Gluten Free Easy Banana Cue

 

 

Gluten Free Easy Banana Cue
 
Gluten Free Easy Banana Cue
Author:
Recipe type: Dessert
Cuisine: Filipino
Ingredients
  • saba banana, from Asian Market
  • Canola oil
  • ½ cup brown sugar (enough for 5 bananas) - gluten free
  • bamboo skewers
Instructions
  1. Heat oil in a deep pan or wok to medium high heat. Make sure you have enough oil about 1½ inches.
  2. Peel the bananas and fry them stirring constantly about 3 minutes. When they start to brown, add brown sugar and stir until the sugar sticks to the bananas and browned. Thread them on bamboo skewers. Serve
Notes
Make sure pick the ones that are ripe but not overripe.
This is very popular in the Philippines. Very tasty!

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Gluten Free Fried Bananas

 

Gluten Free Fried Bananas
 
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Gluten Free Fried Bananas
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 3 ripe bananas
  • 1 cup Bob's Red Mill All Purpose Flour
  • 2 eggs
  • 1 teaspoon Clabber Girl Baking Powder - gluten free
  • oil for frying
  • ½ cup Kinnikinnick Bread Crumbs - gluten free
  • 2 tablespoons baker's sugar
  • ½ cup Hershey's Chocolate Chips - gluten free
  • ¼ cup half and half
  • Vanilla ice cream
Instructions
  1. Cut bananas into desired lengths.
  2. In a large bowl, combine flour, baking powder, bread crumbs and sugar. In a shallow bowl beat the eggs. Heat oil in a deep fryer. Dip bananas into the egg then to the flour mixture. Deep fry until golden brown. Continue cooking all the bananas.
  3. In a small saucepan, combine chocolate chips and half and half. Heat on low until become smooth. Serve bananas with vanilla ice cream and drizzle chocolate syrup. Yum!

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Gluten Free Berry Banana S’mores

 

 

Gluten Free Berry Banana S'mores
 
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Gluten Free Berry Banana S'mores
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • Gluten Free S'moreables Graham Style Crackers by Kinnikinnick
  • Kraft Jet- Puffed Marshmallows - gluten free
  • Hershe'y Milk Chocolate Bars (1.55 oz. only) gluten free
  • Welch's Strawberry Spread - gluten free
  • fresh strawberries, sliced
  • 1 banana, sliced
Instructions
  1. Layer milk chocolates on the graham crackers. Top with slices of fruits. Spread 1 tablespoon of strawberry spread on remaining cracker. Line foil on a toaster pan and toast marshmallows and place on top of fruit slices. Top with the other cracker with the spread. Gently press down and serve.
Notes
You can toast the cracker with the chocolate if you want the chocolate slightly melted.

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Gluten Free Snack Bites

 

 

Gluten Free Snack Bites
 
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Gluten Free Snack Bites
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • Udi's Gluten Free Ancient Grain Millet-Chia Bread
  • slices of apples
  • confectioner's sugar
  • Philadelphia Cream Cheese - gluten free
  • smoked salmon, Morey's Smoked Salmon are gluten free
  • 1 tablespoon capers
  • Nuttela - gluten free
  • avocado
  • 1 banana, sliced
  • 1 hard boiled egg
Instructions
  1. Toast bread and use all the toppings the way you like it. Smoked salmon goes very well with cream cheese and capers. So with avocado and eggs; and bananas with Nutella. Yum!

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Gluten Free Coconut Cream Pie

 

 

 

 

Gluten Free Coconut Cream Pie
 
Prep time
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Total time
 
Gluten Free Coconut Cream Pie
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • FOR THE CRUST:
  • 2 cups Love Grown Sweet Cranberry Pecan Oat Clusters - gluten free
  • 4 tablespoons butter, melted
  • 2 tablespoons honey
  • FILLING:
  • 2 cups shredded young coconut
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 1 can Thai Kitchen Lite Coconut Milk - gluten free
  • ½ cup half and half
  • ½ cup Carnation Condensed Milk - gluten free
  • ¼ cup Clabber girl Cornstarch - gluten free
  • ¼ cup sugar
  • FOR THE TOPPING:
  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • toasted coconut flakes for garnish
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grind the oat clusters in a food processor then place in a large bowl. Add butter and honey. Mix nicely by hand. Grease a pie pan then press the oat mixture unto the pie pan. Bake for 5 minutes and let it cool for 5 minutes.
  3. Place the shredded coconut in a large saucepan. Add vanilla, condensed milk, egg yolks, half and half, coconut milk, sugar and cornstarch, mix well. Bring to a slow boil stirring constantly until becomes thick then remove. Pour the filling into the pie pan. Refrigerate for about 1 hour or until it becomes semi solid and firm.
  4. Mix the heavy cream, sugar and vanilla in a food processor and beat until it becomes thick. Spoon heavy cream mixture over the pie. Garnish with toasted coconut flakes. Serve
Notes
You can buy frozen shredded young coconuts at an Asian store. My favorite is the one from the Philippines. You must thaw and rinse before you plan to make this.

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