Guilt-Free Apple Pie Bars
Joy Carrozza, adapted from Ina Garten
This is a guide to make simple swaps to any of your favorite recipes!
1 Block (equal to 2 sticks of Butter) Miyoko's Vegan Butter (or 2 sticks Earth Balance)
1/3 C Organic Coconut Palm Sugar (aka Coconut Sugar)https://amzn.to/3cpvg6f
1/4 Cup Lakanto Goldenhttps://amzn.to/3cmtNOg
1 heaping tsp Organic Pumpkin Pie Spicehttps://amzn.to/33XCB9k
1 3/4 Cups Ancient Grain 1:1 Replacement Flour
Note: use 2 C if omitting protein powderAdd To Cart
1/4 Cup Muscle Power Protein Powder by Your Superhttps://yoursuper.krym8q.net/ezrR6
1/2 Cup Organic Raw Walnuts, choppedhttps://amzn.to/3kKBd0u
3/4 tsp Salt
2 Organic Granny Smith Apples (cored, peeled & sliced thin)
2 TB Miyoko's Vegan Butter (or Earth Balance)
2 TB Coconut Palm Sugar
1 tsp Pumpkin Pie Spice
Make the Cookie Base
In a mixing bowl with paddle attachment, cream butter substitute & both sugar substitutes together
Add PP Spice, Salt, Flour & Protein powder (if using)
Mix until incorporated & sticks together if pressed between your fingers
Take 2/3 of mixture and press into 8x8 or 9x7 pan, lined with parchment paper
(optional, recommended by Ina G) Refrigerate cookie base for 20 min.
Note: in video I didn't do that
Bake at 375º for 15 min or until golden brown
Prepare Apple Mixture
While your Base is baking...
In a cast iron skillet on med heat, cook apples, in butter substitute & add Coconut Sugar & PP Spice until apples are soft. Let cool.
Remove cookie base from oven, lower heat to 350º & arrange cooked apples on top, leaving a 1/2" or so border.
Take Last 1/3, Mix with chopped walnuts, pinch in clumps over apples
Bake for 20 more min @ 350º or until top layer is golden brown.
Let cool completely (if you can), slice & serve!
Note: I may receive a small commission from any purchase made on Amazon and Your Super