Banana Doughnuts with Banana Frosting

I can't believe I haven't posted this recipe yet!  I have only made these once.  Yes, they were THAT good!  Soft, "cakey" banana goodness!  Enough said!

You won't believe they are gluten free!

Enjoy!
Kirsten

PS: The recipe came from The Food Network Magazine.  I cut it out, so I'm not sure which issue.

BANANA DOUGHNUTS WITH BANANA FROSTING

1 1/4 cups gluten-free flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoons ground cinnamon
1 cup granulated sugar
2 eggs, at room temperature
1 3/4 cups mashed ripe bananas (about 4 bananas)
4 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/4 cup shortening, at room temperature
2 1/4 cups confectioners' sugar
1/4 teaspoon fresh lemon juice

1)  Make sure your eggs and shortening are out on the counter so they are at room temperature when you are ready to make this recipe.

2)  Preheat the oven to 350F and grease two non-stick, 6-count doughnut pans.

3)  In a large bowl, whisk together the flour, baking powder, salt and 1 1/2 teaspoons cinnamon.

4)  In a small bowl, whisk together the granulated sugar, eggs, 1 1/4 cups mashed bananas, 2 teaspoons vanilla and the oil.

5)  Stir the wet ingredients into the dry until just combined.

6)  Spoon the batter about 3/4 full into the prepared pans.  Bake until golden and a toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on a rack.

Frosting:

1)  In a food processor, combine the shortening, confectioners' sugar, the remaining 1/2 cup banana, 2 teaspoons vanilla and 1/4 teaspoon cinnamon, and the lemon juice.

2)  Glaze the cooled doughnuts with the frosting.

NOTES:

~I used "Sylvana's All Purpose Flour Mix", under Gluten-Free Flour Blends on my blog.

~A wire rack works well for glazing, that way any drips fall under the rack, instead of pooling around the bottom of the doughnut.

Tomato Cucumber Salad

This is one of my favorite recipes and it has come in handy this week, since I am doing a two-week elimination diet.  I had it as a snack last night after dinner.  It's fresh, tangy, crunchy and of course, gluten-free!

Enjoy!
Kirsten

TOMATO CUCUMBER SALAD

3 tomatoes, chopped
2 large cucumbers, peeled and chopped or sliced
1/2 a large onion, peeled and sliced into strips

Dressing:

3 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon oregano
1/8 teaspoon salt

1)  Place the cucumber and onion in a medium sized glass bowl.

2)  Add the tomatoes and toss.

3)  Make the dressing by combining all dressing ingredients in a small bowl and whisking until combined.

4)  Pour the dressing over the veggies and toss.

5)  Add salt & pepper to taste.  Refrigerate for at least an hour to let the flavors combine.

NOTES:

~I recommend using Roma tomatoes because they are meatier with less excess juice.

~You can alter the amount of veggies you use.  If you like less tomato, great, more onion, perfect.  This is a very flexible recipe that you can tailor to your personal preferences!

~I like to add a sweetener to cut the tang of the vinegar a little.  You could use honey, agave, cane sugar or stevia.  I usually add some stevia to mine, so it has the sweetness without the calories.

~This salad is also delicious if you replace the oregano with dill.

~If you like a little "heat", add a couple of pinches of cayenne or red chili pepper.

Southwestern Two-Bean Salad

Another recipe from my cousin Kristin.  Super yummy salad, perfect for summer BBQ's!  Loads of protein, fresh flavors and gluten-free!

Enjoy!
Kirsten

PS: The recipe comes from the Pampered Chef "The Great Outdoors" cook book.

SOUTHWESTERN TWO-BEAN SALAD

Dressing:

1/2 cup white vinegar
1/4 vegetable oil
1 tablespoon sugar
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Salad:

2 - 15 ounce cans pinto beans, drained and rinsed
1 - 15 ounce can black beans, drained and rinsed
1 - 15 1/4 ounce can whole kernel corn, drained
1 large red bell pepper, chopped
1/2 cup finely chopped red onion
2 fresh jalapeno peppers, seeded and finely chopped (1/4 - 1/3 cup)
1/4 cup snipped fresh cilantro

1)  For dressing, whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in a small bowl and set aside.

