Kick your mornings into gear with these power packed muffins! With just four main ingredients, these Sweet Potato Banana Bites are gluten-free, easy to make and they make a great snack for both kids and adults!

you will need: ripe bananas, sweet potato mash, eggs & nut butter. 

For recipe Click Here

ingredients
=========

1 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
2 1/2 tsp xanthan gum
1 tsp salt
1 cup sugar
1 cup shortening
1 egg or 1/4 liquid egg
2 tsp vanilla/almond flavour
1/4 cup potatch starch for kneading coloured sugars, 
sprinkles or frosting for decoration

method
=========

1. Preheat Oven to 350

2. In small bowl, whisk the flours, xanthan and salt, set aside.

3. In mixing bowl, cream sugar and shortening. Beat in egg and flavouring. Add dry ingredients, mixing enough to combine. Dough forms a soft ball. knead with hands in enough of the potato starch to make the dough easy to handle and roll out.

4. Working with half at a time, place plastic wrap over the dough and roll out to 1/8 inch thick. Cut into desired shapes and place on ungreased cookie sheet. Decorate with colour sugars before backing or frosting after. 

5. Bake for 13 minutes. Cool slightly before removing from cookie sheet.

Adapted from Bette Hagman's The Gluten Free Gourmet, revised edition.

makes 3 dozen

INGREDIENTS

===Cookies===

½ cup unsalted butter, at room temperature

⅓ cup sugar

1 egg white

½ teaspoon gluten-free pure vanilla extract

½ teaspoon pure almond extract

1 ¼ cups gluten-free flour blend*

⅛ teaspoon salt

===ICING===

1 cup powdered sugar

3 Tablespoons milk

½ teaspoon pure almond extract

food colouring

Sprinkles

INSTRUCTIONS

In a large mixing bowl, cream together butter and sugar. Beat in egg white, vanilla extract, and almond extract. Add in the flour and salt, mixing thoroughly.

Wrap the dough in plastic wrap and place in the refrigerator to chill for at least 2 hours.

Preheat your oven to 350 degrees F.

Place your chilled cookie dough on a silicone baking mat or a large sheet of parchment paper, cover with a sheet of plastic wrap, and roll the dough to about ¼” thickness using a rolling pin. Place the rolled out dough back in the refrigerator for 15 minutes to chill.

Once the dough is rolled out and chilled, cut into desired shapes and place the cut outs on a baking sheet, working quickly.

Repeat steps 4 & 5, until all the dough is cut out.

Bake cookies for 8-10 minutes, or until just barely starting to brown on the bottom. Remove from oven and allow to cool completely.

Once the cookies are cool, mix all of the icing ingredients together, except for the food colouring. Separate into 3 small, deep bowls. Add two drops of blue food colouring to one bowl, and two drops of food colouring to another bowl, stirring both until colour is fully incorporated.

Dip each cookie into the desired frosting and then add sprinkles on top. Allow the cookies to set completely before eating.

makes 8 dozen cookies

Ingredients:

3 tbsp ground flax meal
9 tbsp water
1/4 cup coconut oil, melted
1/2 cup maple syrup
2 tsp vanilla
1/2 cup baking cocoa
2 1/2 cups gfree flour blend*
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
Icing sugar for rolling, approx. 1 cup

Method:

Preheat oven to 350℉

Place flax in a large bowl, add water and mix with a whisk. Let stand for 5 minutes

Add melted coconut oil, maple syrup, and vanilla and mix well.

Sift in dry ingredients, mix until the dough comes together.

Roll into 1 inch balls. Roll each ball in icing sugar in small bowl until coated.

Arrange 2 inches apart on greased or wax lined baking sheets.

Bake for ten minutes. Cookies will be soft. Let stand on sheets for 5 minutes then transfer to a wire rack to cool.

Super moist and fudgy double chocolate glazed donuts. Heck yea!

