That magical combination of salty and sweet in a gluten-free, dairy-free mini donut. Enjoy these little gems gulit-free!
I hope people clicking through to this recipe won’t become annoyed at the title because Healthy Salted Caramel Mini Donuts don’t contain caramel. Instead they contain something that is a great healthy substitute for caramel – Peanut Butter Cookie Lara Bars (Lara Bar is the product/brand name and Peanut Butter Cookie is the flavor). Believe it or not, when you purée dates and peanuts together, which is all that a Peanut Butter Cookie Lara Bar is, you get something that tastes remarkably like caramel and not at all like peanut butter. These bars are not as chewy and gooey as caramel but they are intensely sweet, and the flavor is about as close to caramel as the combination of any two all natural, whole foods could possibly be, which is why I knew they would work perfectly in a healthy version of mini salted caramel donuts. I make a version of these bars, which I will be posting at a later date, but when I don’t have time to make my own, Lara Bars are my “go-to” snack bars. (Note, this is not a sponsored post – I just love Lara Bars!) (more…)
The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month members post recipes to their blogs following a theme set by the group moderators. Links to all Recipe Redux posts appear at the bottom of this page.
This month’s Recipe Redux theme is a fun one – First Cooking Recollections. It’s always interesting to hear how someone who is passionate about their work first became interested in it. For many food bloggers that initial spark of interest in cooking happened, as it did for me, at a young age. I have vivid childhood memories of a Charlie Brown cookbook that belonged to my sister. Between the pages, that over the years became encrusted with dried bits of batter, was a recipe for Lucy’s Lemon Squares. We made those lemon squares countless times and this is where my love for anything lemon was born. Later, when I was older, I remember making Italian stuffed shells from a recipe I pulled out of Seventeen Magazine. I used that recipe so often that the paper it was printed on started to disintegrate and I had to make a photo copy, which I still have today! But the cooking memory I have that is strongest, perhaps because of the visual it creates in my mind’s eye, is that of making pancakes – a big red mixing bowl and a box of Bisquick sitting on the counter with a dusting of this classic baking mix seemingly scattered everywhere. Although there were only a few ingredients to stir together, I nevertheless made a complete mess of the kitchen, but those pancakes sure tasted good. Traditional pancakes disappeared from my diet long ago and now, when a craving for pancakes hits, I make Baked Quinoa Chia Pancakes. (more…)
Chocolate Avocado Oil Cake with Raspberry Chia Filling is a decadent chocolate cake made with almond flour, avocado oil, coconut sugar, raspberries, and chia seeds. To say that this cake is moist is a gross understatement. Each melt-in-your-mouth bite is like a heavenly little pillow of intense chocolate deliciousness, so it’s hard to believe that this cake is gluten-free, dairy-free, grain-free, paleo friendly, and contains no refined sugar. (more…)