Pregnancy Friendly Paleo Almond Flour Apple Pie Bars
Apple pie in bar form is one of those desserts that feels indulgent but is actually built on wholesome, real-food ingredients — and that matters a lot when you're eating for two. The almond flour and tapioca starch base comes together into a tender, golden crust without any refined grains or white flour in sight, while maple syrup does all the sweetening naturally. The apple filling is cooked down with cinnamon, nutmeg, and a squeeze of fresh lemon juice until it's jammy and fragrant, then layered over the crust and finished with a crumbly coconut-walnut topping that toasts up beautifully in the oven. Walnuts are a genuinely great addition during pregnancy, bringing healthy fats to every bite alongside the fiber-rich apples. There are no artificial additives or mystery ingredients here — just a short list of recognizable pantry staples you can feel good about. The bars hold their shape once cooled, making them easy to grab as a snack or serve as a proper dessert without any fuss. Whether you're craving something sweet in the first trimester or just want a treat that doesn't come with a side of guilt, these bars are the kind of thing you'll want to keep on rotation.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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