I made good on my promise and reworked yesterday's apple cinnamon bars. Once the vegan batch had a chance to firm up in the fridge, they were actually quite irresistible! The caveman doesn't even really like sweets all that much, yet couldn't stop eating them.
It's saying a lot, then, to claim that my reworking of the recipe made it all the better. Using eggs rather than a vegan flax and water substitute improved the texture immensely, and I also got all fancy and created a photogenic and delicious cinnamon topping. These bars now boast a trifecta of cinnamon goodness, yet are still very low in any added sweetener and are dairy, gluten and grain-free.
Unless you need to avoid eggs, I would definitely recommend this version over yesterday's first attempt. If you want to keep the sweetness down, I would argue you could totally skip the topping and omit the little bit of palm sugar tossed with the apple. If you do that, this recipe would even technically be compliant for a Whole30 thanks to the natural sweetness of the apple.
2 cups almond flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/2 cup non-dairy milk of choice
3/4 cup natural applesauce
1/2 cup chopped, peeled apple
1 tsp. cinnamon
1 tbs. palm sugar
large handful of raw walnut pieces
1 tbs. melted coconut oil
1 tbs. cinnamon
2 tsp. palm sugar
Preheat oven to 350. Combine almond flour through salt in a large bowl. Add eggs, milk and applesauce. In another small bowl toss chopped apple with remaining 1 tsp. cinnamon and palm sugar. Once apple is thoroughly coated, add to batter.
Fold in walnuts and pour into a greased 8x8 baking dish. In a small bowl, mix melted coconut oil, 1 tbs. cinnamon and 2 tsp. palm sugar. Use a spoon to drizzle it all over the top of the batter.
Bake at 350 for 30-40 minutes or until a toothpick inserted into the center comes out clean.