Cinnamon Apple Granola Squares Recipe

Filling:
4 medium MacIntosh apples peeled + chopped into small cubes (about 1/4" cubes)
2 tsp lemon juice
1/3 cup water

*Add above ingredients to a medium saucepan.  Bring to a boil and boil for 2-3 minutes. Reduce heat and add dry ingredients (listed below) one by one until apples are softened and mixture is thick. Remove from heat.

Dry ingredients (added to above apple mixture):
2 TBL + 1 tsp coconut sugar
1 tsp cinnamon
1/8 tsp nutmeg
1.5 tsp tapioca or arrowroot starch
Pinch salt

*Once the mixture is thick, remove from heat. Begin to make the crust.

Crust:
3/4 cup cashew butter (or nut butter of choice)
2 tsp vanilla
1/4 cup pure maple syrup
3 TBL coconut oil (at room temp)
1 cup pulsed Bee Free Gluten Free original mix (plus 1/2 cup more for the crumbled top)
1/4 cup coconut flour
1/4 tsp baking soda
Pinch salt (ONLY if cashew butter is unsalted, omit otherwise)
1 tsp cinnamon
Pinch nutmeg

Take 3/4 of the crust mixture and press it down into a parchment lined 8x8 baking dish. Cook the crust for 8 minutes at 350 degrees F. While the crust is cooking, add 1/2 cup of the Original Warrior Mix (NOT pulsed - chunks are good!) to the remaining crust mix. As soon as the crust comes out of the oven, place apple mixture evenly on top and dollop the remaining crust + Original Warrior Mix on top in clumps. Cook for 25-30 minutes at 350 degrees F. Enjoy! Best served refrigerated, or warm with vanilla coconut ice cream.