If you’re a fan of dessert recipes, such as an Easy Paleo Apple Crisp and Brown Butter Sourdough Chocolate Chip Cookies, you’re going to love this easy Gluten Free Pecan Pie Bars Recipe.

Sticky, sweet, crunchy, full of caramel, and perfectly rich, who wouldn’t love it? They’re easy to make and healthy to eat. They are a delicious option for those who are a fan of pecan pie, but looking to avoid corn syrup in their recipes. Don’t worry, this healthier option doesn’t compromise the original pecan pie flavor.

In addition, these bars are much more convenient and quicker than a pie.  They’re great for any time of the year but I especially love them around Thanksgiving and Christmas. 

WHY YOU’LL LOVE THeSe Gluten-Free Pecan Pie Bars

• Easy to Make. These easy pecan pie bars come together in under 15 minutes. The longest part is letting the bars completely cool after baking, but it is so worth the wait!! I promise!!
• Flavorful. These chewy pecan pie bars are a delicious bar that seriously tastes like true pecan pie. The buttery and sweet flavor of every bite makes you come back for more.
• Healthy Dessert. These healthy pecan pie bars are grain and gluten-free thanks to an almond flour shortbread cookie crust. They are also dairy-free thanks to a bit of coconut oil instead of butter and made with unrefined sugars like maple syrup and coconut sugar, plus we packed them with healthy fats thanks to the almond flour and pecans!

INGREDIENTS

Maple Syrup- Adds natural sweetness.

Blanched Almond Flour- Helps the crust come together and gives the crust its shortbread texture.

Pecans- The star of the show! The toasted and buttery flavor of the pecans makes every bite delicious.

Vanilla Extract– Adds flavor and sweetness.

Coconut Sugar- Adds natural sweetness. You can use brown sugar if preferred.

Coconut Oil- Brings the crust together, making it rich and shortbread-like.

Salt- The salt helps sharpen the flavors.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper and set it aside.
2. In a medium bowl, add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to press down evenly. Bake for 6-7 minutes. Set aside to cool while you make the pecan pie filling.
3. In a medium saucepan, add coconut sugar, maple syrup, vanilla, and place over medium-low heat. The caramel mixture will melt together and begin to simmer and bubble along the edges. Make sure you stir constantly during this process. Add in pecans and let the mixture continue to cook for 30 more seconds, then immediately pour the caramel pecan mixture on top of the cooled shortbread and evenly spread pecans over the top with a rubber spatula. Tip– you will need to do this gently, but quickly so the caramel doesn’t harden up.
4. Bake for 17-20 minutes, then remove from the oven and allow to cool completely. The mixture will solidify once it cools. Once completely cool, transfer to the fridge for at least an hour, then cut into 16 bars and serve. If the bars are too hard to cut, you may need to let them thaw out a bit at room temp for 10-15 minutes. Option to sprinkle with sea salt. Enjoy!

Tips for Making Gluten-Free Pecan Pie Bars

1. Let the crust cool: make sure to let the crust cool a bit before adding the pecan pie filling so that the filling and crust do not blend all together. Be sure to also let the bars cool before putting them in the fridge.
2. Remember to refrigerate: once the pecan pie bars have completely cooled, remember to refrigerate them for at least one hour before serving so that they stay together well. I know it’s hard, but these are so worth the wait!

Storing these Gluten-Free Pecan Pie Bars

I recommend storing these bars covered in the refrigerator for up to 1 week.

These easy Gluten Free Pecan Pie Bars are freezer-friendly! Once they’re completely cooled, simply place them in an airtight container and pop them in the freezer for up to 3 months. When you’re ready to enjoy one, just let it thaw a bit before eating.

Gluten Free Pecan Pie Bars

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• Author: Michelle Powell
• Total Time: 1 hour 40 minutes
• Yield: 16 bars
• Diet: Gluten Free

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Description

These easy Gluten Free Pecan Pie Bars seriously taste like a slice of your favorite pecan pie but are made healthy. They are loaded with wholesome ingredients and naturally sweetened with maple syrup. With only seven ingredients these Gluten Free Pecan Pie Bars are easy to make and are the perfect dessert for the holidays!

