Last week I tried a recipe for gluten free donut holes that were a flop. This week I tried changing the flour blend. So here is my new and improved gluten free donut holes!

The original recipe is found on SparkRecipes called Faux (Baked) Healthy Donuts. The recipe itself is already gluten free but when I tried  it last week the kids didn’t like the Almond taste (neither did I).

So I switched the flour and added some glaze so here it is:

1/4 cup almond flour

1 cup Bob’s Red Mill All Purpose flour

1/4 tsp salt

1/4 tsp baking soda

3 eggs

2 Tbsp honey

1/4 cup coconut oil

1/2 tsp vanilla extract.

Mix all ingredients together in a bowl.

Pour into greased donut pan.

Bake for 10 minutes at 350 degrees.

I used my Babycakes Cake Pop Maker instead of a donut pan. Popped them in for 6 minutes and they were ready!

Glaze:

2 Tbsp milk

1 cup powdered sugar.

Mix and then dunk the donut holes in the glaze.

I used a cookie rack and the glaze drips down so I put a piece of wax paper underneath.

Everyone loved them!
I am sharing this recipe on Gluten Free Wednesdays.
Ligia

Freezer Cooking. I love it.
I’ve done different forms over the years including the full-on 30 meals in one session. I’ve visited the chains, like Dream Dinners. Now adays, with limited freezer space and limited time, I’ve been doing Mini Freezer Cooking Days. I’ve posted a few in the past here are the links:
Marinades
Ground Beef
Recently I decided on a different approach, which are mini freezer cooking days based on types of meat. Recently I received a Safeway Just for You coupon for $3.49 a pound ground beef. I don’t know what everyone else in the country is paying, but this is actually great! I purchased about 5 pounds and I also used 1 pound of ground pork.

So I just did a Ground Beef Mini Freezer cooking day. Here is what I made:

1. Saved 1 pound for meat loaf (two weeks from now). I wrapped it in a Ziploc gallon bag and froze it.

2. Used 2 pounds for Taco meat (which I used for dinner that night, froze 2 containers and kept one for Tuesday Night)

3. Browned 1 pound ground beef with onions for use in other meals and divided into 2 containers

4. Browned ½ pound of ground sausage and 1 pound of ground beef with onions to use in other recipes. I divided this into 3 Ziploc bags.

In total I get 10 “dinner starters” for 2 hours of work.

So what kinds of things can I make?

With the taco meat I can make tacos, taquitos, and an enchilada pie.

With the browned meat I can use when a recipe calls for browned ground beef like chili or spaghetti.

With the mixed pork and beef I can use to make spaghetti sauce and other recipes that call for a ground beef.

Betty crocker inspired me to do this so here is the link to these recipes:

Easy Dinner Starters
I am sharing this recipe on Gluten Free Wednesdays.
Ligia

My husband loves chocolate. I’ve been in the market for a new gluten free chocolate “something” recipe.
I found this recipe for Chocolate Pudding Cake in Family Circle magazine. I adapted it to fit our family.
I love that I can use my crock pot!

I substituted the canola oil with coconut oil and 1 cup milk with almond milk. We are also dairy free now. I used my flour blend instead of the all-purpose flour.
 
Ingredients
            3/4 cup  all-purpose flour
            1/4 cup  unsweetened cocoa powder
            1 box (3.4 oz) cook-and-serve chocolate pudding and pie filling
            1/4 plus 1/3 cup sugar
            2 teaspoons  baking powder
            1/4 teaspoon  salt
            1/2 teaspoon  ground cinnamon
            1/4 teaspoon  ancho chile powder (optional)
            1 cup  milk
            2 tablespoons  canola oil
            1 tablespoon  vanilla extract
            3/4 cup  mini chocolate chips
            3 tablespoons  chocolate sauce
            1 1/2 cups  boiling water
Whipped cream (optional)

Directions

1. Coat a 4-quart slow cooker bowl with nonstick cooking spray. In a medium bowl, whisk together flour, cocoa powder, pudding mix, 1/4 cup of the sugar, the baking powder, salt, ground cinnamon and, if desired, ancho chile powder. Make a well in center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in chocolate chips. Pour evenly into prepared slow cooker bowl.
2. In a small bowl, stir together chocolate sauce and remaining 1/3 cup sugar; pour in boiling water and stir until smooth. Pour over batter in slow cooker. Cover and cook on HIGH for 2 1/2 hours or until cake is puffed and top layer is set. Let stand, covered, 30 minutes before serving. Serve with whipped cream, if desired.

I am sharing this recipe on Gluten Free Wednesdays.
Ligia