Donuts gluten-free.

 A first time am baked theirs for ten years ago. And simple version of millet flour, and recipe am found by TV by Julia Visotskaja, and at home plums are stayed and am baked.And after in Redaction REN TV am given for my colleagues, we are true taste cooked and eaten, and am written in my notebook recipe and forgot, and in 10 years am remembered and cooked as gluten-free, simple recipe.

15 pieces ripe,sweet plums, 50 gr yeasts, one tbl.sp. sugar, glass for warm water, 300 gr for gluten-free universal flour, sweetener by taste, you can not add, but for me donuts need to be a sweet.

Yeast dilute in sugar in warm water,add flour, sweetener. Tjick pastry getting , not a very dense, and need flows down from spoon, but thick, that not flows out from plums, when you will fry donuts. Wet plums in pastry, am with a tbl.sp. turned out  in pastry and on a pan added in w armed oil. And  browned from one side, fry a next side and on a sheet towels apply for oil absorbing. Taste donuts are awesome, with fried crust, juicy,sweet  inside, and eat theirs better a warm and with a good company with aroma tea.

Coconut balls.

350 gr universal gluten-free flour, coconut jar for creams, 2 eggs, or 2 tbl.sp. changers for eggs with 6 tbl.sp. of water.

Pinch for salt, soda, sweetener by taste.

Mix all, plastic pastry getting and thick, not sticky to hands, in pan warm oil, oil is much for 2 fingers from bottom, form with hands are small balls and fry in warmed oil, and on a sheet apply, fat absorbing and eat.

Corn donuts.

A cup for universal gluten-free flour, my cup is 280 ml, 1.5 cup for cornflour, 2 eggs, or 2 tbl.sp. changer for eggs, with 6 tbl.sp. of water, cup for vegetable milk, 3 tbl.sp. olive oil, 1/4 tea.sp. soda, sweetener by taste.

Form pastry, if sticky to hands, liquid add corn flour. Dense and plastic pastry getting need. Pinch a piece, roll till sausage and roll in ring, pinch edges. Fry in warmed oil, entering full donuts in oil, apply on towel, sprinkle a coconut chips or sugar powder.

 Turkey pie with mushrooms.

500 gr fillet turkey, 150 ml. chicken broth, 2 tbl.sp. olive oil, 4 middle champignons  , one tbl.sp. thick coconut creams, 3 tea.sp. gluten-free flour, one tea.sp. mustard, 1/4 tea.sp. for nutmeg, 1/2 tea.sp. thyme of 2 pieces of bay leaf, salt, pepper by taste, bunch for green onion.

Fillet of turkey cut on thin strips, and on warmed pan with olive oil 2 tbl.sp. cook on a middle fire. Salt, pepper by taste. A small bunch for greens chop, and add to turkey. 1/3 tea.sp. nutmeg, 1/2 tea.sp. of thyme, or 2 bay leafs, mix all. Strip on cut are mushrooms are 4 middle, and in pan for 1 tbl.sp. coconut creams thick, 3 tea.sp. gluten-free flour, add one tea.sp. mustard, 150 ml. chicken broth, mix all, low fire.  And let s cook. And you are to warm oven till 200C, turn in and cook pastry, which is ready. And on plastic carpet sprinkle flour, and apply pastry, with hands form thin layer , by a form you're baking, and on 2 cm a more her size.

Filling is ready. Add in form for baking and after use plastic carpet and turn over pastry on form, close her a pastry, and ends wrap to inside, forming a roll by a pie form. And of pastry remains cut decorations. Bake till a good golden colour, in browned, give a cool for ten min.