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Ingredients

For the shortbread crust:

• 1 ½ cups packed fine-blanched almond flour
• 3 tbsp melted and cooled coconut oil (or melted butter)
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• ¼ tsp salt

For the filling:

• ½ cup coconut sugar
• ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 ½ cups pecans, roughly chopped

Optional topping:

• Sea salt, for sprinkling on top

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Instructions

1. Preheat the oven to 350 degrees F. Line an 8×8 inch square pan with parchment paper and set it aside.
2. In a medium bowl, add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until it forms a nice thick crumb texture. Add to the pan and use your fingers to press down evenly. Bake for 6-7 minutes. Set aside to cool while you make the pecan pie filling.
3. In a medium saucepan, add coconut sugar, maple syrup, vanilla, and place over medium-low heat. The caramel mixture will melt together and begin to simmer and bubble along the edges. Make sure you stir constantly during this process. Add in pecans and let the mixture continue to cook for 30 more seconds, then immediately pour the caramel pecan mixture on top of the cooled shortbread and evenly spread pecans over the top with a rubber spatula. Tip– you will need to do this gently, but quickly so the caramel doesn’t harden up.
4. Bake for 17-20 minutes, then remove from the oven and allow to cool completely. The mixture will solidify once it cools. Once completely cool, transfer to the fridge for at least an hour, then cut into 16 bars and serve. If the bars are too hard to cut, you may need to let them thaw out a bit at room temp for 10-15 minutes. Option to sprinkle with sea salt. Enjoy!

Notes

• Let the crust cool: make sure to let the crust cool a bit before adding the pecan pie filling so that the filling and crust do not blend all together. Be sure to also let the bars cool before putting them in the fridge.
• Remember to refrigerate: once the pecan pie bars have completely cooled, remember to refrigerate them for at least one hour before serving so that they stay together well. I know it’s hard, but these are so worth it!

• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes

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If you’re a fan of dessert recipes, such as Brown Butter Sourdough Chocolate Chip Cookies and Easy Sourdough Cinnamon Rolls, you’re going to love this Easy Paleo Apple Crisp Recipe.

Fruit crisps and crumbles are some of my favorite fall desserts. They’re easy to make with whatever fruit happens to be in season. I love the delightful combination of tastes and textures: tangy stewed fruit, salty-sweet crumble, and scoops of melty ice cream.

I encourage you to give this apple crisp a try on one of these cold winter nights. It is an excellent way to use up those apples or any fruit crisps you have hanging around on your countertop.

WHY YOU’LL LOVE THIS Easy Paleo Apple Crisp

• Easy to Make. This apple crisp comes together in under 20 minutes. The longest part is cooking down the apples, but then everything else is easy to put together. This apple crisp is so delectable and requires simple ingredients.
• Flavorful. This Easy Paleo Apple Crisp checks all the dessert boxes. The sweet-tart apples, bright cinnamon flavors, fresh lemon juice, and a flavorful crumble topping are tasty with every bite.
• Healthy Dessert. A delicious dessert that’s also made with healthy ingredients? That’s a win in my book. It’s grain-free, paleo, dairy-free, and made with simple ingredients.

INGREDIENTS

Maple Syrup- Adds natural sweetness.

Blanched Almond Flour- Helps the crumble come together and makes the topping clumpy.

Walnuts/Pecans- Gives the topping its crunchy texture. You swap out the type of nuts for your favorite nut mixture.

Ground Cinnamon– Adds flavor and spicy goodness.

Coconut Sugar- Adds natural sweetness. You can use brown sugar if preferred.

Butter- Brings the crumble together, making it rich and streusel-like.

Apples- The star of the show. I opted for honeycrisp, but fuji and pink lady would be another great choice. If you decide to use granny smiths, I’d recommend adding another 1 tbsp of coconut sugar to sweeten the apples.

Lemon/Salt- Fresh lemon juice and salt helps sharpen the flavors.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Grease 4 ramekins with butter and place them on a baking sheet (in case of spills). Set it aside.
2. In a small bowl, mix 1 tbsp maple syrup, 1 tbsp almond flour, 1 cup chopped walnuts, 1/2 cup chopped pecans, along with 2 tbsp of butter, 1 tbsp of cinnamon, 2 tbsp of coconut sugar, and a pinch of salt. Combine it with a rubber spatula until it reaches a crumble consistency, and set it aside.
3. To a large skillet, melt the last 1 tbsp of butter over medium heat and add the sliced apples. Stir to coat them and cover the pan with a lid to help steam and soften the apples, about 8-10 minutes.
4. Once softened, sprinkle the apples with the remaining 1/2 tbsp of cinnamon, 2 tbsp of coconut sugar, a pinch of salt, and the juice of 1 lemon. Mix well and remove from heat.
5. Evenly divide the softened apple mixture among the 4 ramekins and top them with the crumble mixture. Place the baking sheet with the ramekins in the oven for 13-15 minutes, or until the crumble mixture has browned on top. Enjoy alone or with your favorite vanilla ice cream.

