Miso-Glazed Doughnuts

(by Kay Douglas)

(adapted from Chopsticks magazine)

1 c. Bob’s Red Mill Gluten Free 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

Glaze:

1 T. almond butter

2 T. maple syrup

1/4 to 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 cup; 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 to 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.