Lactose Free Paleo Almond Flour Apple Pie Bars
These bars deliver everything you love about classic apple pie — warm cinnamon-spiced apples, a golden crumbly crust, a bubbling fruit filling — without a drop of dairy anywhere in the recipe. The base is built on almond flour and tapioca starch, bound together with coconut oil, maple syrup, and egg, which means it bakes up tender and slightly crisp without needing butter or any milk-based fat. The apple filling gets cooked down in a skillet with more coconut oil, maple syrup, cinnamon, and nutmeg until the juices thicken into a gorgeous glaze that holds together beautifully when you slice into bars. A coconut-walnut crumble gets scattered over the top before the second bake, adding texture and a toasty, nutty finish that makes each bite genuinely exciting. For anyone who has given up on dessert bars because most recipes lean heavily on butter and cream, this one is a real find — rich and satisfying without any of the ingredients that cause problems. The parchment-lined pan and a good 30-minute rest mean the bars lift out cleanly and cut into neat squares, so they're just as presentable for a gathering as they are for a quiet weeknight treat.
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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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