Low Iodine Maple-Ginger Apple Crumble Bars
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Learn more →Ingredients
12 servings
For the crust and crumble
- 1 ½ cups rolled oats
- ¾ cup rice flour
- ¼ cup tapioca starch
- ½ tsp baking powder
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ½ tsp ground ginger
- ½ cup coconut oil, solid at room temperature
- 3 tbsp pure maple syrup
- 1 tsp pure vanilla extract
For the apple filling
- 3 medium apples (about 1 ½ lb), peeled, cored, and cut into ¼-inch dice
- 3 tbsp pure maple syrup
- 1 tbsp tapioca starch
- 1 tsp ground ginger
- ¼ tsp ground cardamom
- 1 tbsp coconut oil
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
- 2
In a large mixing bowl, whisk together the rolled oats, rice flour, 1/4 cup tapioca starch, baking powder, salt, and 1/2 tsp ground ginger until evenly combined. Add the solid coconut oil and use a pastry cutter or fork to cut it into the dry ingredients until the mixture resembles coarse, clumpy crumbs with some pea-sized pieces remaining. Drizzle in 3 tbsp maple syrup and the vanilla extract and stir until the mixture just comes together into a crumbly, slightly sticky dough.
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