Red Meat Allergy Friendly Paleo Almond Flour Apple Pie Bars

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Red Meat Allergy Friendly 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 with a natural maple glaze, while the almond flour base gives you that satisfying shortbread-like bite without a single grain of wheat in sight. A crumbly coconut-walnut topping adds texture and a subtle nuttiness that takes the whole thing over the top. Every ingredient here is straightforwardly plant- and nut-based, with coconut oil and maple syrup doing the heavy lifting in place of butter or refined sugar — so there's nothing lurking in the pan that could be a concern for anyone avoiding red meat or animal-derived ingredients beyond egg. Tapioca starch is the quiet hero, thickening the apple juices into a luscious glaze and helping the bars hold their shape when you slice them. They're equally at home on a holiday dessert table or wrapped up for a weekday treat, and they cut into clean, portable bars that are genuinely easy to share.

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Ingredients

12 servings

For the crust and topping

2 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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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