Fall in Vermont is upon us! The beauty of the fall harvest is ours for tasting. Just because you have dietary restrictions doesn’t mean you have to miss out on decadent desserts. A yummy go-to fall recipe is anything made with fresh-picked apples. A favorite this year is Apple Crumb Bars that are totally planted based, gluten-free, vegan, paleo, dairy-free, and free of processed sugars. Who says you can’t have it all? Taste tested and approved by all of us at Rock Maple Mountain, even the pickiest eaters will agree. Check out this recipe from goldenbarrel.com:
2 cups almond flour
2 tablespoons coconut flour
1/3 cup Coconut Oil, melted
1/3 cup (Snowshoe Pond) maple syrup
1/2 teaspoon salt
2 cups diced apples (about 2-3 depending on size)
1 1/2 teaspoons apple pie spice (or cinnamon)
1/8 teaspoon salt
1 tablespoon arrowroot powder
1/4 cup maple syrup
1 tablespoons water, if needed
1/4 remaining shortbread dough
2 tablespoons chopped pecans
1/4 teaspoon apple pie spice (or cinnamon)
Servings: 9 squares
Preheat oven to 350° and line a 9-inch square pan with parchment paper. Set aside.
In a large bowl, make the shortbread. Combine the almond flour, coconut flour, coconut oil, maple syrup, and salt. Mix until well combined. Divide the dough into 4th’s and use press 3/4 into the bottom of the pan and save the remaining 1/4 in a small bowl for the topping.
Bake shortbread for 12-14 minutes- it should be lightly brown around the edges.
While the shortbread bakes, make the apple layer. Place apples in a medium bowl and add apple pie spice, salt, and arrowroot powder. Toss to coat evenly. Dump into a small saucepan and add the maple syrup. Cook on medium heat, stirring the whole time until thickened- about 5-7 minutes. Once shortbread is baked, remove and let cool 5 minutes. Then scoop the apple mixture onto the shortbread, spreading it as evenly as possible. Take remaining 1/4 of the shortbread mixture and add the pecans and apple pie spice. Mix together and sprinkle evenly over the apple mixture. Press down slightly so it stays in place.
Bake for 20-22 minutes. Enjoy warm and store all leftovers in the fridge.
Jessica DeMay at goldenbarrel.com