Nightshade Free Paleo Almond Flour Apple Pie Bars
These apple pie bars are the kind of dessert that makes people ask for the recipe before they've even finished their first bite. The filling is warm, cinnamon-spiced, and glossy from a light maple glaze, while the almond flour crust stays tender and buttery without a single grain of wheat in sight. A crumbled coconut-walnut topping adds just enough crunch to make every layer feel intentional. Because the entire recipe leans on whole-food ingredients like almond flour, tapioca starch, coconut oil, and fresh apples, there's nothing here that falls into the nightshade family — no sneaky spices or additives to second-guess. The apples are cooked down in a skillet first, so the filling is perfectly jammy rather than watery, and the tapioca starch pulls it all together into a clean slice. Whether you're baking for a crowd or just want something satisfying on a weeknight, these bars cut neatly into twelve and hold their shape beautifully once cooled. They taste like classic apple pie decided to grow up and become something even easier to love.
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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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