Monday, September 19, 2011

No Bake Apple Crumble Bars (Gluten free, Egg free, Dairy free, Grain free)

And just like that- Fall is here!  As much as I love the warm/hot weather, what I love most about the fall is the food that comes with it.  One of my favorites for baking is fresh, crisp apples.  I made this yesterday morning for breakfast in a hurry and loved the results!  It's super simple to make and great for breakfast or a dessert.

I've been staying away from grains recently (in addition to my usual plus eggs now as well) so I've been playing with a lot more coconut and nut flours.  The coconut/almond flour combo is so creamy and delicious and is a natural sweetener in itself, so I barely used any in the actual recipe. I used blanched almond flour from Honeyville, but I'm sure it would taste fine with regular almond meal as well- just a different texture. 
Feel free to double it and use an 8" pyrex- I used an 8.5"x5" glass loaf pan. I didn't bake mine, but if you do, let me know how it comes out!

No Bake Apple Crumble Bars
(paleo, gluten, soy, dairy, egg, grain free)














Apple Filling
3 organic apples (I used granny smith- a tarter flavor)
1 Tbsp maple syrup
1 Tbsp water (add more if you like it more gooey)
1/2 tsp saigon cinnamon
dash of nutmeg

Crust/Topping
1 cup Blanched Almond Flour
1/4 cup Coconut Flour

3 Tbsp honey
2 Tbsp coconut oil
1 tsp Alcohol-Free Vanilla
1/8 tsp Celtic Sea Salt

Slice and peel apples- I used my apple slicer and then cut them one more time in half and peeled them.  (Next time i might use my handy apple corer/peeler/slicer :))

Place them in a pan with the rest of the filling ingredients and cook over medium heat. Stir occasionally and cook until fork tender. If you want a more gooey or sweet apple, you can add more maple syrup (or honey) or water.

While your apples are cooking, put your almond and coconut flour and salt together in a small bowl and stir with a fork, breaking up any clumps. Add the oil, honey, and vanilla and stir well.

Press a little over half of the mix into your pyrex and top with the apples. Take the rest of the topping and sprinkle it evenly on top of the apples and press lightly. 

Place in the refrigerator and chill until firm.  If you cut it immediately it will still taste great, but it will fall apart when you try to cut it and tastes a bit different warm than cold. Both are great though!

When chilled, cut into bars and enjoy with a nice warm cup of tea!
(makes 6 bars)


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4 comments:

  1. Just wondering what size/ounces apples? I have some LITTLE organicFuji apples but am sure the recipe would require more than 3. Thanks—this looks delicious!

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    1. I'm not sure- they're medium-sized apples. If they're too small, just add in another one or two. Really it doesn't matter too much, because the amount of time that you cook it will also change the volume of the apples as well as it cooks down. If you feel you have too much apple mix you can always just eat it :)

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  2. I made a lil ramekin of it and put in 350 oven for 15..its still good but lacks the crunch in the crust, its too moist. It didnt add anything for me..maybe I should have tried putting it in longer but I was in a hurry and just wanted to see..but I already suspected the coconut in the crust keeps it from that crustier bite in the crust..delicious no bake though!

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