1tablespoontapioca starch,or cornstarch if not on a paleo diet
zest of half a lemon
Heat oven to 350°F. Line an 8-inch square pan with parchment paper, leaving long edges for easy removal.
Combine almond flour, coconut flour, oil or butter, coconut sugar and salt in a large bowl. Set aside one quarter of the mixture for the crumble topping. Press the remaining mixture firmly into the lined pan. Bake for 12-13 minutes or until edges are lightly browned.
In a saucepan, combine diced apples with spices, salt, tapioca starch and maple syrup. Cook and stir over medium heat for 5 - 7 minutes or until thickened. Remove from heat.
Spread evenly over shortbread base. Sprinkle with pomegranate arils.
Top with remaining crumble mixture, pressing down gently.
Bake for 20 - 24 minutes. Let cool for 10 minutes, then carefully remove to a cooling rack to cool completely before slicing. Because the base of these bars is made with almond flour, these bars are slightly soft. Best stored in refrigerator.
While these bars are delicious when warm straight from the oven, it's best to let them cool so they will be easier to slice.The gluten-free base is made with almond flour, so it is slightly softer than a shortbread base made with wheat flour. These apple crumble bars stay firm when refrigerated. I have frozen them successfully, too. I line an air-tight container with paper towel, place the bars in a single layer, then cover with another layer of paper towel before sealing. The paper towel helps to absorb moisture and prevents the bars from becoming soggy when thawed.