Gluten and Dairy Free Maple Bars

If you have a sweet tooth and love pure maple syurp then this is the recipe for you! The sameBaked Gluten and Dairy Free Maple Bars day I decided to brave the heat and turn on my stove to make the Fresh Spinach Quiche, I decided to bake a treat for the family.

I had just used up all of the milk in my fridge so I decided to experiment with my classic maple bar recipe and make it dairy as well as gluten free.

These maple bars are perfect for those with a sweet tooth as they are chewy, full of maple syrup, and have a nice nutty crunch on top! For those who want it completely dairy free, they are great on their own, but they are even better with a side of vanilla ice cream!

For a gluten and dairy recipe – substitute the almond flour for regular and use butter instead of coconut oil. Honestly, I think these turned out better with the coconut oil and almond blend flour as it just added to the flavors!

For the crust:

1 1/2 cups of almond flour (I use the almond blend from the Gluten Free Mama)

1/3 cup of packed light brown sugar

5 tablespoons of coconut oil

For the filling:

1 cup of pure maple syrup

3 eggs

1/2 cup of packed light brown sugar

1/4 cup of almond flour

1/2 teaspoon of vanilla extract

1 1/2 cups of unsweetened shredded coconut

1 cup of chopped pecans

Preheat your oven to 425°F. In a medium bowl mix together the coconut oil, brown sugar and flour. Using a pastry cutter, fork or your hands, blend the ingredients until well mixed and crumbly.

crust ingredients

crust mixture

Spread the crust mixture in a 9×13 inch pan and press evenly into the pan with your fingers or the back of a spoon.

crust in pan

Bake in the oven for about 10 minutes or until lightly browned and slightly firm to the touch. Let cool while you work on the filling.

baked crust

In a large bowl beat together the maple syrup, flour, brown sugar, and eggs.

filling ingredients

Add the vanilla extract and shredded coconut and stir to combine.

adding coconut

filling mixture

Pour the filling mixture over top of the baked crust and sprinkle with the chopped pecans.

pouring filling into pan

chopped pecans

Bake in the oven for 12-15 minutes and then turn the heat down to 350°F and continue to bake for an additional 25-30 minutes or until the filling has set and become lightly browned.

Baked Glutin and Dairy Free Maple Bars

Cool completely before cutting into bars and serving. Or, if you want to serve them warm with the ice cream it is delicious but the bars will be a bit gooey and they tend to fall apart when cutting them. They may not look as good when cut while still warm, but they taste just grand!

This blog post was shared at: From the Farm Blog Hop

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