Perfect for the eggless eater in your life!
This recipe came about because my nephew, Theo, has an egg allergy. Being the cook and baker that I am, it became my mission to find fun recipes that he could also enjoy. Dessert was a top priority! I adapted this recipe from the cookbook The Perfect Cookie. They are great as cookies, but I wanted to simplify and try them as bars. I also created a different frosting. These bars/cake have quickly become a family favorite.
Plus, did I mention that this is an Iowa State Fair Honorable Mention recipe?
Ingredients
Makes 9 Servings
8 Tablespoons Unsalted Butter
3/4 Teaspoon Saigon Cinnamon
1 1/2 Cups All-Purpose Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/8 Teaspoon Nutmeg
1/8 Teaspoon Ginger
1/8 Teaspoon AllSpice
3/4 Cup Unsweetened Applesauce
3/4 Cup Packed Light Brown Sugar
1 Tablespoon Apple Cider Vinegar
1 Granny Smith Apple, for topping
Glaze Ingredients
1 Cup Powdered Sugar
1 1/2 Tablespoons Unsalted Butter, Softened
1 Ounce Cream Cheese, Softened
2 Teaspoons Milk (any kind, I like 2% or Oat)
1 Teaspoon Vanilla Extract (I like Mexican Vanilla)
Directions
Preheat the oven to 350 degrees.
Line a 8x8 baking dish with parchment paper and spray with cooking oil.
Melt butter in a sauce pan over medium-high heat. Swirl constantly until butter is dark golden.
Add the cinnamon and continue to cook, stirring, for about ten seconds. Transfer the butter to a bowl and let it cool for about 10 minutes.
In a small bowl, combine the flour, baking soda, nutmeg, ginger, allspice and salt. Set aside.
In a large bowl, whisk together applesauce, brown sugar and apple cider vinegar.
Add butter mixture to the bowl with the apple mixture and whisk until combined.
Stir in the flour mixture until combined. It may start to bubble as the vinegar reacts with the baking soda. This is normal!
Pour the mixture into the 8’x8’ dish.
Cover with aluminum foil and bake for 25 minutes. The foil will help the bars bake evenly without overbaking the top.
Remove the foil after 25 minutes and continue baking for 15 more minutes or until a toothpick comes out clean from the middle.
Set aside to let cool and make the glaze.
Combine all glaze ingredients in a small bowl.
Hand mix or use a hand mixer at a low speed until creamy.
Once the bars are completely cool, cut 3x3 for nine bars, frost or store for individual bar glazing.
Glaze can be stored in the fridge for 2-3 days.
Slice the Granny Smith apple into ¼ inch slices. Cut the slices into four pie slice shaped pieces.
Soak in lemon water to keep from browning.
Dry and top each piece of apple bar with a slice of Granny Smith Apple.
Enjoy!
NOTE: These bars can be covered and stored on the counter for 3-4 days. If you like your bars warm, heat in the microwave for 10-15 seconds!
As winter approaches, these are definitely a treat you can bring out for holidays or just to enjoy throughout the week. My husband would argue these are also breakfast material, but I'll let you be the judge of that.
Try it out and let me know what you think! Tag me on Instagram or Facebook at The Garden and Grub, and hashtag #thegardenandgrub #theosapplesaucebars, and leave me comments below!
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