Preheat the oven to gas 4 / 180C / 350°F and line an 11"x 7" tray with parchment paper
Mix the water and flax from the base ingredients together and set aside to thicken
Put the flax mixture along with the rest of the base ingredients into a bowl and combine to form a dough
Press the dough evenly into the bottom of the dish and bake for 15 to 20 minutes until slightly golden
Meanwhile, make the flaxseed/water mix and set aside as before then put that plus the other topping ingredients (minus the pecans) in a blender and puree together
Spread the topping over the baked base, sprinkle the chopped pecans over and bake for a further 25 - 30 minutes
Let cool then cut into even slices and enjoy!
You can use a 'cheesecake' biscuit base instead if you prefer or see my previously posted free-from shortcrust pastry recipe. You can also omit the pecan nut topping and use melted chocolate instead for a delicious Millionares Shortbread
