Ginger Free Paleo Almond Flour Apple Pie Bars
Warm cinnamon-spiced apples layered over a golden almond flour crust and finished with a crunchy coconut-walnut crumble — these bars deliver every bit of the cozy apple pie experience in a handheld, grain-free format. The filling is sautéed in coconut oil with maple syrup, cinnamon, nutmeg, and a splash of lemon juice, which thickens into a glossy glaze that holds together beautifully once the bars cool. Many spiced apple desserts lean heavily on ginger, but this recipe skips it entirely without sacrificing any depth — the cinnamon and nutmeg carry all the warmth you need. Tapioca starch does double duty here, binding the almond flour crust and tightening the apple filling so every bar slices cleanly and holds its shape. The coconut-walnut topping adds a satisfying crunch that contrasts perfectly with the tender, jammy apple layer underneath. These are the kind of bars that disappear fast at a gathering, and nobody will guess they're made without grains, refined sugar, or anything that could cause a flare-up for sensitive eaters.
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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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