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I finally took the plunge and ordered some tiger nut flour. This is the first time I’ve ever baked with it! It’s nice because it has a natural sweetness and that nutty flavor I miss. I also am forever craving foods out of season. It’s not quite fall (okay, kind of far from it), but I was craving apple pie, one of my favorite desserts ever! I love making bars for the ease of snacking and being different from a full on pie, but you certainly could use this recipe as a sort of apple crumble pie (just make it in a pie dish instead).
I love these bars for a dessert with some coconut whipped cream or vanilla ice cream. I hope you enjoy them as much as I do!
AIP Apple Pie Bars
Makes 9 squares
1/2 cup tiger nut flour
1/4 cup coconut flour
2 tbs. tapioca flour
1 tbs. maple syrup
1 tsp. vanilla extract
1/4 cup coconut oil
3 tbs. of water
4 apples, cored and chopped
1 tbs. coconut oil
1 tbs. lemon juice
1 tbs. honey (use maple syrup for vegan)
1/4 tsp. cinnamon
1/4 cup tiger nut flour
1/2 cup coconut flakes
2 tbs. coconut flour
1/4 tsp. cinnamon
2 tbs. maple syrup
1/2 tsp. vanilla extract
4 tbs. coconut oil (may need more)
Preheat the oven to 35oF
Mix all dry crust ingredients in a bowl then add the wet and combine. You should have a wet but easy to handle dough. If dough is too dry, add water 1 tbs. at a time
Press the dough into the bottom of a 9×9 inch baking dish.
Bake crust for about 10-15 minutes, until just beginning to golden.
While crust is baking, start your filling. Melt the coconut oil over medium heat in a deep saucepan. Add the apples and lemon juice, cook for about 3 minutes. Add all the remaining filling ingredients, stir well. Turn heat down to medium low and simmer for about 7-10 minutes, stirring occasionally, until apples are soft but not mush.
When the apples are done, work on the topping. Combine all the wet ingredients in a bowl then ad the remaining ingredients and combine until you have a nice crumble that holds together.
Once the crust is done, pour the apple filling evenly over the crust. Then pour the crumble on top, gently pressing it together.
Bake for another 20-25 minutes until topping is golden brown.
Let cool completely before cutting. I suggest also letting it set in the fridge to become cool before cutting.