Paleo Apple Pie Bars

These paleo pie bars are perfect for fall holidays, or simply a fun weekend treat! They’re grain free, also as AIP and vegan.

These pie bars are much easier than making a standard pie with a lattice. Not only does it save time when you’re trying to prep for a busy holiday dinner, but it just leaves less room for fuss! No rolling a dough, no slicing up a lattice, and way less room for error. 

Paleo Apple Pie Bars
Paleo Apple Pie Bars

Not only are these pie bars easy to form , but they appease do many various diet restrictions. If you've got gluten-free, nut free and vegan folks coming to your fall and winter gatherings, these pie bars are perfect. They’re egg free, grain free, nut free and dairy free, but are still made with real food ingredients. No fake fats, no weird processed sugars, just all the important stuff!

Along with the pie bars themselves, this recipe also features an optional vegan caramel sauce. It really ups the sweetness think about these bars and perhaps a touch too sweet for a few who are wont to less sweet desserts, but it’s undeniably delicious.

Paleo Apple Pie Bars

INGREDIENTS :
For the apple filling:
  • 3 cups pink lady apple, chopped
  • 1/2 cup water
  • 1 tbsp coconut sugar
  • 2 tsp arrowroot starch
  • 1/2 tsp cinnamon
  • Juice of half a lemon
For the crust :
  • 1 1/4 cup tigernut flour
  • 1/4 cup tapioca starch
  • 2 tbsp maple syrup
  • 2 tbsp coconut sugar
  • 1/3 cup + 2 tbsp coconut oil, melted
  • 1/4 cup + 1 tbsp coconut butter, melted (see notes for method)
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
For the optional caramel sauce:
  • 1/2 cup coconut cream
  • 1/4 cup coconut sugar
  • 1/4 tsp sea salt
INSTRUCTIONS :
For the apple pie bars:
  1. Preheat the oven to 350 F and line a 9×9″ baking pan with parchment paper
  2. Using a saucepan, combine the apple filling ingredients and set over medium heat. Stir to combine and simmer for 5-8 minutes (stirring often) or until the apples soften. Set aside.
  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 combined.
  4. Using the square baking sheet, flatten the majority of the crust onto the bottom of the pan until it’s evenly thin. You’ll save about 3 tbsp of the crust dough for the topping.
  5. Par-bake the crust in the oven for 8 minutes. Remove from the oven and allow to cool for 5 minutes.
  6. Layer the apple filling on top of the crust and evenly distribute. Crumble the remainder of the crust topping over the apples and slightly flatten it.
  7. Bake the bars in the oven for another 25-30 minutes or until the crust topping is golden brown. Remove from the oven and allow to cool for about 5 minutes before carefully removing from the pan. Allow to cool further and slice into 9 bars. Top with optional caramel sauce and compliant ice cream if desired.
For the optional caramel sauce :
  1. Combine the coconut cream, sugar, and salt in a saucepan over medium heat and stir to combine. Bring to a low boil, and reduce to a low simmer, stirring often. Simmer for about 10 minutes, or until the caramel is reduced and browned.

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