My Mom keeps asking me what I plan to make for Christmas dinner. Now, when I go home all I want to do is revert back into my 16-year-old self, lay on the couch, and eat food prepared for me.
But… I’m ahem…an adult (what?!), so I guess it’s time to suck it up and act like one.
I decided that I had to make a histamine friendly dessert since, well, I learned my lesson at Thanksgiving… Ugh… cheesecake, buttery pie crusts and brownies, oh my!
These delicious apple crumble bites are the real thang! They have a buttery taste but without the butter, they’re super crispy, and are also sweet and tart all in two (or one) bite. YUM!
These Apple Pie Bites are:
- Low Histamine
- Paleo
- Vegan
- Gluten Free
- Dairy Free
- Refined Sugar Free
- Perfect Dessert for Christmas
- Full of Apples!
You know my affinity for apples. I truly eat an apple a day. Yes, maybe it’s a bit of an obsession, but I see no harm in it. These little bites totally speak to my apple-filled soul and I can’t wait for the holidays to share with family and friends!
Mini Apple Pie Recipe
Print RecipeIngredients
- 1 1/2 cups gluten free flour (I like Cup4Cup)
- 1/4 tsp salt
- 3 tbsp + 1 tsp coconut sugar
- 2 tsp + 1/2 tsp cinnamon
- 2/3 cup coconut oil (scoop-able, not liquid)
- 1/4 cup cold hemp milk (or any nut milk will do)
- 1 medium apple, thinly sliced and cut into 1/2 inch long pieces
- 1/4 cup apple cider
- 1/4 cup gluten free flour
- 2 tbsp dairy-free butter (I like Earth Balance Soy Free Spread)
Instructions
Preheat oven to 400 degrees
Add the cut pieces of apple and apple cider to a small pot. Bring to boil then simmer for 10 minutes, stirring occasionally
Spray a cupcake tin with coconut oil
While apples cook, whisk together gluten free flour, salt, 1 tsp coconut sugar and 2 tsp cinnamon in a large mixing bowl
One spoonful at a time, cut in the coconut oil using a pastry cutter or fork. You want the end result to be a sandy consistency
Pour in the hemp milk and using clean hands knead the dough until well combined
Spread out a piece of parchment paper, lightly flour the surface and scoop out a ball of the dough. Using a rolling pin, flatten out the dough to about a 1/4 inch
Using a round cookie cutter, cut out as many circles as there is enough dough. Place the circles into the cupcake tin, making sure the dough circles run up the sides and are pushed down into the bottom of the tin
In a separate mixing bowl, combine 1/4 cup gluten free flour, 3 tbsp coconut sugar, 1/2 tsp cinnamon, 2 tbsp dairy-free butter and mix with your hands so that it forms a crumbly topping
Once apples are fork tender scoop a few pieces into the dough-lined muffin tins then sprinkle the crumble mixture on top
Bake for 20-25 minutes, or until the crumble topping is lightly browned
xo,
L
