Banana Coconut Nut Muffins- GF

I am speechless. These muffins are divine. Behold the loveliness...

I fell in love with a new recipe blog, La Tartine Gourmande. Great recipes and amazing photography...my two favorite things.

I ran across THIS recipe and since I had some ripe bananas just begging to be used for some baked good, I gave it a try. I didn't have any of the flours that were called for so I substituted a few flours and sweeteners and they turned out wonderful. Moist, light yumminess.

Banana Coconut Nut Muffins

Makes 16 Muffins

3 ripe bananas

2 eggs

2/3 C coconut palm sugar (or brown sugar)

1/3 C raw dark agave

1/3 C unsweetened shredded coconut + more for topping

1 C quinoa flour (I didn't have quinoa flour so I ground some quinoa flakes in my coffee grinder to make a fine flour)

1/2 C hazelnut flour or almond (I used almond flour. You can make your own by grinding almonds in a high speed blender until a flour or "meal" forms.)

1/2 C buckwheat or brown rice flour

1/2 C coconut oil, melted

1/4 C unsweetened coconut milk

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1 C walnuts, chopped (optional)

1. Preheat oven to 350 F. In a small bowl, mash the bananas with a fork; set aside.

2. In a large mixing bowl, beat the eggs with the sugar until light and fluffy.

3. Add the oil and agave and mix well. Add the coconut milk and mix.

4. In a separate bowl, combine the flours, grated coconut, baking powder, baking soda and salt.

5. Add the dry ingredient to the wet ones and mix until just combined.

6. Add the mashed bananas and mix gently. Add the nuts and mix gently.

7. Fill the muffins papers nearly to the top. Sprinkle with more shredded coconut.

8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

*You could replace the 2 cups of gluten free flours with whole wheat flour if you prefer to not make them gluten free.

Chocolate Cake Doughnut Balls - GF

I made these for my family and everyone liked them, even the GF haters. :)

Gluten Free Chocolate Cake Doughnut Balls

2 eggs, beaten

2 C buttermilk (you can make your own by adding 2 TB of apple cider vinegar to 2 cups milk or other dairy alternative)

1/4 C butter, melted

5 C gluten free all-purpose flour blend (I used Bob's Red Mill)

1 C sugar

1 tsp nutmeg

1/2 C unsweetened cocoa powder

1/2 tsp cinnamon

2 tsp baking soda

1 tsp baking powder

2 tsp salt

1. Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.

2. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.

3. Let the dough rest for 15 minutes. Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F). Make the chocolate glaze (recipe to follow) and keep warm until ready.

4. Using a small cookie dough scoop. Carefully drop each doughnut ball in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.

5. Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm roll in chocolate glaze.

Chocolate Glaze

5 TB unsalted butter

4 oz. Semisweet chocolate chips

2 C powdered sugar

1 1/2 tsp vanilla extract

1/4 C hot water

1. Fill the bottom of a double boiler with 1 inch of water and bring to a simmer over medium heat. In the top pan of the double boiler, melt the butter and chocolate chips.

2. Remove from heat and whisk in the powdered sugar, vanilla and hot water until combined.

3. Set the top of the pan over the simmering water and keep the glaze warm until read to use.

4. Dip the doughnuts, one at a time, into the warm glaze, covering the top half of each with glaze.

5. Place the doughnuts, glazed side up, on a wire wrack and let the glaze set for 10 minutes.

Crispy and Creamy Doughnuts - GF

Heather made these after a week long craving for donuts. They are not "healthy" but they delicious and are gluten free and can easily be made dairy free as well.

Gluten Free Crispy and Creamy Doughnuts

Ingredients:

1 packet or 2 1/2 teaspoons yeast

1/8 cup warm water

3/4 cup lukewarm milk, almond milk, rice milk, or any milk substitute(scald then cool)

1/4 cup sugar

1/2 teaspoon salt

1 egg

3 tablespoons shortening(we used Earth Balance butter spread for the dairy free option)

2 cups gluten free flour blend(we used Authentic Foods)

1 1/2 teaspoons xanthan gum

Vegetable oil

Glaze

1 1/2 cups powdered sugar

3 tablespoons boiling water

1 teaspoon vanilla extract

Combine 1 cup flour with xanthum gum. In a large bowl or stand mixer, dissolve yeast in warm water. Add milk, sugar, salt, egg, shortening, and flour mixed with xanthan gum. Beat on low for 30 seconds scraping bowl constantly. Beat on medium for 2 minutes scraping bowl occasionally. Add additional flour and beat until smooth. Dough will be soft and slightly sticky.

Dust a clean surface with flour blend. Gently roll out dough and cut into shape. Cover and let rise until double(40-50 minutes). While donuts are raising prepare glaze.

Heat the vegetable oil in a deep fat fryer to 350 degrees. Slide donuts a few at a time into the oil and fry until golden. When donuts are slightly cook dip into the glaze and let drip on a cooling sheet.

Coconut Flour Blueberry Muffins - GF

I made these muffins one night as my first experiment with coconut flour. They turned out amazing! Everyone in the family loved them, especially Aaron. They are most and fluffy and delicious.

Coconut Flour Blueberry Muffins
½ cup coconut flour, sifted
½ teaspoon sea salt
½ teaspoon baking soda
6 eggs ⅓ cup agave nectar
⅓ cup coconut oil
1 tablespoon vanilla extract
1 cup blueberries, fresh or frozen

1. In a small bowl, combine coconut flour, salt and baking soda
2. In a large bowl, combine eggs, agave, coconut oil and vanilla and blend well with a hand mixer
3. Mix dry ingredients into wet, blending with a hand mixer
4. Gently fold in blueberries
5. Place batter in paper lined muffin tins
6. Bake at 350° for 20-25 minutes
7. Cool and serve

Makes 12 muffins

(Recipe from Elana's Pantry)