Yeast 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, textured topping — without a single grain of wheat or a trace of yeast anywhere in the recipe. The base is built on almond flour and tapioca starch, which come together with coconut oil, maple syrup, and egg to create a crust that's tender and slightly crisp at the edges. The apple filling gets cooked down in a skillet with cinnamon, nutmeg, and a touch of lemon juice until the juices thicken into a glossy, fragrant glaze — no shortcuts, just real fruit doing its thing. Shredded coconut and chopped walnuts folded into the topping add crunch and a subtle nuttiness that makes every bite feel layered and satisfying. Because the sweetness comes entirely from maple syrup and the natural sugars in the apples, there's no refined sugar or fermented ingredient to worry about. These bars hold their shape beautifully once cooled, making them easy to slice, pack, and share without falling apart. Whether you're navigating dietary restrictions or just craving a wholesome dessert that tastes genuinely indulgent, this one is hard to beat.
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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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