Gluten Free Butter Tart Blondies

- 3/4 cup brown rice flour (175 mL)
- 3/4 cup gluten-free oat flour (175 mL)
- 1/4 cup cornstarch (60 mL)
- 1/4 cup potato starch (60 mL)
- 2 tsp baking powder (10 mL)
- 1 tsp baking soda (5 mL)
- 1 tsp xanthan gum (5 mL)
- 1/2 tsp salt (2 mL)
- 1 1/2 cups chopped pecans or walnuts (375 mL)
- 1/2 cup rehydrated raisins (125 mL)
- 1 cup brown sugar, packed (250 mL)
- 2/3 cup canola oil (160 mL)
- 1/3 cup maple syrup (75 mL)
- 3 large eggs (3)
- 2 tsp vanilla extract (10 mL)
1. Preheat the oven to 350°F (175°C). Line a 9×13-inch (22×33 cm) baking pan with parchment paper, so that extra paper goes up the 13-inch (33 cm) sides of the pan, this makes it easier to remove the squares for cutting them.
2. In a large mixing bowl, whisk together the rice flour, oat flour, cornstarch, potato starch, baking powder, baking soda, xanthan gum, and salt. Stir in the chopped nuts and raisins.
3. In a separate bowl, whisk together the brown sugar, canola oil, maple syrup, eggs, and vanilla. Pour into the dry ingredients and stir until combined. Scrape batter into the prepared pan, and level the batter with a rubber spatula.
4. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the middle of the squares comes out clean.
5. Let the squares cool completely before lifting out by the parchment paper, placing on a cutting board, and cutting into squares.
6. Store squares in an air tight container in the fridge for up to 3 days.