Low Iodine Vegan Apple Pie Bars with Roasted Pecans
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Learn more →Ingredients
16 servings
For the roasted pecans
- 1 cup pecans, roughly chopped
- 1 tbsp maple syrup
- ¼ tsp salt
For the crust and crumble
- 2 cups rolled oats
- 1 cup almond flour
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup vegan butter, cold and cut into small cubes
For the apple filling
- 3 medium apples (about 1 ½ lb), peeled, cored, and cut into ¼-inch slices
- 3 tbsp maple syrup
- 1 tbsp vegan butter
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides so the bars can be lifted out cleanly.
- 2
Spread the chopped pecans on the lined pan in a single layer. Drizzle with 1 tbsp maple syrup and sprinkle with 1/4 tsp salt, then toss to coat. Roast for 8–10 minutes, stirring once halfway through, until the pecans are fragrant and the syrup has dried to a light glaze. Transfer to a plate and let cool while you prepare the crust.
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