Preheat oven to 350ºF and line an 8x8 baking pan with parchment paper overlapping sides. In a medium mixing bowl, combine gluten-free flour, almond flour, cinnamon fasting tea, cinnamon, baking powder and salt.
In a separate medium mixing bowl, use a hand-mixer to beat eggs, softened butter and brown sugar sweetener until color is pale yellow. Add maple syrup and vanilla extract and mix to combine. Gradually beat flour mixture into wet ingredients until moist. Fold in pecans.
Spread batter evenly in prepared baking pan and bake for 25-30 minutes. Cool for 30 minutes. Lift bars using parchment paper and place on cutting board. Slice into bars and enjoy slightly warm.