In small bowl, combine raisins, orange juice and 1 tablespoon vanilla; let stand 30 minutes.
Preheat oven to 350 degrees. Spread 1 1/4 cups pecans on baking sheet and bake until lightly browned, 8 to 10 minutes. Remove from oven, chop 3/4 cup pecans; set aside. Place remaining 1/2 cup pecans in food processor and finely grind. Add rice flour, oat flour, cinnamon and salt and process until well blended, occasionally scraping sides of bowl with rubber spatula. Transfer mixture to large bowl.
Place 13- by 12-inch sheet of parchment paper on flat surface; sprinkle lightly with oat or rice flour. Roll dough into 12-inch square. (To prevent the roller from sticking to the dough, use a second sheet of parchment or dust dough with flour.)
Leave 1-inch space at the edge of dough closer to you. Working from left to right, form 1/3 of the raisin puree into 10-inch strip, 1/2-inch thick and 1-inch wide. Fold dough over filling to form long bar. Gently peel parchment from dough, seal edge where dough meets, and cut along that edge with sharp knife. Cut bar into 10 1-inch pieces; place on baking sheet lined with parchment paper. Repeat this method to use remaining ingredients; bake 15 to 17 minutes. Remove to wire rack to cool.
This recipe yields 2 1/2 dozen.
Yield: 2 1/2 dozen