Tasty Thursday: Gluten-Free Apple Bites

So this is part of the rest of that bag of pre-chopped apples I had and I needed to have a quick gluten-free dessert to bring with us to Thanksgiving (which we didn’t end up going to…so I ate them all myself…) and BAM GF Apple bites (or little mini apple pies).

Gluten-Free Apple Bites | Becoming Mrs. Strong


  • 1 C Gluten-Free Flour
  • 6 tbsp butter, cold and cubed
  • 2 tbsp ice water
  • 1 tsp salt
  • 1 tsp sugar
  • 2-3 large apples, cubed/diced
  • 1/4 c sugar
  • 1/4 c brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of salt
  • 1 tbsp flour
  • 1 tsp vanilla extract


  1. Making the dough: In a large bowl mix butter and flour. Then add salt and sugar. Add the ice water and mix until a dough starts forming. Wrap dough in saran wrap and leave in the fridge for 30 minutes (if using gluten-free all purpose flour, I’d suggest maybe an hour)
  2. Cut up the apples into small bite size pieces that will fit in a muffin tin. In a medium bowl mix sugar, brown sugar, cinnamon, nutmeg, flour and vanilla extract. Then add in the apples and mix.
  3. Remove the dough from the fridge and roll out the dough. Find a bowl or something that is slightly larger than your muffin tins and start cutting out the circles from the dough. Squish them into an un-greased muffin tin and remove any extra from the top. Poke a couple holes in the bottom using a fork and fill with your apple mixture.
  4. From here you can make lattice with the extra dough, do a crumb topping or just leave it as is. I did a crumb topping which was just some flour, oats, brown sugar and a splash of vanilla to hold it together sort of.
  5. Place the muffin tin in the oven at 375 degrees and bake 30-35 minutes or 35-40 minutes if using regular flour.

Tasty Thursday: Gluten Free Apple Cake (Crockpot)

The other day I realized I had a gallon size ziploc bag in the freezer filled with diced apples that had vanilla and cinnamon/sugar mix on them from a couple months ago when I bought a couple bags of apples from an orchard. I was trying to think of what I could do with them that wouldn’t require a ton of effort because I was feeling particularly lazy that morning and I wanted something that I could eat soon. So of course I hopped on Pinterest and checked out my gluten-free board, my breakfast board and then did a little searching until I found a recipe that fulfilled all of my requests. An apple cake made in the crockpot! So I modified it a little since I had to use gluten-free flour and since I already had the apples all set I didn’t need to add more cinnamon or vanilla. It turned out fantastic! So below is the full recipe in case you don’t have the whole ready to go apples like I did that morning!

Gluten-Free Crockpot Apple Cake | Becoming Mrs.Strong


  • 1 C Gluten-Free Flour
  • 3/4 C Brown Sugar
  • 2 tsp. Baking Powder
  • 1 tsp. Cinnamon
  • 1/4 tsp. Salt
  • 3 Large Apples, Chopped
  • 2 Eggs Beaten
  • 2 tsp. Vanilla


  1. Mix dry ingredients and toss with apples.
  2. Beat eggs and vanilla and pour over.
  3. Mix to form a thick batter.
  4. Pour in Crock Pot and cook for 2 hours on high. Voila, you’re done and ready to eat!

Note: Original recipe from Joy in My Kitchen.

Tasty Thursday: Gluten-Free Puppy Chow

Okay okay I know it’s not technically Thursday, but I promise it’s worth it to post this earlier than Thursday. Plus this is the 49th post and for my 50th post I’ve got something awesome to share with you!

So this is like one of my favorite snacks ever. I grew up with puppy chow and the way we made it was awesome. My sister introduced us to it on one of her visits when I was growing up and I’ve loved it ever since. Some of you may call it “Muddy Buddies” but you’re wrong. Sorry. Puppy Chow just sounds soooo much cooler. Anyways, when we make it we toss it all into a trash bag (brand new of course) and toss it all together that way. That was probably 90% of the appeal to me growing up – the fact that everything was thrown together into a trash bag and that it was called Puppy Chow. If you don’t like the trash bag way then just use a ziploc bag (**cough** wimp **cough**). I’m feelin a little sassy today can’t ya tell?

GF_Puppy Chow


  • 1 box gluten-free chex – it helps if it’s just the plain kind, but I might need to try the Chocolate Chex too one day for an extra helping of chocolate!
  • 1 cup chocolate chips – you may need a little more than that
  • 1/2 c peanut butter
  • 1 1/2 c confectioner’s sugar (aka powdered sugar)
  • 1 (new) trash bag – or several gallon size ziplocs


  1. Melt the chocolate and peanut butter together in a pan on the stove. Stir to keep from burning.
  2. Throw the chex into the trash bag and once the chocolate/peanut butter mix is melted, pour the mix into the trash bag with the chex. From here it’s a “Shake Fest”. Basically shake and make sure all of the chex is totally coated with the chocolate/peanut butter mix.
  3. Once they’re all covered in chocolate, dump the confectioner’s sugar into the bag and start another “Shake Fest” – making sure that the chex is now totally covered in the powdered sugar.
  4. Let it cool a little…and begin to devour the most amazing snack you will ever have eaten!

Tasty Thursday: Gluten-Free Baked Oatmeal

The other day I had a huge craving for a chocolate coconut something…but it kinda had to be for breakfast since it was like 8 a.m. So I hopped onto Pinterest and found a ton of recipes with those two ingredients and so I landed on a baked Chocolate Chip Coconut Oatmeal for breakfast. It was a relatively quick thing to make, probably not suitable for an everyday thing but it was fun on a lazy morning!

GF_BakedOatmeal | Becoming Mrs. Strong


  • 1/2 c (gluten-free) oats
  • 1/8 tsp salt
  • Sweetener (I used a sprinkle of sugar)
  • 1/4 tsp vanilla extract
  • 1/4 c liquid (milk of choice, water, coconut milk, etc. I used almond milk)
  • 1 or 2 tbsp coconut butter
  • Chocolate Chips – it’s up to you just how  much you want (I did a small handful)
  • Shredded Coconut  – it’s up to you how much (I did a small handful)


  1. Preheat oven to 380 degrees.
  2. Combine dry ingredients, then mix in the wet ingredients. Pour into a small baking pan, loaf pan or 1-cup ramkin. Cook for 20 minutes or more, until it’s firm. Let it cool a little and then dig in!

Note: Original recipe from Chocolate Covered Katie.