip of my nose and a mug of tea warms my hands. This is the weather that makes me giddy with excitement and gives me an excuse to wear all of my cozy sweaters, socks, and scarves. And as if the weather weren’t exciting enough, I’m sharing one of my favorite pies with you today! It’s Pie Sunday ya’ll!!
My love for pumpkins is no secret here on the blog. In fact, I’ve probably pined about it many times on the blog over the years every time fall rolls around. That being said, I’m sure it comes as no surprise that my favorite pie is pumpkin. Even though I love a good apple pie, I’ll pick pumpkin over it every day of the week. I love the spices and the custardy goodness that happens in the oven. And I love how well it goes with coconut whipped cream (in case I needed yet another excuse to eat coconut whipped cream).
Considering my love for pumpkin, and in particular pumpkin pie, I knew I had to share one with you this year. I had the idea to change it up a little by using some gingersnaps as the crust. I absolutely love the spicy and snappy contrast it provides and am thinking that it might be one of the best decisions I’ve made lately. Since it worked out so well, I decided to share this new and improved version of pumpkin pie with you just in time for Thanksgiving and the holiday season! If you are still looking for more Thanksgiving meal inspiration, stick around tomorrow when I’ll be posting a gluten free/vegan recipe guide 🙂