APPLE PIE BARS

Apple Pie Bars

*Makes 1 Dozen Bars

Ingredients:

For the Crust –

2 cups almond flour

1/2 tsp Himalayan pink salt

2 tbsp coconut oil, melted

1 large egg

For the Filling –

5 – 7 tart apples, (such as Pink Lady or Honeycrisp) peeled, cored and sliced

2 tbsp maple syrup

1 tsp ground cinnamon

Juice of 1 lemon

1 tbsp coconut oil, solid

For the Streusel Topping –

1 cup almond flour

2 tbsp coconut oil, melted

1/4 cup maple syrup

1 tsp ground cinnamon

Optional topping of Vegan Caramel. Recipe on Pg. 40 of the Sweet Laurel Cookbook, or available to purchase here.

Directions:

1. Preheat the oven to 350 F. Line a 13 x 9-inch pan with parchment paper, letting the paper hang over the edges for easy removal.

2. Make the Crust: In a medium bowl, whisk together the flour and salt, then gradually stir in the coconut oil and egg. Mix well until everything is incorporated and a soft dough forms. Press the dough into the bottom of the prepared pan and set aside.

3. Make the Filling: In a large bowl, combine the apples, maple syrup, cinnamon and lemon juice. Mix to coat the apples thoroughly. Melt the coconut oil in a large heavy-duty saucepan over medium heat. Add the apple mixture to the pan and saute for 5 to 10 minutes, until syrupy.

Remove the pan from the heat and allow the mixture to cool slightly. Arrange the coated apple slices in rows across the crust pouring any leftover pan liquid over them. Bake the bars for 40 – 50 minutes, until the apple slices are golden brown and tender but not mushy.

4. Make the Streusel Topping: In a medium bowl, whisk together the flour, coconut oil, maple syrup and cinnamon and stir until a batter forms. Sprinkle the struesel over the cooked apples and return the bars to the oven. Bake for 10 minutes, or until the streusel turns golden brown, then remove from the oven.

Holding two sides of the parchment, lift the bars in one piece from the pan; allow to cool slightly on a rack. Before serving, drizzle the caramel sauce over the bars and cut into squares. Store in a sealed container at room temperature for up to 3 days.