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Apple Pie Bars (Paleo, Gluten-Free)

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Life is just zooming by and I’m frantically trying to catch up. Anyone else?! Yeah, you’re not alone. Here’s a little reminder for the both of us (cause I sure as heck need it too): slow down. Everything that is meant for you, will be there for you. Whether it’s right at this moment, hours, weeks, or years from now. Just don’t exhaust yourself to the point of no return. Keep that mind of yours healthy, and remember to always be kind to yourself.

So in honor of life just swishing by and me missing National PI Day, I decided pie is meant for any day of the year. Especially the classic, apple pie. And what’s better then pie that you can eat with your bare hands? Nothing. Oh wait, sorry these gluten-free, grain-free, refined sugar-free Paleo and Vegan Apple Pie Bars are.

These Paleo Apple Pie Bars are the perfect treat with a delicious crust and crumb topping filled with a to-die-for ooey-gooey, sweet apple pie filling! These Paleo Apple Pie Bars are also much easier to make than a traditional pie. Yes, no lattice required. Hallelujah to that! Not only are these pie bars so simple to make, they’re also made with real food ingredients. They are undeniably delicious and can be topped off with an optional caramel sauce and coconut whipped frosting (if you’re like me and have a strong sweet tooth). Whether or not you top them off, these Paleo Apple Pie bars are dangerously irresistible and for good reason too. So let’s skip over to the recipe, that way you can see it for yourself…

Further Food Nutritionist Commentary:

Almond flour is incredibly nutritious and provides many potential health benefits, including a reduced risk of heart disease and improved blood sugar control. Almond flour is also gluten-free, which makes it a great option for those with celiac disease or a wheat intolerance.


By Anna Lee

Apple Pie Bars (Paleo, Gluten-Free)

  • Prep Time:20 Minutes
  • Cook Time:40 Minutes
  • Servings: 6

Ingredients

Apple filling:

3 cups red delicious or pink lady apples, chopped

1/4 cup water

1/4 cup raw organic honey

2 tablespoon coconut flour

1 teaspoon cinnamon

1/2 teaspoon pumpkin spice

Juice of half a lemon

 

Crust:

2 cups almond flour

1/4 cup coconut flour

1/3 cup coconut oil

1/4 cup unsweetened smooth almond butter

1/3 cup raw organic honey

1/2 teaspoon sea salt

1 teaspoon cinnamon

1/2 teaspoon baking soda

1 teaspoon pure vanilla extract

 

Caramel sauce:

3/4 cup coconut cream

1/4 cup raw organic honey

1 teaspoon pure vanilla extract

2 tablespoon coconut sugar

1/2 teaspoon sea salt

Instructions

  1. For Apple Pie Bars: Preheat the oven to 350F and line a 9×9″ baking pan with parchment paper.

  2. Using a saucepan, combine all of the apple filling ingredients and set over medium-high heat. Stir to combine and simmer for about 8-10 minutes, or until the apples soften and the mixture thickens. Remove from heat and set aside to cool.

  3. For the crust, combine the dry ingredients and mix until well incorporated. Stir in the wet ingredients and stir until the dough is fully well-combined together.

  4. Using the baking pan, flatten majority of the crust onto the bottom of the pan until it’s evenly thin. You’ll save about 1/4 cup or more of the crust dough for the topping at the end. Chill the remainder of the dough in the fridge while you bake the crust.

  5. Bake the crust in the oven for about 8 minutes. Remove from the oven and allow to cool for 5 minutes.

  6. Layer the apple filling on top of the crust and spreading until evenly distributed.

  7. Crumble the remainder of the crust topping over the apples.

  8. Return to oven and bake the bars in the oven for another 25-30 minutes or until the crust topping becomes a golden brown.

  9. Remove from the oven and allow to cool before removing from the pan and cutting.

  10. Slice into bars and top with the optional caramel sauce and whipped coconut frosting.

  11. For Caramel Sauce: Combine the coconut cream, honey, coconut sugar, pure vanilla extract and salt in a saucepan over medium-high heat and stir to combine well.
  12. Bring to a low boil, and then reduce back to a low simmer, stirring often.

  13. Simmer for about 10-15 minutes, or until the caramel is reduced and browned.

  14. Allow to cool completely or until warm before serving.

  15. Whipped Coconut Frosting: Using a hand or stand mixer, sometimes I even use a blender or food processor (whatever works, right!) whip together a can of overnight chilled coconut milk (scooping off only the cooled cream that rose to the top) with 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1 tablespoon raw organic honey.
For Apple Pie Bars: Preheat the oven to 350F and line a 9×9″ baking pan with parchment paper. Using a saucepan, combine all of the apple filling ingredients and set over medium-high heat. Stir to combine and simmer for about 8-10 minutes, or until the apples soften and the mixture thickens. Remove from heat and set aside to cool. For the crust, combine the dry ingredients and mix until well incorporated. Stir in the wet ingredients and stir until the dough is fully well-combined together. Using the baking pan, flatten majority of the crust onto the bottom of the pan until it’s evenly thin. You’ll save about 1/4 cup or more of the crust dough for the topping at the end. Chill the remainder of the dough in the fridge while you bake the crust. Bake the crust in the oven for about 8 minutes. Remove from the oven and allow to cool for 5 minutes. Layer the apple filling on top of the crust and spreading until evenly distributed. Crumble the remainder of the crust topping over the apples. Return to oven and bake the bars in the oven for another 25-30 minutes or until the crust topping becomes a golden brown. Remove from the oven and allow to cool before removing from the pan and cutting. Slice into bars and top with the optional caramel sauce and whipped coconut frosting. For Caramel Sauce: Combine the coconut cream, honey, coconut sugar, pure vanilla extract and salt in a saucepan over medium-high heat and stir to combine well. Bring to a low boil, and then reduce back to a low simmer, stirring often. Simmer for about 10-15 minutes, or until the caramel is reduced and browned. Allow to cool completely or until warm before serving. Whipped Coconut Frosting: Using a hand or stand mixer, sometimes I even use a blender or food processor (whatever works, right!) whip together a can of overnight chilled coconut milk (scooping off only the cooled cream that rose to the top) with 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1 tablespoon raw organic honey.

Nutrition Information

Per Serving: Calories: 500; Total Fat: 29 g; Saturated Fat: 17 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 493 mg; Potassium: 149 mg; Carbohydrate: 62 g; Fiber: 7 g; Sugar: 51 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 9%; Vitamin A: 1%; Iron: 11%; Calcium: 19%

A vanilla bean dream with every scoop! Learn more about Vanilla Collagen here.

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