Gluten Free Apple Pie Bars

I’ve been working on my new year resolutions, little by little, and since one of them includes a transition back into a more endo-friendly, anti-inflammatory diet, I’ve been looking for (and trying out) some simple, healthy and tasty recipes.

I wanted to share this one, courtesy of Food Fanatic, that I used last night to fulfill my sweet tooth.  They turned out a little crumbly but tasted great.  😀. I substituted coconut oil for canola oil and a different gluten free flour for almond flour.

base:
1 3/4 cups almond flour, (165 grams)
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 tablespoons canola oil
1 tablespoon apple juice
1/2 teaspoon pure vanilla extract

cinnamon apples:
1 1/2 cups apple, unpeeled, cored, and diced
3 tablespoons granulated sugar
1 teaspoon cinnamon

Directions

Preheat the oven to 350°F and line a 9″ x 5″ loaf pan with parchment paper or spray it with cooking spray. In a large bowl with a large wooden spoon, mix together all of the base ingredients. Set this aside. In a medium bowl, mix together the apples, sugar and cinnamon. Reserve one cup of the base mixture and set aside. Lightly pat the remaining dough onto the bottom of the loaf pan. Sprinkle half of the apples over the dough. Add the remaining dough and then the remaining apples. Lightly press down on the dough. Bake for 36 – 40 minutes or until lightly browned. Remove from the oven and let the bars cool completely in the pan. Cut into bars, cover, and store in the refrigerator for up to 5 days. They can also be kept at room temperature; they just fall apart easier.

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9 Comments

  1. Pingback: Gluten Free Apple Pie Bars | Mind Relish

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