Tigernut Apple Pie Bars

Directions

For the apple filling: 

1. Preheat the oven to 350 F and line a 9×9″ baking pan with parchment paper.
2. Using a saucepan, combine the apple filling ingredients and set over medium heat. Stir to combine and simmer for 5-8 minutes (stirring often) or until the apples soften. Set aside.
3. For the crust, combine the dry ingredients and mix until well incorporated. Stir in the wet ingredients and stir until the dough is fully combined.
4. Using the square baking sheet, flatten the majority of the crust onto the bottom of the pan until it’s evenly thin. You’ll save about 3 tbsp of the crust dough for the topping.
5. Par-bake the crust in the oven for 8 minutes. Remove from the oven and allow to cool for 5 minutes.
6. Layer the apple filling on top of the crust and evenly distribute. Crumble the remainder of the crust topping over the apples and slightly flatten it.
7. Bake the bars in the oven for another 25-30 minutes or until the crust topping is golden brown. Remove from the oven and allow to cool for about 5 minutes before carefully removing from the pan. Allow to cool further and slice into 9 bars. Top with optional caramel sauce and compliant ice cream if desired.

For the optional caramel sauce: 

1. Combine the coconut cream, sugar, and salt in a saucepan over medium heat and stir to combine. 
2. Bring to a low boil, and reduce to a low simmer, stirring often. 
3. Simmer for about 10 minutes, or until the caramel is reduced and browned.

Notes

It’s best to melt the coconut butter using a double boiler method. Do not microwave coconut butter or it will burn.

Credit: Unbound Wellness

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/