A warmly-spiced paleo vegan apple pie bar recipe made grain-free and dairy-free! Easier to prepare than a full apple pie, and so delicious!
– 3 ½ cups apples, peeled and sliced thinly (2 apples)– 3 Tbsp pure maple syrup– 1/2 cup water– 1 tsp ground cinnamon– Pinch sea salt– 2 tsp tapioca flour
Ingredient
Apple Filling:
– 2 ½ cups finely ground almond flour*– 6 Tbsp coconut oil, melted**– 3 Tbsp pure maple syrup– Pinch sea salt
Shortbread Crust and Topping:
Step 1
Step 1
Mix all apple filling ingredients except tapioca flour in a small pot. Cook mixture covered over medium-high heat. Simmer at medium boil until apples have leached juice, stirring periodically.
Direction
Prepare the Apple Filling:
Step 2
Step 2
Cook and whisk in the tapioca flour for 15–20 minutes until thick. Stop cooking and refrigerate till use.
Step 3
Step 3
While the apple filling is cooking, prepare the rest of the recipe.
Step 4
Step 4
Preheat the oven to 350 degrees F and line a 8” x 8” cake pan with parchment paper.
Step 5
Step 5
Stir together all of the ingredients in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms.
Prepare the Crust:
Step 6
Step 6
Measure out ½ cup of the crust mixture and place it in a bowl to use as the topping.
Step 7
Step 7
Evenly distribute the leftover crust mixture on the parchment-lined cake pan. Several fork pokes guarantee even baking. Bake the crust 12–16 minutes on the centre rack of the preheated oven until golden-brown and firm.