SUBSTITUTIONS/VARIATIONS

• Switch up the apple. I opted for honeycrisp, but fuji and pink lady would be another great choice. If you decide to use granny smiths, I’d recommend adding another 1 tbsp of coconut sugar to sweeten the apples.
• Change the nuts. Use your favorite nuts in this recipe like almonds, instead of pecans.
• Use one pan. This recipe is made as an individual apple crisp, but you can use a 9-inch round baking dish for one large paleo apple crisp. The baking temperature can stay the same, but the baking time will be 15- 20 minutes, so keep an eye on it.

STORAGE

This apple crisp is best within a few hours of baking, but leftovers keep well covered and refrigerated for up to 3 days, or frozen for up to 2 months. I love eating cold leftovers for breakfast with a scoop of plain yogurt. Or you can reheat them in a 350º oven, for about 10 minutes, or longer if frozen.

Easy Paleo Apple Crisp

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• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 4

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This Easy Paleo Apple Crisp with crumble topping is a perfect fall treat! With tender sweet-tart apples and a crunchy spiced topping, this recipe makes for a cozy fall (or anytime!) dessert. It’s grain-free, paleo, dairy-free, and made with simple ingredients, which makes it a healthy treat!

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Ingredients

• 1 tbsp maple syrup
• 1 tbsp blanched almond flour
• 1 cup raw walnuts, chopped
• 1/2 cup raw pecans, chopped
• 1 1/2 tbsp ground cinnamon, divided
• 4 tbsp coconut sugar, divided
• 3 tbsp softened butter, divided
• 3 medium apples, peeled, cored, and thinly sliced
• juice of 1 lemon
• pinch of salt

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Instructions

1. Preheat the oven to 350 degrees. Grease 4 ramekins with butter and place them on a baking sheet (in case of spills). Set it aside.
2. In a small bowl, mix 1 tbsp maple syrup, 1 tbsp almond flour, 1 cup chopped walnuts, 1/2 cup chopped pecans, along with 2 tbsp of butter, 1 tbsp of cinnamon, 2 tbsp of coconut sugar, and a pinch of salt. Combine it with a rubber spatula until it reaches a crumble consistency, and set it aside.
3. To a large skillet, melt the last 1 tbsp of butter over medium heat and add the sliced apples. Stir to coat them and cover the pan with a lid to help steam and soften the apples, about 8-10 minutes.
4. Once softened, sprinkle the apples with the remaining 1/2 tbsp of cinnamon, 2 tbsp of coconut sugar, a pinch of salt, and the juice of 1 lemon. Mix well and remove from heat.
5. Evenly divide the softened apple mixture among the 4 ramekins and top them with the crumble mixture. Place the baking sheet with the ramekins in the oven for 13-15 minutes, or until the crumble mixture has browned on top. Enjoy alone or with your favorite vanilla ice cream.

Notes

• This dessert is best served after baking but can be prepped ahead of time to save on time. For example, slicing the apples and creating the crumble topping.
• The ingredients are made to follow paleo guidelines, but you can swap ingredients out if needed like coconut sugar for brown sugar or almonds instead of pecans.
• The type of apple can be easily swapped with your favorite apple crisp choice.
• Another great paleo topping besides dairy-free vanilla ice cream is coconut whipped topping. It pairs well with this dessert. 

• Prep Time: 20 minutes
• Cook Time: 15 minutes

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As the weather gets colder, I like to eat more warm, comforting food. I love a good, hearty soup that is easy and filling. This Crockpot Gluten-Free Chili does not disappoint, just like my One Pan Creamy Chicken Gnocchi. It is a flavorsome soup to enjoy for lunch or as a main dish. The ground bison, beans, fresh tomatoes, and a spice blend taste heavenly with garnishes like cheese, sour cream, or green onions. Pair the chili with a side of cornbread and it’s the ultimate comfort food.

I encourage you to give this chili a try on one of these cold fall and winter days. It is an excellent way to use up those canned beans you’ve been staring at all year in your pantry.

WHY YOU’LL LOVE THIS Crockpot Gluten-Free Chili

• Easy to Make. This chili comes together in under 15 minutes. The longest part is cooking the beef, but then everything else is easy with putting all the other ingredients into the crockpot, and you set it and forget it. This chili is so delicious and doesn’t have too many ingredients to prep.
• Flavorful + Filling. With winter right around the corner, give me all the easy, filling, and flavorful soups. This Crockpot Gluten-Free Chili checks all those boxes. The ground bison, beans, fresh tomatoes, and a robust blend of spices in a slow cooker are mouthwatering with every bite.
• Healthy Dish. This chili should be called all the healthy things because every single ingredient is healthy for you. This soup provides a great mix of healthy carbs, proteins, fiber, and fats.

