Crust

½ cup unsalted organic butter or nonhydrogenated butter substitute, melted

1 cup sprouted spelt flour

½ teaspoon baking soda

Pinch of sea salt

3 tablespoons Wholesome Sweeteners Organic Blue Agave nectar

Topping

1¼ cups Wholesome Sweeteners Organic Raw Blue Agave nectar

2 large cage-free eggs, beaten

¼ teaspoon sea salt

3 tablespoons unsalted organic butter or nonhydrogenated butter substitute, melted

½ cup pecans, ground to a meal in a food processor

½ cup pecan halves

2 teaspoons vanilla extract

½ teaspoon ground cinnamon

1½ tablespoons sprouted spelt flour

Preheat the oven to 350°F. Oil an 8- by 8-inch baking pan with canola oil spray.

To make the crust, mix all the crust ingredients together in a bowl with your fingers and press into the prepared pan. Bake for 5 minutes, then remove from the oven. Increase oven temperature to 400°F.

Meanwhile, to make the topping, whisk all the topping ingredients together in a large bowl until well blended. Spread evenly over the prepared crust. Bake for 5 minutes, then reduce oven temperature to 350°F and bake for an additional 12 to 15 minutes, until firm. Let cool 10 to 15 minutes before cutting into squares.