Who wants a Spiced Apple and Walnut bar recipe thats vegan, gluten free and refined sugar free? A delicious recipe to be enjoyed for breakfast (yeah i did it) a mid afternoon or supper time treat. Serve it with some almond/coconut yogurt and you're golden.
On a side note. How is it already Fall?! Even though I live in LA and it's pretty much sunny every day here I still feel as though Summer just came and went in a flash. Does anyone else out there feel as though the older they get the quicker time passes? Now although I'm complaining about this transition into the cooler months, one thing I'm not complaining about is all the food that comes with the new season. You can expect to see a lot of pumpkin spice recipes coming up and warming cinnamon apple dishes like this one.
This recipe is the perfect segway from Summer to Fall. Its slightly sweet, spiced in all the right ways, and deliciously carby for those cooler days when you feel like some comfort in your stomach. The addition of walnut oil (I got mine from La Tourangelle Artisan Oils) provides a boost of Omega 3 and also helps intensify the taste of the walnut pieces that are scattered throughout these gluten free bars, however if you can't get your hands on this feel free to sub for coconut oil.
Makes 9 bars:
What you'll need:
Apple mix
3 cups diced apples (I used envy apples)
1 tsp cinnamon
Juice from half a lemon
1 tsp vanilla
2 tsp walnut oil
2 tbsp coconut sugar
2 tsp tapioca flour
Dough
1/3 cup apple sauce
1/4 cup coconut butter
1/4 cup maple syrup
1 cup oat flour
1/2 cup gluten free flour
1/2 cup walnuts
1/3 cup almond milk
2 tbsp ground flax
2 tsp La Tourangelle walnut oil
2 tsp baking powder
1/2 tsp vanilla
1 tsp cinnamon
1/2 tsp allspice
Topping
1 tbsp coconut sugar
1 tbsp walnuts
What to do:
Preheat oven to 375F bake.
In a medium bowl mix together all your apple mix ingredients, so apples are coated well.
Transfer to a medium saucepan and cook on low for 10 minutes, just until apples are softened slightly and the liquid has turned to a caramel like sauce.
Remove from the heat and set aside.
In a small dish mix together your ground flax seeds with 6 tbsp warm water, set aside to form into an eggy consistency.
If your coconut butter isn't already liquid, warm it up in a small saucepan so it becomes liquid.
Add to a large bowl with the apple sauce, maple syrup, vanilla, cinnamon and all spice. Stir well until you reach a smooth consistency.
Stir in your walnut oil and almond milk.
Add in your flour and baking powder, stirring until you have a thick 'batter'.
Lastly fold in the flax 'egg', walnuts and apple mixture ensuring everything is evenly mixed.
Transfer to a greased 9x9 cake tin and bake for 25-30 minutes.
The way you can tell the bars are ready is if a skewer comes out clean when you stick it in the middle.
Wait for your bars to cool before cutting into 9 even squares.
Serve with some dairy free yogurt or even a spoon of nut butter and enjoy!
*These bars can be kept in a tupperware container and stored in the fridge for up to 1 week.
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