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Home / Dietary Consideration / Dairy-Free / Paleo Cinnamon Apple Bars with Gelatin (SCD, GAPS, Paleo)

Paleo Cinnamon Apple Bars with Gelatin (SCD, GAPS, Paleo)

May 4, 2013 Leave a Comment

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I have been trying to incorporate this food into as many things as possible lately. Did you know it is considered a superfood? It has so many health benefits, which you can read about in my post here. In this recipe it helps give the apple layer a less runny consistency, and acts as a binder. It’s such a versatile ingredient. I use it in so many things!

I was first introduced to using grassfed gelatin by Lauren from Empowered Sustenance. If you haven’t checked out her blog yet you should. She’s great, and maybe a genius (have you seen her recipe for cauliflower wraps??). Yep genius.

Ok enough talking. More eating. I hope you like this one! Let me know what you think.

And as always I would be thrilled if you visited me on my social media pages: Instagram, Facebook, Pinterest and Twitter.

Until next time, happy eating everyone!

5 from 2 votes
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Paleo Cinnamon Apple Bars with Gelatin

Collagen is a superfood and it blends right in to the filling in these apple bars.

Course Dessert
Cuisine American
Keyword cinnamon apple bars, gelatin, paleo dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 bars
Calories 228 kcal

Ingredients

Filling Ingredients

  • 5 cups apples, chopped and peeled (these will shrink when you cook them)
  • 1 tbsp ground cinnamon
  • 1 tsp organic vanilla extract
  • 1 tbsp lemon juice or orange juice
  • 2 tbsp honey
  • 2 scoops Vital Proteins Collagen Peptides (the blue container)

Crust Ingredients

  • 1 1/2 cups almond flour
  • 1 1/2 cups ground pecans/ pecan flour
  • 1/4 cup grassfed butter or coconut oil
  • 1/4 cup honey
  • 1 tbsp organic vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup almond flour or finely shredded coconut
  • 1 tbsp zest from one orange

Instructions

  1. Peel the apples and cut into pieces

  2. Fill a sauce pan with a thin layer (~1cm) of water and place on medium heat on the stove

  3. Fill sauce pan with chopped apples and cook for ~20 mins or until the apples are soft

  4. Preheat your oven to 350 F

  5. While your apples are cooking start the crust by adding the crust ingredients to your sand up mixer bowl (except for the additional 1/2 cup almond flour and orange zest) and blend on low until smooth

  6. Take approximately 2/3 of your crust mixture and press into the bottom of an 8x8 pan so that you have a layer about 1cm thick

  7. Place the pan in oven and bake for 10 minutes or until crust edge turns golden brown

  8. Once the apples are soft enough remove them from the pot, using a slotted spoon (try and limit the amount of liquid that you get) and place them in a large bowl

  9. Add the ground cinnamon, vanilla, honey, lemon juice and gelatin to the apples and blend with a pastry blender so that apples become further chopped and the gelatin dissolves

  10. Once the bottom crust is done, remove from oven and cover with your apple layer

  11. Add the 1/2 cup almond flour and orange zest to the remaining crust ingredients and blend well spoon or pastry blender. You should get a more crumbly texture at this point (add a bit more almond flour if you don't)

  12. Top the apples with your remaining crust ingredients

  13. Place in oven for another 15-20 minutes or until the top layer becomes a golden brown

  14. Let the dish cool for a few minutes before enjoying

Recipe Notes

Optional: Top with SCD legal yogurt

Optional additions: Instead of using an additional 1/3 cup almond flour to make the crust more crumbly you could use 1/3 cup shredded coconut for a different flavour

Nutrition Facts
Paleo Cinnamon Apple Bars with Gelatin
Amount Per Serving
Calories 228 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 72mg3%
Potassium 93mg3%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 12g13%
Protein 4g8%
Vitamin A 29IU1%
Vitamin C 2mg2%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

RECOMMENDED RECIPES

Vegan Sun-Dried Tomato Pasta

Turtle Cookie Bars

Whole30 and Paleo Sloppy Joes

DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

Previous Post: « Bacon Wrapped Pecan Apples (SCD, GAPS, Paleo, Meat)
Next Post: Chocolate Raspberry Zucchini Bread (Paleo, Dessert, Dairy free, Gluten Free) »

Reader Interactions

Comments

  1. Anonymous

    September 11, 2013 at 4:14 pm

    Hi there,I would like to give this recipe a try. However, my husband can't have pecans. Do you think it would be ok to just use all almond flour?Thanks

    Reply
  2. Erin Carter

    September 11, 2013 at 5:23 pm

    Oh yes I am sure that would work just fine! I have made crusts with just almond flour many times and they turn out great!Really any nut flour should work… I just haven't experimented with too many yetThanks for posting! Let me know how it turns out!

    Reply
  3. Lauren at Empowered Sustenance

    August 30, 2014 at 8:56 pm

    I just found your creative plantain bun recipe on Pinterest… brilliant recipe! I'm having fun exploring your other creative recipes, and am beyond flattered by your kind words about my blog in this post! If you ever want to guest post a recipe on Empowered Sustenance, give me a holler at [email protected]

    Reply
  4. TamahB

    October 7, 2014 at 5:08 pm

    I just stumbled upon your website and I am so thankful I found it!! Your story is very similar to mine! I am very grateful for the scd diet as it is helping tremendously with my IBS/candida issues. I just made this recipe and it is OH SO GOOD!!!! Thank you for your creativity with food as I am not one to try things out myself!! I did add the shredded coconut and it was just perfect! I will be sure to try more of your recipes!

    Reply
  5. Erin Carter

    October 7, 2014 at 5:56 pm

    Lauren somehow I missed your comment when you posted a few months ago! Thanks so much for the comments 🙂

    Reply
  6. Erin Carter

    October 7, 2014 at 5:57 pm

    Thanks for your comment TamahB! Diet can make such a huge difference for people I am glad the SCD is working for you 🙂

    Reply
  7. Paleo Castle

    November 5, 2015 at 8:32 am

    I've just eaten and this would really hit the spot about now. Looks amazing! Definitely gonna have to try it out! Thanks :).

    Reply
  8. Erin Carter

    November 5, 2015 at 1:46 pm

    Would love to know if you try it! thanks for stopping by 🙂

    Reply

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Hi friends! I'm Dr. Erin Carter

I'm a physician by day and health and wellness blogger by night. I believe that real food and healthy living are medicine and that eating healthy shouldn't be boring or restrictive. Here you'll find many easy and delicious recipes and tons of healthy living tips! Meet Dr. Erin Carter

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