Gluten-Free Banana Nut Cake Donuts

Gluten-Free Banana Nut Cake Donuts
Gluten-Free Banana Nut Cake Donuts

Banana Nut Cake Donuts – GF, refined sugar-free
Makes: 8-10 donuts

INGREDIENTS


1 cup Bob’s Red Mill 1 to 1 gluten-free baking flour
1/4 cup coconut sugar
1/2 cup almond flour
1 heaping tsp cinnamon
1/2 tsp ginger powder
1 tsp baking powder
1 egg
1 cup mashed ripe banana (about 2 bananas)
1/4 cup coconut water (or swap for equal amount of nut milk)

METHOD


Preheat oven to 350F. In a large bowl combine all the dry ingredients. In a separate bowl whisk together the wet ingredients. Pour the wet into the dry and mix until incorporated. Pour batter into a prepared donut pan and bake for 12min or until cooked through. Recipe makes about 8 donuts (depending on the size of your pan)! For the glaze I just melted some coconut butter with a bit of coconut oil (this thins it out to make a glaze) and drizzled it on top. You can add a bit of maple syrup or honey for a sweeter drizzle. I sprinkled each donut with crushed walnuts and lots of cinnamon. Store them in the fridge for up to 1 week (they actually taste even better when chilled)!

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Gluten-Free Banana Nut Cake Donuts

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Simple Raspberry Rhubarb Jam

Simple Raspberry Rhubarb Jam

Simple Raspberry Rhubarb JamGF, vegan, paleo, refined sugar-free
Makes: about 16oz

INGREDIENTS


3 large stalks of rhubarb
2 cup raspberries (I used frozen)
1/4 – 1/2 cup honey (depending on how sweet you’d like it)
1/2 cup peeled chopped apple
1/2 Tbsp chia


Add everything except the chia seeds to a large pot and simmer over low heat until the rhubarb is broken down and the jam is thick and rich. Remove from the heat and stir in the chia. Let the jam cool completely before storing in an airtight jar. This recipe also freezes well, so you can make a big ol’ batch!

 

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Simple Raspberry Rhubarb Jam

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Gluten-Free Sun Butter Apple Cake

Gluten-Free Sun Butter Apple Cake

Sun Butter Apple Cake – GF, refined sugar-free
Makes: 8×8 pan

INGREDIENTS


1 cup Bob’s Red Mill 1 to 1 gluten-free baking flour
1/4 cup coconut sugar
1 tsp cinnamon
1 1/4 tsp baking powder
Pinch salt
1/2 cup mashed banana (about 1.5 bananas)
1 cup finely chopped or grated apple
2 large organic eggs
1/4 cup sunflower seed butter
2 Tbsp oil (I used avocado oil)

METHOD


Preheat oven to 350F. In a large bowl combine all the dry ingredients. In a separate bowl whisk together the wet ingredients. Pour the wet into the dry and mix until incorporated. Pour the batter into a parchment lined 8×8 pan and bake for 18min or until cooked through and brown on the bottom. Let the cake cool completely before drizzling👉🏻For the drizzle I simply melted coconut butter and mixed in a bit of cinnamon and maple syrup!

 

Hey, did you give this recipe a try?

Be sure to let me know your thoughts! Leave a comment below and/or share a photo on Instagram using the hashtag #courtsholisticife.

 

Gluten-Free Sun Butter Apple Cake

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