Gluten Free Caramel Apple Pie Bars

• Vegan
• Gluten free

• Produce

  • 1 3/4 cups Delet noor dates, pitted
  • 2 Zucchini, small

• Refrigerated

  • 6 tbsp Dairy-free milk

• Breakfast Foods

  • 1/2 cup Rolled oats, gluten free

• Canned Goods

  • 1 cup Applesauce

• Baking & Spices

  • 1 tsp Baking soda
  • 2 1/2 tsp Cinnamon
  • 1/2 cup Filling
  • 2 cups Gluten free flour all purpose white blend
  • 4 tsp Guar or xanthan gum
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola oil

• Nuts & Seeds

  • 1/4 cup Hemp seed

Found on petiteallergytreats.com

Description

Ingredients

• 2 cups gluten free flour all purpose white blend
• ½ cup gluten free rolled oats
• 6 Tbsp dairy free milk
• ½ cup filling (found below)
• ½ cup canola oil
• 4 tsp guar or xanthan gum
• 1 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• 2 small zucchini
• 1¾ cups pitted delet noor dates
• ¼ cup hemp seed
• 1 cup applesauce
• 1 tsp vanilla
• 1½ tsp cinnamon
• ¼ tsp salt

Directions

• Add ¼ cup dates into high powdered food processor and pulse to coarsely chop. Set aside for later use.
• In the same food processor, combine washed and coarsely chopped zucchini with remaining 1½ dates, hemp seeds, cinnamon, salt and blend until smooth. Occasionally scrap down sides.
• Reserve ½ cup to use for topping.
• Combine all dry ingredients in a large bowl and mix well. Add ½ cup of filling, oil and dairy free milk and mix until a crumbly dough forms. Reserve ½ cup of dough top layer.
• Press dough evenly into a greased 13x9 inch pan.
• Bake at 350 for 8-10 minutes or until crust starts to brown on the edges.
• Remove from oven and layer with ½ cup applesauce, remaining filling, coarsely chopped dates and another ½ cup of applesauce. Evenly sprinkle bits of reserved dough for the top crust.
• Bake for 25-30 minutes or until top is golden brown and center dry to the touch.
• Refrigerate any leftovers or freeze.