Wheat Free Paleo Almond Flour Apple Pie Bars
These bars deliver everything you love about classic apple pie — warm cinnamon-spiced apples, a golden crust, and a crumbly topping — without a single grain of wheat in sight. The base is built entirely on almond flour and tapioca starch, which together create a tender, press-in crust that bakes up beautifully and holds its shape when sliced. The apple filling gets cooked down in coconut oil with maple syrup, cinnamon, nutmeg, and a touch of lemon juice until the juices thicken into a glossy, fragrant glaze — no flour-based thickener needed. A coconut-walnut crumble gets scattered over the top before the second bake, adding texture and a toasty richness that makes every bite feel indulgent. For anyone navigating wheat sensitivities, this is the kind of recipe that genuinely doesn't feel like a compromise — it tastes like a treat you'd bring to any gathering and not feel the need to explain. Cut into 12 bars, they're easy to serve, easy to store, and honestly hard to stop eating once they've cooled and set.
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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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