Macadamia Free Paleo Almond Flour Apple Pie Bars
These bars are everything you love about apple pie — warm cinnamon-spiced apples, a golden crust, and a crumbly, textured topping — in a handheld, grain-free format that's genuinely easy to pull off. The base comes together with almond flour, tapioca starch, coconut oil, and maple syrup, giving you a tender, lightly sweet crust that holds up beautifully under the filling. Apples are cooked down in a skillet with coconut oil, maple syrup, cinnamon, nutmeg, and a touch of lemon juice until they're soft and glazed, then layered right over the par-baked crust. The topping uses the remaining dough mixed with shredded coconut and chopped walnuts, crumbled over the filling for a rustic, bakery-worthy finish. Every ingredient here is straightforward and whole-food based, so you're not navigating any tricky nut blends or specialty products that might sneak in unwanted additions. The result is a batch of 12 bars that are just as at home on a holiday dessert table as they are packed into a lunchbox for a satisfying 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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