Paleo Spiced Apple Bars with Superfood frosting

I love these bars! You can pretty much sub any ingredient to fit the season — and what’s in your pantry and fridge! ZING! I’ve been playing with so many versions of it, and each batch has turned out great! If you’re not allergic to nuts, then i’d go with almond meal over plantain flour—- it adds a yummy nutty flavor, and more protein! As with all my creations, have fun — play around with your favorite spices, fruits and seeds! You could also sub coconut oil for ghee or real grass-fed butter — say whaaaat?!

Mostly though, enjoy the process. Nomaste xo

Spiced Apple Bars with Hibiscus and Coconut Frosting

Paleo | Gluten-free | Vegan | Adaptogenic | Nut-Free

YIELD: 10-12***

*** 10” X 10” Baking pan size— double batch for a larger pan

INGREDIENTS

COMPOTE

  • 3 APPLES (Medium size - DICED) — SUB: ANY FALL FRUIT: PLUMS, PEACHES, PEARS ETC.

  • 2 TBSP COCONUT OIL— SUB: GHEE, OLIVE OIL

  • 1/4 CUP LEMON JUICE [ADD SOME RIND TOO] — JUICE FROM 1 LEMON

  • 1 TBSP COCONUT SUGAR — SUB: MAPLE SYRUP, MONK FRUIT SUGAR

  • 1 TBSP ROSE PETALS

DRY

  • 1 CUP PLANTAIN FLOUR — SUB: CASSAVA FLOUR -- 3/4 CUP WITH 1/4 CUP COCONUT FLOUR, OR 1 CUP ALMOND MEAL

  • 3 TBSP ARROWROOT FLOUR — SUB: TAPIOCA FLOUR (BUT WILL NOT BE PALEO- FRIENDLY)

  • 5 TBSP COCONUT FLOUR

  • 1/4 CUP SUNFLOWER SEEDS — SUB: PUMPKIN SEEDS, SESAME SEEDS ETC.

  • 3 TBSO CACAO NIBS

  • 1 TBSP MACA POWDER — SUB: ASHWAGANDHA OR ANY GOOD ADAPTOGEN

  • 1 TSP CINNAMON

  • 1/2 TSP CARDAMON

  • 1/2 TSP HIMALAYAN SALT

  • 1/2 TSP BAKING POWDER

  • 1.5 TBSP CHIA SEEDS

WET INGREDIENTS

  • 1 TSP VANILLA EXTRACT

  • 5 TBSP MELTED COCONUT OIL

  • 1/3 CUP MAPLE SYRUP — SUB: MONK FRUIT, RAW HONEY, COCONUT SUGAR

  • 2 TBSP TAHINI

FROSTING + GARNISH

  • 1/2 CUP COCONUT BUTTER — IF SUB’ing with cacao butter use half the amount

  • 2 TBSP MAPLE SYRUP — SUB: MONK FRUIT, STEVIA, COCONU NECTAR

  • 1 TBSP COCONUT OIL (MELTED)

  • 1 TBSP COCONUT MILK — SUB: NUT MILK

  • 1 TSP HIBISCUS POWDER** — SUB: freeze-dried raspberries or beet powder

** mix this in last or it may separate!

NOTE: if the frosing feels too thick-- you can keep adding a dash of coconut milk until desired consistency.

  • 3 TBSP ROSE PETALS TO GARNISH

PROCEDURE

  1. Cut up apples into small chunks (making sure to remove all seeds)

  2. Place melted coconut oil (can heat in pan to melt first if needed), apples, and all remaining compote ingredients in your oven baking pan and 'bake' at 400F for 20 minutes.

  3. While 'compote' cooks—in a large mixing bowl add all the remaining 'dry' ingredients, mixing very well as you add each item.

  4. Make a 'well' in the middle of the 'dry' ingredients bowl and add in 'wet' ingredients. Combine.

  5. Add in compote, mixing well to ensure all ingredients are combined.

  6. Line your baking tray with parchment paper and lower oven to 350F.

  7. Spoon batter into tray, about 1" deep and spread evenly (I used a small baking pan 10” X 10’)

  8. Bake for 20 minutes, check to see if it's firm at the 15 minute mark, if not bake for an additional 5 minutes.

  9. Remove from oven and allow to cool completely (NOTE: you can remove from the pan carefully holding the baking paper and putting onto a cooling rack-- peeling away baking paper from the bottom after it's cooled down enough)

——- while you’re waiting ——-

  1. Get frosting ready: gently melt the coconut butter using a double boiler method (can also microwave jar if it is glass (without the lid on!) in a bowl of boiling water-- making sure the glass is upright so the water cannot get inside!)

  2. Combine all frosting ingredients --Whisk or blend in a blender to mix evenly. Adding the hibiscus at the very last minute.

  3. Smooth frosting over each the slices (you can either cut them first-- or slice after!)

  4. Sprinkle with rose petals.

  5. Place in the fridge to set completely

  6. Refrigerate or keep in a cool airtight container between eating!

Viola! xx