Apple-Cinnamon Bars: Baking with Sucanat & Almond Flour

I am working on getting back into my ‘real food’ groove.  The holidays really messed us up.  I woke up today wanting apple-cinnamon bars so I ‘tweaked’ an old recipe to make it a little better for us.

Apple-Cinnamon Bars

What you need:  1/2 cup softened butter, 3/4 cup sucanat, 1/2 cup apple butter, 2 eggs, 1 teaspoon vanilla, 1/2  cup whole wheat flour, 1/2 cup all-purpose flour, 3/4 cup almond flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup apples peeled and finely chopped, 1 cup cinnamon chips


If you aren’t familiar with sucanat and almond flour I can tell you that they are great.  Sucanat is one of the most pure form of sugar.  I am incorporating almond flour in many recipes as I am attempting to cut back on the grains that we eat.  These ingredients can be costly and I am on a budget.  I order them in bulk at Amazon.  I will attach a link to both of these at the bottom of the post.

If you don’t have almond flour or sucanat here is how you can substitute for this recipe. Omit the almond & whole wheat flours and replace with 1 3/4 cups all-purpose flour.  Substitute 1/2 cup granulated sugar & 1/2 cup of brown sugar for sucanat.

What you do:  Heat oven to 350 degrees F.  Grease 13 x 9 inch pan.

In a large bowl, beat butter and sucanat with electric mixer on medium speed for about a minute.  Add apple butter, eggs, and vanilla.  Beat until well blended.  On low-speed, beat in flour, baking soda, and salt until well blended.  Stir in apple and cinnamon chips (Ava was my assistant today).

Spread batter into pan.


Bake fo 30 minutes.  Remove from oven and allow to cool for an hour.


I splurged and added a glaze to mine.  They are yummy without the glaze but I had a particularly sweet tooth today!

Glaze:  In a small bowl mix 1 cup powdered sugar with 2 tablespoons milk (I use Almond milk) until thin enough to drizzle.


Drizzle glaze over bars and slice to your desired size.



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