Banana Fritters (Gluten-Free)

1 cup GF baking and biscuit mix

1/3 cup coconut milk

1/2 teaspoon GF baking powder

1/2 cup sucanat (sweetener) or sugar of your choice

2 egg yolks, room temperature

1/2 teaspoon sea salt

2 lemon, zest

3 large bananas, mashed

Pure vegetable oil (for frying)

Whisk all the dry ingredients. Set aside. In a separate bowl, combine all the wet ingredients and add to the dry.

Add a few inches of oil to a deep sided skillet.  When it reaches 375 F, drop 5 teaspoonfuls of the dough in and cook for 5 minutes flipping over halfway during cooking. 

Remove donuts from the oil with a slotted spoon. Drain on paper towels. Repeat process until all the batter is used up. 

When donuts are cool enough to handle but still warm, toss them in the cinnamon-sugar mixture to fully coat.

Cinnamon Sugar:

1/2 cup raw brown sugar

2 teaspoons cinnamon

Toss to combine.

Chocolate Ganache:

1/4 cup chocolate chunks (60%) or similar

1/4 cup heavy cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.

Serve warm with chocolate ganache or dipping sauce of your choice.  Enjoy!

Chocolate Fruit Truffles

Truffles:

6 extra large chocolate chip cookies, chopped into small pieces

1 cup dried cranberries

1 cup dried apricots, chopped into small pieces

1/2 cup raw almonds, chopped into small pieces

1/2 cup butter, melted (add more if mixture is too dry)

2 tablespoons orange zest

3 tablespoons cocoa

In a large mixing bowl, combine cookies, dried fruit, orange zest, and melted butter. Stir well to fully combine. Drop a small scoopful into the palm of your hand to form a ball. Repeat until all the ingredients is used up. Keep refrigerated while you prepare the Chocolate Ganache

Chocolate Ganache:

1 cup chocolate chunks (60%) or similar

1 cup heavy cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.

Roll balls in chocolate ganache and put into small cupcake wrapper. Sprinkle with pure cocoa powder. Repeat until all the ingredients is used up.

Keep frozen.