Rice Free Paleo Almond Flour Apple Pie Bars
These bars are everything you want from a classic apple pie — warm spiced filling, a golden crust, and a crumbly, textured topping — all packed into a handheld, shareable format. The base is built entirely on almond flour and tapioca starch, so there is absolutely no rice flour or rice-based thickener anywhere in the recipe, which can be a surprisingly common hidden ingredient in grain-free baking mixes. Coconut oil and maple syrup bring richness and natural sweetness to both the crust and the filling, while cinnamon, nutmeg, and a squeeze of fresh lemon juice make the apple layer taste deeply aromatic and bright at the same time. The topping gets a satisfying crunch from shredded coconut and chopped walnuts, giving each bar that irresistible contrast of soft, jammy fruit against something toasty and nutty. Cooking the apple slices down in a skillet before baking means the filling is perfectly tender and glazed rather than watery or underdone. These bars are the kind of thing you can bring to a gathering and watch disappear fast — no one will guess they were made with anything other than a very good recipe.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!