Friday Foodspiration: Cinnamon Apple Bars

I know it’s fall and everyone is obsessed with all things pumpkin spice. But please, I beg of you . . . don’t forget the apple cinnamon!

This bar is a cross between a shortbread cookie, an apple pie, and a Blondie. So, pretty much you can’t go wrong with this one. It’s gluten free, grain free, dairy free, and has no added sugar. I use a combination of Swerve granulated and brown sugar substitutes to give more of a caramel taste.

These didn’t last long at my house! I’d love to hear if your family enjoys them as well.

Ingredients:

• 2 cups Almond Flour

• 1 tsp Baking Powder

• 1/2 tsp Sea Salt

• 1 cup Coconut Oil, softened

• 1/2 cup Swerve Granulated Sweetener

• 1/2 cup Swerve Brown Sugar Sweetener

• 2 Eggs, at room temperature

• 1 tsp Vanilla Extract

• 1 tsp Ground Cinnamon

• Apple Filling

  • 2 large Apples, chopped finely

  • 2 tbs Swerve Brown Sugar Sweetener

  • 1 tbs Coconut Oil

  • 1/2 tsp Vanilla Extract

  • 1/2 tsp Ground Cinnamon

Instructions:

1. Preheat oven to 350 degrees and line a 9×9 baking pan with parchment paper (or spray with nonstick cooking spray).

2. Make the apple filling by combining the ingredients in a small saucepan and cooing over medium heat for 3-4 minutes. Remove from heat and allow to cool.

3. Make the bars by creaming the sugar and coconut oil with a mixer until light and fluffy (1-2 minutes).

4. Add the eggs and vanilla until combined.

5. In a separate bowl, whisk together the almond flour, baking powder, sea salt, and cinnamon. Then, add the dry ingredients to the egg mixture, stirring until well combined.

6. Spread half of the batter into the prepared pan. Spread the apple filling as the next layer and then cover with the remaining batter, spread evenly.

7. Bake for 25-30 minutes, or until the top is golden brown and center is set.

8. Remove from oven and allow to cool completely (at least 20 minutes) before removing from pan and slicing to serve.