INGREDIENTS

Ground Bison- A good chili starts with quality beef. Quality beef enhances the flavors and overall texture of the chili.

Chili Mix Seasoning- A shortcut to chili making is buying the chili seasoning already mixed.

Pinto Beans/Black Beans- These two beans make for a delicious chili, but you can always substitute or add to with your preferred beans.

Tomato Paste– The savory tomato paste brings so much flavor to the chili.

Beef Broth- The delicious beef broth brings forth the mild, soupy consistency in the chili.

White Onion- The caramelized onion brings sweetness and flavor to the chili.

Garlic- This is the flavor powerhouse that brings the chili to life.

Tomatoes- Fresh and rendered down tomatoes add the perfect amount of sweetness and savoriness to the chili.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Lined a crockpot with a crockpot liner for easy clean-up. Place all canned items in the crockpot (drained/washed beans, tomato paste, and beef stock).
2. In a medium pan, brown the beef. Then drain the beef and add in chili seasoning with about ¼ cup water. Once the water and seasoning are absorbed, remove the beef and put it in the crock pot.
3. In the same pan, add some oil and caramelize the diced onions. Once caramelized, add the pressed garlic and mix for 1 minute. Once done add both to the crock pot.
4. Also in the same pan, add oil, and once hot, add the diced tomatoes until they are rendered down, and add those to the crock pot.
5. Gently, mix all the ingredients in the crockpot and cook on low for about 6 hours or on high for 4 hours.
6. Serve warm and top with sour cream, shredded cheese, green onions, and sliced jalapenos for extra spice.

SUBSTITUTIONS/VARIATIONS

• Switch up the beef. Not a fan of ground bison? No biggie you can use ground beef or ground turkey.
• Change the beans. Use your favorite beans in this recipe or add more bean varieties.
• Use different cheese. I used cheddar, but a spicy pepper jack would be delicious for a nice spicy kick.
• Add some spice. If you like spice, mix in a few teaspoons of chili powder or cayenne pepper to the chili mixture.

STORAGE

For storing this chili, place leftovers in an air-tight container and store it in the refrigerator for up to 4 days. Reheat chili on the stove or a microwave-safe bowl.

For freezing chili, use a freezer bag to store chili and remove any excess air. Lay the chili bag flat in the freezer for optimal storage. Freeze for up to three months.

Crockpot Gluten Free Chili

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• Author: Michelle Powell
• Total Time: 25 minutes + 6 hours
• Yield: 6-8

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Description

This is the best Crockpot Gluten-Free Chili recipe. It is the ultimate comfort food, combining ground bison, beans, fresh tomatoes, and a robust blend of spices in a slow cooker. It’s easy to throw together and is a crowd-pleaser that’s great on its own or topped with your favorite garnishes like cheese, sour cream, or green onions.

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Ingredients

• 2 cans 16oz pinto beans, drained and washed
• 2 cans 16oz black beans, drained and washed
• 1 can 8oz tomato paste
• 1 can 16oz beef broth 
• 1 lb ground bison (or any beef)
• 4 tbsp chili mix seasoning
• 1 white onion, diced
• 4 cloves garlic, pressed
• 3 tomatoes, diced

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Instructions

1. Lined a crockpot with a crockpot liner for easy clean-up. Place all canned items in the crockpot (drained/washed beans, tomato paste, and beef stock).
2. In a medium pan, brown the beef. Then drain the beef and add in chili seasoning with about ¼ cup water. Once the water and seasoning are absorbed, remove the beef and put it in the crock pot.
3. In the same pan, add some oil and caramelize the diced onions. Once caramelized, add the pressed garlic and mix for 1 minute. Once done add both to the crock pot.
4. Also in the same pan, add oil, and once hot, add the diced tomatoes until they are rendered down, and add those to the crock pot.
5. Gently, mix all the ingredients in the crockpot and cook on low for about 6 hours or on high for 4 hours.
6. Serve warm and top with sour cream, shredded cheese, green onions, and sliced jalapenos for extra spice.

Notes

• For easy cleanup, I recommend using a crockpot liner. This is the best invention ever!!
• Not a Bison fan? You can use any ground beef you’d like. The chili will still be delicious.
• For storing this chili, place leftovers in an air-tight container and store it in the refrigerator for up to 4 days. Reheat chili on the stove or a microwave-safe bowl.
• For freezing chili, use a freezer bag to store chili and remove any excess air. Lay the chili bag flat in the freezer for optimal storage. Freeze for up to three months.

• Prep Time: 10 minutes
• Cook Time: 15 mins 6 hours

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