GF Cake Doughnuts

My little guy asked me this morning for doughnuts!  Ok, I can try that one. Here goes:


2 c sifted GF all purpose flour
3/4 c granulated sugar
2 tsp baking powder, aluminum free
1 tsp xanthan gum
1/4 tsp nutmeg
1 tsp salt
3/4 c buttermilk
2 eggs, lightly beaten
2 Tbs butter,  unsalted & melted


Preheat oven 425°F.  Lightly spray doughnut pan with non-stick oil.


Sift together flour, sugar, baking powder, xanthum gum, nutmeg and salt into large mixing bowl.  Add buttermilk, eggs and butter.  Mix until just combined.  Fill doughnut molds, 2/3 full.


Bake 9 minutes, or until tops are lightly browned and spring back when touched.  Let cool in pan a few minutes, and release onto cooling rack.  


Dust with powdered sugar, or if feeling a little decadent - glaze with chocolate!


Chocolate Glaze
1/4 c semisweet chocolate chips (I prefer Guittard)
1 Tbs butter, unsalted
1 Tbs corn syrup
1 tsp hot water


Melt chocolate chips with butter and corn syrup (either in microwave at half power or in bowl over hot water on stovetop).  Stir frequently until all melted, and stir in hot water until desired consistency. Use immediately to glaze doughnuts.


Really yummy!  My doughnut pan only holds 6, so I thought that I would try something different with the second batch.  I mashed one half banana and mixed it into the batter.  Baked it the same.  It was even better and my boys all loved fresh hot doughnuts!


Enjoy!
Carolyne

Note:  I used King Arthur Gluten Free All-Purpose Flour in this recipe.

Spicing Up Los Angeles

We Los Angelenos are so lucky to have SpiceStation!  They dish up some of the freshest and most interesting spices, herbs, sugars, salts & teas around.  Jars line the walls just waiting for you.  I found the staff to be most knowledgeable and helpful.  They grind your selections on the spot, to your specifications.  The prices are surprisingly reasonable.  You can even bring in your own containers.


Some of my favorites are the Chile Morita and Urfa Biber.  You may see them listed as ingredients in some of my recipes.  

If you find yourself in the Silverlake or Santa Monica area, be sure to visit.


The Spice Station - Silverlake
3819 West Sunset Blvd., LA CA 90026


The Spice Station - Santa Monica
2305 Main Street, Santa Monica CA 90405

Grilled Pork Tenderloin

Yummy grilled pork tenderloin! So easy to make, and my kids love it. The "secret" ingredient, Chile Morita, or smoked jalapeno peppers, gives this grilled pork a smoky complex flavor without kicking up the spice too much.

1.5 lb Pork Tenderloin

1 Tbs olive oil

2 cloves garlic, mashed or paste

2 tsp chile morita

1 tsp sea salt

1 tsp fresh ground pepper

BBQ sauce (optional)

Preheat the grill.  Use wire brush to remove old particles.


Pat dry the pork tenderloin. Mix all seasonings into a wet rub and rub into the tenderloin. Allow to marinate in refrigerator 30 minutes to 1 hour.

Place on grill, and turn quarter turns as necessary.  Grill until internal temperature reaches 155°. Remove from grill, cover with foil and allow to rest 5 - 10 minutes. Slice into medallions and serve with BBQ sauce!


Serves 4