Ingredients
FOR THE BARS:
- 2 cups gluten free rolled oats
- 1 1/4 cup almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/3 cup finely chopped pecans
- 1 tsp sea salt
- 1 tsp vanilla extract
FOR THE FILLING:
- 2 cups Pazazz apples(or Honeycrisp) (this is about 3 medium sized apples diced into small pieces)
- 2 tsp cinnamon
- 1/4 cup maple syrup
- 2 tbsp arrowroot or cornstarch
- 1 tbsp coconut oil, melted
Instructions
- Preheat oven to 350.
- Line 8x8 baking dish with parchment paper.
- The first step is to make the base.
- In your food processor, blend the oats until they become a flour.
- Add the almond flour and sea salt to the blender, followed by the remaining ingredients for the bars.
- Reserve 1/2 cup of the mixture (that is going to be your crumble topping!), and press the remaining mixture evenly into the baking dish.
- Then, move on to making the apple filling.
- In a pan on the stove over low heat, add coconut oil.
- Once the oil has melted, add the apples, maple syrup, and cinnamon.
- Sauté for about 3-5 minutes.
- While the apples are cooking, add the arrowroot/cornstarch to a small bowl, along with 2 tbsp water.
- Whisk until there are no clumps.
- Then pour it into the apple mixture.
- After about 2 minutes, remove from heat, cover, and let sit for about 5 minutes, to allow to thicken.
- Pour apple mixture on top of the cookie base.
- Sprinkle remaining oat mixture on top.
- Bake for 30 minutes.
- Let cool completely before slicing into squares so that the bars stay intact!Enjoy!!!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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