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Gluten Free Apricot Bars are perfectly sweet and buttery paleo recipe | ahealthylifeforme.com
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Gluten Free Apricot Bars

With all the beautiful seasonal apricots at the store I made up a batch of these Gluten Free Apricot Bars. These perfectly sweet and buttery bar cookies not only highlights seasonal apricots, but are made with super clean ingredients. Low calorie, gluten free, vegetarian and paleo friendly.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings: 24
Author: Amy Stafford

Ingredients


Bars:

  • 3/4 cup butter melted and cooled
  • 3/4 cup maple syrup or honey
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup almond flour
  • 2/3 cup tapioca flour
  • 6 tablespoons coconut flour
  • 1/4 teaspoon baking powder
  • 1-1/3 cups flaked unsweetened coconut
  • 1/2 cup chopped walnuts
  • Homemade Apricot preserves {recipe below} or 1 jar 10 to 12 ounces apricot preserves


Apricot preserves:

  • 8 medium apricots {1 lb} cut in half and pitted
  • 2/3 cup of coconut sugar
  • 2 tablespoons of water

Instructions

Apricot preserves:

  • Stir together sugar and water in a medium saucepan and cook over medium heat. Once sugar melts and begins to simmer, lower heat and add 1/2 of the apricots.
  • Cook for 30 minutes, stirring and smashing apricots as they soften.
  • Add remaining apricots and cook an additional 30 minutes, stirring frequently, smashing apricots.. The mixture will thicken and you will have some chunks of apricots left.
  • Let cool for 15 minutes. Use right away or cover and refrigerate. Store any extra in refrigerator.

Bars:

  • Preheat oven to 350°.
  • Line a 13 x 9” baking pan with parchment paper.
  • In a large bowl stir together almond flour, tapioca flour, coconut flour, baking powder
  • In a small bowl whisk together butter, maple syrup, and egg.
  • Slowly pour butter mixture into flour mixture and stir until combined evenly.
  • Add unsweetened coconut and walnuts to batter and gently stir to combine.
  • Pour 2/3 of batter into pan.
  • Pour preserve {1 1/2 cups} on top of batter.
  • Using a spoon drop dollops of remaining batter over top of preserves.
  • Bake for 30-35 minutes or until golden brown.
  • Remove bars and set to cool completely on wire rack.
  • Cut into bars.
  • Store covered in refrigerator for up to 1 week.