2)  For salad, place drained and rinsed beans in a large bowl.  Add all other salad ingredients and toss until mixed.

3)  Add dressing to bean mixture and mix gently.  Cover and refrigerate 2-3 hours to allow flavors to blend.

NOTES:

~The recipe calls for 1 tablespoon of sugar, but we use only 1/2 a tablespoon and it's plenty sweet.

Tabouleh Salad

This is a recipe that I got from my cousin Kristin.  She made it for a family get together and I had to have the recipe!  It's super healthy, delicious and of course, gluten-free!

Enjoy!
Kirsten

TABOULEH SALAD

1 cup quinoa (cooked)
1 cup loosely packed, roughly chopped flat-leaf parsley
1 1/2 cups diced tomatoes
1/4 cup green onion, chopped
1 cup diced cucumber

DRESSING:

1/4 cup freshly squeezed lemon juice
1/4 teaspoon minced garlic
1 teaspoon kosher salt
4 tablespoons extra-virgin olive oil

1) To prepare the dressing, in a small non-reactive bowl, whisk together all ingredients.  Taste and adjust seasonings if needed.

2)  In a large salad bowl, toss together the parsley, tomatoes, green onions and cucumber.

3)  Add the quinoa (after it has cooled).

4)  Pour dressing over salad and toss to combine.

5)  Taste and adjust seasonings if needed.

Sweet Potato Spice Cupcakes

I made these cupcakes yesterday for the first time and they were AMAZING!  Super moist and flavorful and you'd never know they were gluten-free!!  If you've never had treats made with sweet potato, don't be afraid, it's very much like pumpkin.  These cupcakes actually remind me of carrot cake, with the nuts and raisins and the cream cheese frosting.  This recipe is a keeper for sure!

Enjoy!
Kirsten

PS: The recipe comes from one of my all time favorite gluten-free cookbooks called "Recipes for Gluten-Free Kids, fun eats from breakfast to treats!"

SWEET POTATO SPICE CUPCAKES

2 cups mashed sweet potatoes
1 1/2 cups Gluten-Free All Purpose Flour Blend
1 1/4 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/4 teaspoon ground allspice
3/4 cup canola oil
2 eggs
1/2 cup chopped walnuts or pecans, plus additional for garnish
1/2 cup raisins
Cream Cheese Frosting (recipe follows)

1)  Preheat oven to 325F.  Line 18 standard (2 1/2-inch) muffin cups with paper baking cups.

2)  Whisk flour blend, sugar, baking powder, baking soda, cinnamon, salt, xanthan gum and allspice in a medium bowl.

3)  Beat mashed sweet potato, oil and eggs in large bowl with electric mixer at low speed until blended.

4)  Add flour mixture; beat at medium speed 30 seconds or until well blended.

5)  Stir in 1/2 cup nuts and raisins.

6)  Spoon batter evenly into prepared muffin cups.

7)  Bake 25-30 minutes or until toothpick inserted into centers comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan.

8)  Prepare Cream Cheese Frosting.  Frost cupcakes when completely cool and garnish with nuts.

FROSTING:

1 8-ounce package of cream cheese
1/4 cup (1/2 stick) butter
1 1/2 cups powdered sugar
1/4 teaspoon salt
1/4 teaspoon vanilla

1)  Beat the cream cheese and butter with an electric mixer at medium-high speed until creamy.

2)  Gradually beat in the powdered sugar until well blended.

3)  Beat in the salt and vanilla.


NOTES:

~About 1 1/2 pounds of sweet potatoes, cooked, peeled and mashed.  I peeled them first, then boiled them.

~The flour blend is on my blog under "Gluten Free Flour Blends" and it's the one called Gluten-Free All Purpose Flour Blend - from the "Recipes for Gluten-Free Kids" cookbook.

~I used walnuts, but pecans would be delicious too!

~I used golden raisins, but regular raisins would be great too!  I also made some without nuts or raisins for my boys.

~The recipe made about 21 cupcakes.