Fall treats.
Gluten-free and all healthy, although you’d never know it.
Because that’s how we roll, baby.
Side tip- eat the apple skins, or toss with lemon juice to add to your next salad like little croutons. And store these babies in the fridge if you have any leftovers.
Gluten-Free Apple Pie Bars
Makes 9 square bars.
Recipe adapted from Gluten Free on a Shoestring.
Notes: amazing with greek yogurt (in the morning), or a scoop of local vanilla or coconut ice cream for dessert.
4 medium apples, peeled and cubed
2 teaspoons cinnamon
1 small lemon, juiced
1 cup + 2 tablespoons gluten free flour blend (I love Trader Joe’s gf flour blend!)
1 teaspoon baking powder
1 pinch sea salt
1 tiny sprinkle nutmeg
10 tablespoons grass-fed butter, melted
1 cup muscovado sugar (or unrefined cane sugar)
2 eggs
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 325°F and grease a square baking dish. Place the diced apples in a large bowl, and toss with 1 teaspoon of the ground cinnamon and the lemon juice, and set aside.
In a separate medium-sized bowl, place the flour, baking powder, salt, cinnamon and nutmeg, and mix to combine well, then set aside.
In a separate large bowl add the sugar, then the eggs and vanilla, mixing or beating to combine well after each addition. Add the dry ingredients to the wet ones and stir well to combine.
Scrape about two-thirds of the batter into the bowl of apples, and mix to coat all of the apples in the batter. (It will be very chunky).
Scrape the remaining one-third of the cake batter into the prepared cake pan and spread into an even layer with a spatula. Scrape the chunky apple-packed cake batter on top of the first layer and spread out evenly.
Cover the pan tightly with aluminum foil, and place in the center of the preheated oven. Bake for 20 minutes. Remove the foil, and bake for another 20-25 minutes, or until the center is set.
Remove from the oven and allow to cool in the pan for 10 minutes before carefully transferring to a wire rack for about 15 minutes before slicing and serving while still warm.
pictured here with my other obsession, this almond milk matcha tea latte.
Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment this Fall!
Any tips for a butter replacement in this recipe? It sounds delicious!
Coconut oil melted down usually works great, but if you haven’t tried ghee yet, I’d do that! 🙂
This was delicious! any tips for getting it less wet/soggy and more bready? and how should I keep it overnight?
You might need a bit more flour, try 1/4 cup! And you can store it covered at room temp for up to 2 days or in the fridge covered for a few days longer.
rando question but i LOVE that pot holder! where is it from?!
p.s. just went apple picking today. can’t wait to try this recipe!
Anthropologie! ?
Hi! I made this today, but couldn’t find where/when to add the butter?? Read the recipe a bunch of times, but still didn’t see anything. So I actually just mixed a few tablespoons with the chopped apples… Will see how it turns out:)
Hi Charissa, ah yes, I will fix that for you! You add it in to the batter with all the other ingredients 🙂
If you would please fix it that would be helpful. I have a print copy from 425 Magazine from this year, and the step for when to add the melted fat was still missing. i came to your website to find out what you intended. thanks. They are in the oven now and smell amazing!
I recently bought your cookbook. A lot of recipes call for gluten free flour blend? Can I just use coconut flour or almond flour?
Hi Christie! No, it’s actually a whole different thing. My favorite is Trader Joe’s brand, and then Bob’s Red Mill. You can find them online too, at places like Thrive Market as well. It’s a all-in-one blend of naturally gluten free flours plus the right percentage of starches to mimic regular flour!