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 Coconut Cream Pie

 

 

 

 

Gluten Free Coconut Cream Pie
 
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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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Gluten Free Santa’s Chocolate Cookies

 

 

Gluten Free Santa's Chocolate Cookies
 
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Gluten Free Santa's Chocolate Cookies
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 2 cups Bob's Red Mill All Purpose Baking Flour - gluten free
  • 1 large egg
  • 2 sticks butter
  • sliced almonds
  • coconut flakes
  • ½ teaspoon vanilla
  • ¾ cup sugar
  • ⅔ cup semi sweet Toll House Nestle Chocolate Chips, plus ½ cup more - gluten free
Instructions
  1. In a large microwavable bowl, combine butter and ⅔ cup chocolate chips. Microwave on high about 1 and ½ minutes or until melted and mix until smooth. Let it cool for about 3 minutes then add the sugar, vanilla and the egg. Mix very well. Add the flour and stir until well blended. Cover and refrigerate until firm about 30 minutes.
  2. Preheat oven to 350 degrees F. Shape dough into small balls. Makes about 18 cookies. Place them on a cookie sheet. Flatten ball if desired. Bake for about 8 minutes or until set. Remove from oven and let it cool completely. Decorate with the remaining melted chocolate chips, coconuts and almonds. Really good!
Notes
They need to be completely cooled down before decorating.

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Gluten Free Cassava Cake

 

Gluten Free Cassava Cake
 
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Gluten Free Cassava Cake
Author:
Recipe type: Dessert
Cuisine: Filipino
Serves: 8
Ingredients
  • 2 packages 16 oz. Simex Grated Frozen Cassava (from Asian supermarket), thawed
  • 2 packages 16 oz. Simex Frozen Shredded Young Coconut, thawed and drained
  • 1 can 13.5 oz. coconut milk
  • 2 Nestle Carnation Sweetened Condensed Milk - gluten free
  • 1 stick butter, melted
  • 2 eggs, beaten
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix the cassava, eggs, butter, 1 can of the condensed milk, coconut milk and 1 package of the young coconut.
  3. Grease a 13x9 inches rimmed baking dish. Pour the cassava mixture onto the baking dish. Bake for 45 minutes until lightly browned. Remove from the oven and top with the remaining young coconut and drizzle the remaining can of condensed milk. Bake for another 15 minutes. Let cool the serve.

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