For the Doughnuts

3/4 cup GFree flour mix

1/3 cup cocoa

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/4 teaspoon salt , to taste

2 and 1/2 tablespoons melted coconut oil, cooled to room temperature

1 egg (use flaxseed egg for vegan)

1/4 cup packed brown sugar*

3 tablespoons granulated sugar*

1 and 1/2 teaspoons vanilla

2/3 cup buttermilk , or 1 teaspoon vinegar mixed with 2/3 cup milk (prefer almond)

For the Glaze

3/4 cup icing sugar*

3 tablespoons cocoa

3-4 tablespoons coconut cream

2 teaspoons corn syrup light or dark

sprinkles optional

Instructions

Preheat the oven to 350F degrees. Spray a doughnut pan with non-stick cooking spray.

In a medium bowl whisk together the flour, cocoa, baking soda and salt.

In a separate medium bowl whisk together the melted oil, egg, sugars, vanilla & buttermilk.

Add the dry ingredients into the wet & whisk until combined. The batter will be thick.

Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin.

Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean.

Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack

While the doughnuts are cooling, make the glaze. Whisk together the icing sugar, cocoa and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.

Once the doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.

*Healthy Alternatives:

To cut down on some of the sugar in this treat, you can use sweeteners like stevia and stevia mixed with black strap molasses (for added iron, calcium and magnesium & to re-create brown sugar) and natural syrups for the icing. Mix as directed about with similar amounts, taste-testing as your go.

I love these topped with white icing and sprinkles like here or chocolate glaze from these double chocolate donuts.

Ingredients

1 cup GF flour

1 teaspoon baking powder

1 teaspoon xanthan gum

1/4 teaspoon salt

1/4 cup granulated sugar*

1 egg (or flax egg for vegan)

1/4 cup buttermilk, or 1 teaspoon vinegar mixed with 2/3 cup milk (prefer almond)

3 tablespoon milk

1 tablespoon coconut oil, melted

1 teaspoon vanilla extract

For the Glaze

3/4 cup icing sugar*

3-4 tablespoons coconut cream

2 teaspoons corn syrup light or dark

sprinkles optional

Instructions

Preheat the oven to 350F degrees. Spray a doughnut pan with non-stick cooking spray.

In a medium bowl whisk together the flour, cocoa, baking soda and salt.

In a separate medium bowl whisk together the melted oil, egg, sugars, vanilla & buttermilk.

Add the dry ingredients into the wet & whisk until combined. The batter will be thick.

Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin.

Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean.

Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack

While the doughnuts are cooling, make the glaze. Whisk together the icing sugar and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.

Once the doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.

*Healthy Alternatives:

To cut down on some of the sugar in this treat, you can use sweeteners like stevia and stevia mixed with black strap molasses (for added iron, calcium and magnesium & to re-create brown sugar) and natural syrups for the icing. Mix as directed about with similar amounts, taste-testing as your go.

Vinegar Pastry:
1 cup white rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 rounded tsp xanthan gum
3/4 tsp salt
1 tbsp sugar
3/4 cup shortening
1 egg, lightly beaten
1 tbsp vinegar
2-3 tbsp ice water

directions:

In a medium bowl, whisk together the first 6 ingredients. Cut in shortening. Blend together the beaten egg, vinegar and water. Stir into the flour mixture, holding some back, until the pastry holds together and forms a ball. (Kneading will not toughen this pastry.)

Form 2 balls and place in a bowl; cover and refrigerate for 30 minutes. Remove and roll out, one at a time between 2 sheets of plastic wrap dusted with sweet rice flour. To place in pie tin: Remove top sheet and, using the other for ease of handling, invert the dough and drop it into the pan. Shape it into the curves before removing the second piece of plastic wrap. For crust to be used later, bake in a preheated 450 over for 10-12 minutes. For a filled pie, follow directions for that out.

-The Gluten-free Gourmet, Bette Hagman.