MSG Free Paleo Almond Flour Apple Pie Bars
These apple pie bars are the kind of cozy, crowd-pleasing treat that tastes like it came from a bakery — but every single ingredient is clean, whole, and completely free of added flavor enhancers. The base is built on almond flour and tapioca starch, which gives you a tender, slightly crisp crust without any of the processed additives that sneak into conventional baked goods. Maple syrup and coconut oil do all the sweetening and binding work here, so there's no need for anything artificial to boost the flavor. The apple filling is cooked down in a skillet with cinnamon, nutmeg, fresh lemon juice, and a touch more maple syrup until it turns into a glossy, fragrant glaze that smells absolutely incredible. A crumbly coconut-and-walnut topping gets scattered over everything before the second bake, adding texture and a nutty richness that makes each bar feel genuinely indulgent. Because you're working with straightforward pantry staples from start to finish, you always know exactly what's going into the pan — no label-reading required. These bars hold their shape beautifully once cooled, making them just as easy to pack up and share as they are to eat straight off the cutting board.
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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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