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:
- Preheat oven to 350 degrees and line a 9×9 baking pan with parchment paper (or spray with nonstick cooking spray).
- 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.
- Make the bars by creaming the sugar and coconut oil with a mixer until light and fluffy (1-2 minutes).
- Add the eggs and vanilla until combined.
- 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.
- 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.
- Bake for 25-30 minutes, or until the top is golden brown and center is set.
- Remove from oven and allow to cool completely (at least 20 minutes) before removing from pan and slicing to serve.
