Gluten Free Banana Cake w/ Butter Cream Icing

Banana Cake with Butter Cream Icing

2/3 Cup Buttermilk
2/3 Cup Shortening, butter flavored
3-4 Bananas, mashed
3 eggs
1 2/3 Cup Sugar
2 1/3 Cup GF Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2/1 tsp Cream of Tartar
½ tsp Xanthan Gum

Grease and flour 13x9 pan. Preheat oven to 350 degrees. Mix buttermilk, shortening, bananas, eggs and sugar. Add dry ingredients and mix. Bake 30-40 minutes. Cool and frost.

Butter Cream Icing

3 Cups powdered sugar
1/3 Cup Margarine
2 Tbsp Milk

Mix all ingredients.

Gluten Free Apple Cornbread Dressing

Gluten Free Apple Cornbread Dressing

Fold together:

4 cups Gluten Free Bread, cubed and dried
4 cups Gluten Free cornbread, cubed and dried
2 ½ cups Gluten Free Chicken broth
1 Cup apple juice
3 eggs, beaten

Sauté in 6 Tbsp Butter and add:
1 cup onion, diced
1 cup celery, diced
2 cups Granny Smiths or Braeburn apples, cored, peeled and diced
½ cup chopped parsley
¼ cup chopped fresh sage
1 Tbsp fresh Thyme leaves
Salt and pepper

Preheat oven to 375 degree; coat a 9 x 13 pan with nonstick spray. Fold breads, broth, apple juice, and eggs together. Sautee onion, celery, in butter in a nonstick pan over medium heat until soft. Add onion mixture and remaining ingredients to bread mixture. Mix well the mound into baking dish, bake until top is browned. Approximately 45 minutes.

Gluten Free Jicama Slaw

Gluten Free Jicama Slaw

2 cups Jicama peeled and julienned
½ cup carrots, peeled and shredded
2 Tbsp scallions, minced
1 Tbsp jalapeño, seeded and minced
3 Tbsp fresh orange juice
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp honey
½ tsp kosher salt

Combine Jicama, carrots, scallions and jalapeños in a bowl. Whisk juices, oil, honey and salt and pour over slaw mixture. Toss well to coat.

Gluten Free Broccoli, Chickpea & Tomato Salad

Gluten Free Broccoli, Chickpea & Tomato Salad

1 head of fresh Broccoli
1 Tbsp Dijon Mustard
2 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
½ Red Onion, minced
Dash of salt
Dash of pepper
1 pint of Cherry Tomatoes, halved
1 can Chickpeas, drained and rinsed

Cut florets from broccoli and steam until crisp-tender. In a large bowl, whisk Dijon mustard with red wine vinegar, olive oil, and red onion. Season with salt and pepper. Add halved tomatoes, chickpeas and broccoli. Toss to coat. Serve chilled or at room temperature.

Gluten Free Side Dishes

Squash Casserole

5 or 6 yellow squash – sliced and cooked
1 med onion – chopped
1 egg slightly beaten
2 slices Gluten Free toasted bread crumbs
½ stick margarine
½ recipe Gluten free Mushroom soup

Combine all ingredients (except GF toast). Put in casserole dish and sprinkle Gluten free toast over top.
Bake 350º for 30 minutes.