Barley Free Paleo Almond Flour Apple Pie Bars
These bars are everything you love about apple pie — warm cinnamon-spiced apples, a golden crumbly crust, and a satisfying crunch on top — but in a handheld, shareable format that's completely free of grains and gluten-containing ingredients. The base is built on almond flour and tapioca starch, which means there's no wheat, rye, oats, or barley anywhere in sight, making it a genuinely safe and delicious option for anyone navigating those restrictions. Coconut oil and maple syrup bring richness and natural sweetness without any refined sugars, while the apple filling gets cooked down in a skillet until the juices thicken into a glossy, spiced glaze that tastes deeply homey. The topping takes things over the edge with shredded coconut and chopped walnuts crumbled over the apples before the whole pan goes back into the oven — it bakes up golden, nutty, and just a little bit crispy in the best way. Once cooled and sliced into 12 bars, they hold their shape beautifully and are just as good packed into a lunchbox as they are served warm off the cutting board. If you've been missing classic apple desserts since changing the way you eat, this one is going to feel like a real win.
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Learn more →Ingredients
12 servings
For the crust and topping
- 2 ½ cups almond flour
- ¼ cup tapioca starch
- ¼ tsp fine sea salt
- ¼ cup coconut oil, melted and cooled
- 3 tbsp maple syrup
- 1 large egg
- ½ cup unsweetened shredded coconut
- ¼ cup chopped walnuts
For the apple filling
- 4 medium apples (about 1 ½ lb), peeled, cored, and cut into ¼-inch slices
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp tapioca starch
- 1 tsp fresh lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to use as handles for lifting the bars out later.
- 2
In a large mixing bowl, whisk together 2 1/2 cups almond flour, 1/4 cup tapioca starch, and 1/4 tsp salt. Add the melted coconut oil, 3 tbsp maple syrup, and the egg, then stir until a cohesive, slightly crumbly dough forms.
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