GLUTEN FREE COOKIE DOUGH BITES RECIPES

Name: Gluten-Free Pineapple Upside Down Cake
Prep time: 15 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 1/4 cup butter; 2/3 cup packed brown sugar; 2 tablespoons light corn syrup; 9 slices pineapple in juice (from 16-oz can), drained; 9 maraschino cherries, drained; 1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix; 1/2 cup butter, softened; 2/3 cup water; 2 teaspoons pure vanilla extract; 3 eggs

GLUTEN-FREE PINEAPPLE UPSIDE DOWN CAKE - BETTYCROCKER.COM

Gluten-Free Pineapple Upside Down Cake - BettyCrocker.com image

Whip up Betty Crocker™ Gluten Free yellow cake mix to create a delicious fruit-topped dessert.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Yield 9

Number Of Ingredients 10

Ingredients

1/4 cup butter
2/3 cup packed brown sugar
2 tablespoons light corn syrup
9 slices pineapple in juice (from 16-oz can), drained
9 maraschino cherries, drained
1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
1/2 cup butter, softened
2/3 cup water
2 teaspoons pure vanilla extract
3 eggs

Steps:

Heat oven to 350°F. In 9-inch square pan, melt 1/4 cup butter in oven. Stir in brown sugar and corn syrup; spread evenly in pan. Arrange pineapple slices on brown sugar mixture. Place cherry in center of each pineapple slice.
In large bowl, beat cake mix, 1/2 cup butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 450 , CarbohydrateContent 67 g, CholesterolContent 105 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 44 g, TransFatContent 1/2 g

PROTEIN BALLS - 12 DELICIOUS RECIPES WITH GLUTEN FREE ...

Protein Balls - 12 Delicious Recipes with Gluten Free ... image

Easy Protein Balls made 12 Different Ways! Switch up your snack lineup with these easy no-bake protein bite recipes. They're perfect for on the go and include grain-free, refined sugar free, gluten free and nut-free options too!

Provided by Kelly

Categories Snack

Total Time 20 minutes

Prep Time 20 minutes

Yield 144

Number Of Ingredients 74

Ingredients

Click this link for Peanut Butter Protein Bites:
Click this link for Chocolate Protein Bites:
Click this link Apple Protein Bites:
1 cup dried apricots
1/2 cup cashews
1/4 cup almonds
3 tablespoons dried unsweetened coconut
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 tsp pea protein powder (, optional)
1/3 cup natural creamy almond butter (slightly heated)
2 tbsp maple syrup (, OR honey if not vegan)
1 small (1/4 cup) extremely ripe banana, mashed
1/2 teaspoon vanilla
2 cups rolled oats (gluten free as needed - I use Bob's Red Mill)
pinch of salt
1 tsp pea protein powder (, optional )
1/4 cup chopped cashews (or walnuts)
1/2 cup pitted dried dates
1/3 cup dried apricots or raisins
1/2 cup pecans or walnuts
1 1/2 cups grated carrots
1 cup shredded unsweetened coconut
1 tablespoon coconut oil
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tsp pea protein powder (, optional )
2/3 cup creamy almond butter (, slightly heated)
1 tablespoon coconut oil (melted)
1/3 cup maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup shredded unsweetened coconut
1 cup gluten free old fashioned oats
12 whole almonds (for garnish, optional)
1 tsp pea protein powder (, optional )
Click this link for Cranberry Energy Bites
1 cup dried apricots
1/2 cup cashew butter
1/2 cup shredded unsweetened coconut (divided )
2 tablespoons lemon juice
1 tablespoon coconut oil
1/2 tablespoon lemon zest
1/4 teaspoon sea salt
1/2 cup gluten free rolled oats
2 tablespoons shredded unsweetened coconut
1 tsp pea protein powder (, optional )
2/3 cup natural creamy almond butter (slightly heated)
1/3 cup liquid honey
1 2/3 cups old-fashioned rolled oats (gluten free as needed - I use Bob's Red Mill)
1/4 cup ground flaxseeds
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup raisins
1 tsp pea protein powder (, optional )
Click this link for Pumpkin Energy Bites
3/4 dried pitted dates
1 cup pecans
2 tablespoons pecan butter (can also sub with your favorite nut butter)
1 teaspoon pure vanilla extract
1 tablespoon coconut oil
1 teaspoon pure maple syrup (OR Lakanto sugar-free)
2 teaspoons unsweetened cocoa powder
12 pecan halves (optional for garnish)
1 tsp pea protein powder (, optional )
1/4 cup cashew butter (can sub with nut butter or seed butter of your choice)
1.5 Tbsp Lakanto sugar-free maple syrup (OR pure maple syrup)
2 tsp ground cinnamon
2 tsp pure vanilla extract
1/8 tsp fine sea salt
1 cup superfine blanched almond flour
1 tbs pea protein powder (can also sub with 2 Tbs more superfine blanched almond flour)

Steps:

For the Apricot Energy Bites
For the Banana Nut Energy Bites
For the Carrot Cake Energy Bites
For the Lemon Energy Bites
For the Coconut Almond Butter Energy Bites
For the Oatmeal Raisin Energy Bite
For the Turtle Pecan Energy Bites
For the Grain Free / Keto / Paleo Protein Bites

Nutrition Facts : ServingSize 1 energy bite, Calories 77 kcal, CarbohydrateContent 7 g, ProteinContent 1 g, FatContent 5 g, SaturatedFatContent 1 g, FiberContent 1 g, SugarContent 3 g

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GLUTEN-FREE PINEAPPLE UPSIDE DOWN CAKE - BETTYCROCKER.COM

Whip up Betty Crocker™ Gluten Free yellow cake mix to create a delicious fruit-topped dessert.
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Reviews 4
Total Time 1 hours 30 minutes
Calories 450 per serving

Bake 38 to 43 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Remove pan; cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

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