These Gluten Free Caramel Apple Bars are a perfect autumn dessert, combining the flavours of fresh apples and a delicious caramelised topping. What makes this recipe stand out is how easy it is to mix the ingredients! You can have the batter ready in minutes and there’s no need to peel the apples, just dice, mix them in and bake! To top it all off a luscious caramel maple icing adds the perfect finishing touch for these fall flavours.
By mixing a homemade gluten free flour blend and simple ingredients, these bars are a must-try for anyone looking for an easy, crowd-pleasing treat that doesn’t compromise on taste or texture.
Simple Steps to make Gluten Free Caramel Apple Bars
1. Measure and sift the gluten-free flour, baking powder, psyllium husk and cinnamon.
2. Whisk together the melted butter, sugar, eggs, and vanilla to create a smooth batter, then fold in the prepared apples.
3. Bake until golden brown and set, make the icing and then let the squares cool
4. Slice into squares and enjoy either warm or at room temperature.
5. Store these gluten free caramel apple bars in a sealed container to prevent them drying out.
HOW TO MEASURE INGREDIENTS ACCURATELY
In all of my recipes there are measurements in grams. It is way more accurate. Consequently, you need a kitchen scale to make this recipe. Here’s the link to the scale that I use, but there are cheaper ones as well.
Tips and Tricks:
• Apple varieties like Granny Smiths work best as their tartness balances the sweetness of the caramel. I did use Gala apples during the recipe testing and they were sweeter and also very good for baking.
• Adding psyllium husk powder to your gluten free flour blend ensures that the bars hold together well. I have not tried this recipe with Xanthan gum.
• Keep the squares in an airtight container at room temperature for 3-4 days, or refrigerate to extend their freshness.
Gluten Free Caramel Apple Bars
Ingredients
- 95 g sorghum flour
- 45 g tapioca starch
- 35 g quinoa or oat flour
- 3 g psyllium husk powder
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 115 g butter melted
- 150 g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 medium apples unpeeled and diced
Caramel Maple Icing
- 60 g granulated sugar
- 25 g butter cubed
- 35 g 1/2 and 1/2 cream Use a little more if icing is too thick
- 150 g icing sugar
- 1/4 tsp salt
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch (20cm) baking pan with parchment paper.
- In a medium bowl, sift the sorghum flour, tapioca starch, quinoa flour, psyllium husk powder, baking powder, cinnamon, and salt.
- In another bowl, whisk together the melted butter, brown sugar, eggs, and vanilla extract until smooth.
- Core the apples and dice them without peeling.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the diced apples.
- Spread the batter evenly in the prepared baking pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the centre comes out clean.
- While the bars are baking, make the caramel maple icing
- In a medium-sized saucepan, whisk together the granulated sugar, butter, half and half cream, icing sugar, salt, and maple syrup until smooth and combined.
- Over medium heat. Continue whisking as the mixture heats, ensuring the butter melts and the sugar dissolves completely.
- Allow the icing to come to a gentle boil while whisking for 1-2 minutes, until it thickens slightly.
- Remove the saucepan from the heat and let the icing cool for a minute or two. If i the consistency is too thick, just add a little more cream to make it more spreadable.
- Spread the warm icing over the cooled Caramel Apple Bars. Allow the icing to set before slicing.
- Allow the bars to cool completely before cutting into squares.
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