Celery Free Paleo Almond Flour Apple Pie Bars
Warm spiced apples, a golden almond flour crust, and a crumbly coconut-walnut topping — these bars deliver every cozy note of a classic apple pie in a format that's easy to slice and share. The filling is built entirely from fresh apples cooked down with coconut oil, maple syrup, cinnamon, nutmeg, and a touch of lemon juice, so the flavor is bright and naturally sweet without anything processed or hidden. Tapioca starch does the heavy lifting as a thickener in both the crust and the filling, keeping everything grain-free and beautifully cohesive. There's no celery or celery-derived ingredient anywhere in this recipe — not in the crust, not in the filling, not tucked into a spice blend — which makes it a genuinely worry-free bake for anyone navigating that restriction. The coconut-walnut crumble on top toasts up beautifully in the oven and adds a satisfying crunch against the tender, jammy apple layer underneath. These bars hold their shape once cooled, making them just as good packed for a lunch or a picnic as they are served warm straight from the pan.
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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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