(by Kay Douglas)
(adapted from Chopsticks magazine)
1 c. Bob’s Red Mill Gluten Free Baking Mix
1 1/2 t. baking powder
1 banana, puréed
3 T. maple syrup
1 T. coconut oil
1/8 t. sea salt
additional coconut oil
1 T. almond butter
2 T. maple syrup
1/4 - 1/2 t. red miso
Preheat oven to 350 F.
Sift the gluten free mix, baking powder, and salt into a bowl.
Using a hand blender or mortar and pestle, puree the banana and place it in a separate bowl. It should measure to 1/2 c.; if not, add water to increase the amount.
Add coconut oil and maple syrup to banana puree.
Combine dry ingredients with wet ingredients.
Coat a doughnut mold pan lightly with coconut oil, and fill with the mixture.
Bake for 12 - 15 minutes.
Combine glaze ingredients in a bowl and add water to make a spreading consistency.
After doughnuts have cooled, remove from the mold and glaze.
Makes 6 doughnuts.
(Read Seven Green Beans, the story that accompanies this recipe.)