gluten-free apple pie bites

apple week

Hi friends! Apple Week continues today with a recipe for apple pie bites, adapted from one I came across at The Washington Post online. Unfortunately I don’t have a picture of these babies … you’ll just have to trust me on this. They’re: 1) delicious; 2) easy to make; and 3) gluten-free! In other words, these apple pie bites are the bomb dot com.

For the crust:
– 1/2 cup gluten-free flour {I used coconut flour, which turned out very well}
– 1/2 cup almond flour or almond meal
– 1/2 tsp cinnamon
– 2 tbsp agave syrup or maple syrup
– 2 tbsp unsweetened applesauce
– 1/4 cup ice water

For the filling:
– 1 cup finely diced, skin-on apple
– 2 tbsp unsweetened applesauce
– 1 tsp vanilla extract
– 1 tsp agave syrup or maple syrup
– 1/2 tsp ground cinnamon

1. Preheat oven to 375 degrees. Lightly grease a mini muffin pan and set it aside.

2. In a medium bowl, whisk together the flour, almond meal and cinnamon. Add the maple syrup, applesauce and water; stir to form a soft dough.

3. Divide the dough evenly among the wells of the mini-muffin pan. Use your fingers to press down the dough so that it lines the bottom and sides of each well.

4. Now make the filling: stir together the apple, applesauce, vanilla extract, maple syrup and cinnamon in a separate bowl. Divide evenly among the dough-lined muffin pan wells, pressing down the filling so it is firmly packed.

5. Bake for 15 to 18 minutes; the edges of the tarts will be lightly browned and the filling will have settled a bit. Cool in the pan for 5 minutes, then use a fork to gently dislodge and transfer each tart to a wire rack to cool.

These are the perfect light dessert or portable snack! Happy baking!

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you might also enjoy these recipes:
apple cake with crumb topping and a brown sugar glaze
baked sugar & cinnamon donut holes
melinda’s vegetable salad with apples, bacon & honey-apple vinaigrette

my favorite gluten-free baking supplies

Happy Thursday, everyone! Is it just me, or does today feel like Friday to anyone else? It’s bizarre that this week feels long because it’s actually been a short week with the holiday on Monday! Oh, well. It’s still been a good one!

As I shared a couple weeks ago, I’ve recently been trying to go gluten-free, and it actually hasn’t been nearly as difficult as I expected … I feel energized and vibrant, which could be because I’ve eliminated gluten or could simply be because I’m eating more fruit and veggies than ever! Either way, I’m loving it!

One of the things I was most concerned about in going gluten-free was that I would miss baking. You all know how I love to bake, and I was worried that eliminating regular baking flour would cause my baked goods to be … well, gross. But I needn’t have worried. Even if you aren’t gluten-free, there are some wonderful alternative flours you might want to try out just for the fun of it! Here are my current faves:

gluten free baking supplies edit

As far as baking styles go, I’m a by-the-seat-of-my-pants baker. A little bit of this, a little bit of that … I like to experiment! Typically, if a recipe calls for two cups of regular flour, I’ll add about a cup of gluten-free flour, 3/4 a cup of gluten-free oats, and 1/4 to 1/2 cup of other things!

1. Trader Joe’s Gluten-Free All Purpose Flour

gluten free flour

This is my favorite gluten-free flour base. It’s a mix of rice flour and tapioca flour, and it is a perfect substitute for all-purpose flour! I’ve also tried Bob’s Red Mill brand of gluten-free all-purpose flour, and that kind was good also, but I like this Trader Joe’s version better.

2. Gluten-Free Rolled Oats

oats

I love baking with oats! They make muffins and breads heartier and healthier. Plus I think they give baked goods a great texture. Just makes sure you purchase a gluten-free version of rolled oats, if gluten-free matters to you! {Sometimes wheat sneaks into things you wouldn’t expect…}

3. Almond Meal

almond meal

This an easy way to slip more heart-healthy almonds into your diet! An added bonus: almond meal makes baked goods extra moist. Just be careful not to add too much, or your finished product might be a little too crumbly.

4. Ground Flaxseed

ground flaxseed

I started adding a few tablespoons of ground flaxseed into my muffin and bread batter even before I went gluten-free. Flaxseed is packed full of omega-3s and fiber. I usually just add 1/4 a cup at most, so I can’t really taste it, but if you like a rich nutty flavor you can add more! You can also sprinkle ground flaxseed over your cereal or hot oatmeal for a morning nutritional boost.

oatmeal

So, there you have it: my current arsenal of favorite gluten-free baking products! Are any of you gluten-free bakers? I would love to hear your recommendations!

Have a wonderful day! Eat something yummy!