Gluten Free Apple Blondies are loaded with crisp apple chunks and cinnamony sweet goodness. Grain free, Gluten Free, and Paleo friendly these bars can be enjoyed by everyone guilt free.
September weather in Ohio can be crap shoot. Hot and humid one day, cool and pleasant the next, but like most native Ohioans I go with the flow, knowing that fall in Ohio is one of the gorgeous seasons. We have so many different varieties of trees that turn the most vibrant colors of reds, yellows, oranges and even pink.
With the changing season who doesn’t think of apples when they think of fall?
I love going out to the local orchard on a cool sunny fall day when the trees are exploding with colors to collect my fall bushel of apples. Wearing jeans, a sweater, sipping on warm cider and walking the rows of sturdy apple trees that provided the cider in my hand is always a tranquil feeling.
With my bushel of apples, much baking must be done.
Enter Apple Blondies with a crumbly sweet topping. Loaded with perfectly ripe apples, sweetened with pure maple syrup and held together with almond, and coconut flavors.
A must for your gluten-free, paleo fall baking.
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- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>[br][b]Blondies[/b]</span>
- 3/4 cup + 2 tablespoon almond flour
- 1/2 cup + 2 tablespoon tapioca flour
- 1/4 cup + 1 1/2 teaspoon coconut flour
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 3/4 cup almond butter
- 3/4 cup maple syrup
- 2 large eggs
- 2 teaspoon vanilla
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>1 cup diced apples, peeled {I used honeycrisp apples}</span>
- ¼ cup chopped almonds
- [br][b]Streusel[/b]
- 6 tablespoons almond butter
- 6 tablespoon almond flour,
- 4 tablespoons tapioca flour
- 2 tablespoon coconut flour
- 1/2 cup coconut sugar
- ¼ cup chopped almonds
- 1 teaspoon ground cinnamon
- Preheat oven to 350°F.
- Line a 8 x 8 baking sheet with parchment so that it hangs over edges a bit for easy removal.
- Stir together flours, baking powder, cinnamon, cream of tartar, and salt in a medium bowl.
- In an electric mixer beat together butter, almond butter, maple syrup, eggs and vanilla until evenly blended.
- Slowly pour flour mix into mixer while running on low. As soon as it is incorporated add diced apples and almonds and stir together. Do not over mix, just a few turns with electric mixer, or stir together by hand.
- Spread batter into prepared pan and smooth out top.
- Add all ingredients into a food processor and process until a crumbly consistency.
- Spread over the top of batter and using fingers gently press down into batter.
- Bake in oven for 40-45 minutes until golden on top and a toothpick inserted into the center of the pan comes out clean.
- Allow to cool completely then pull out of the pan by holding onto the parchment overlap. For extra clean cuts, use a large knife or pizza cutter.
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Since I’m allergic to eggs, do you think I could substitute apple sauce like I usually do? Ifyou have another suggestions, please let me know. I’ll make it after I get to the Irons Fruit (local) apple farm. Thanks for the gf recipe!
Margaret, yes you can substitute apple sauce or banana in place of eggs.
What is your pan lined with? It looks like plastic.
What are you using to line the pan?
Thanks!
Tracy, Baking liner from Reynolds wrap.
Thanks!