Let the apple endeavors continue!
A few years ago when I went to the apple orchard and loaded up, I ended up making 4 loaves of apple bread. Yup, excessive. So I decided this year I would find different, more creative ways to use the apples! Not that I don’t love apple bread… because I do. Like, a lot. But, time to evolve!
Last week I shared the recipe for my apple protein pancakes and I have had great feedback from people saying they tried them and love the seasonal side of breakfast! Now, it’s time for some snacks.
What I love about these bars is the chunks of apples. Almost like banana bread where you get that little chunk of fruit, so you know it’s healthy 🙂 And these bars really are! I added even more healthy alternatives to the already-healthy recipe at the very bottom. Want to add a little protein? Take out a little sugar? Make it vegan? All options are at the very bottom!
While these don’t have a ton of protein, they are low in sugar! Yes, less sugar than 1 medium banana. So if you don’t want to change the taste of these yummers but still want to add some protein to the snack? Maybe warm up the square and top it with some vanilla Siggi’s Yogurt. Wow, my mouth is watering…. be right back.
If you don’t like the apple chunks in these bars (first off, you’re crazy), but you could shred the apple instead of chopping it! Now, that adds a little more moisture because of the way the juices from the apple come out when it’s shredded, so if you decide to shred your apple, maybe wait to add the honey. You might need less to get the batter to the moist level that it needs to be to bake appropriately. But definitely try it out!
Other add-in options that I think would be really good; Slivered almonds, raisins, chopped walnuts. Make it your own!! Either way these are great gluten free snacks to have for you, and even your kids for the week!
Makes 16 bars
1 1/2 cup gluten free rolled oats
1 cup almond flour/meal
1/3 cup unsweetened shredded coconut
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
optional spices: nutmeg, ginger
1/4 cup olive oil
1/4 cup almond butter, or nut butter of choice
1/4 cup date sugar, or sugar of choice
1/4 cup brown rice syrup, or honey
1 tsp vanilla extract
1 apple, peeled and chopped
Preheat the oven to 350 degrees and line an 8×8 pan with parchment paper.
While oven is preheating, in a small bowl mix the dry ingredients together: oats, almond flour, shredded coconut, baking soda, salt, and spices.
In a medium bowl, mis the wet ingredients together until almost a creamy consistency: almond butter, olive oil, date sugar, honey, vanilla extract. Once that is all mixed, at that point add in the egg and mix, as to not overheat the yolk.
Meanwhile, peel and chop your apple and set aside. After you have folded the dry ingredients into the dry ingredients and thoroughly mixed, add the apple. Once the entire batter is mixed, which should be fairly thick and dry, not too wet, pour it into your prepared parchment-covered 8×8 pan.
At this point, I wet my hand and pressed the mixture down firmly and evened out the top to make it one even square.
Bake for 18-22 minutes, then remove from oven to let cool for about an hour. This is CRUCIAL! Otherwise when you try to take the mixture out of the pan it will just crumble apart.
Once you have waited the hour, carefully remove the bar out of the pan by the parchment, then proceed to cut into 16 individual snack bars.
Want to make it a little healthier and leaner? Here are some substitution ideas!
Instead of 1 cup of almond meal:
1/2 cup almond meal
1/2 cup vanilla whey protein powder
Instead of 1/4 cup of honey:
2 tbsp of almond milk, or enough to reach the same desired consistency of batter.
Want to make it vegan?
Replace the egg with 1 tbsp chia seeds soaked in 3 tbsp water.
By making these two changes, you alter the nutrition to result in the below. Notice the change in protein and sugar. But keep in mind this will change the consistency and overall taste of the recipe