Next month we are doing a gluten-free cooking class! Perfect for anyone looking to add a few gluten-free meals to your routine or get new meal ideas for a completely gluten-free diet.
Gluten Free Cooking with Chef Kendra Stanley
Thursday, April 25th, 4-7 pm • Open
Class Description: Join Chef Stanley to learn recipes that are Gluten Free. Fantastic recipes to include a Breakfast, Lunch, and Dinner dish. Don’t forget your dessert. Come Hungry. Leave Happy.
Meet Chef Kendra Stanley
Spaces are limited so sign up now!
Here’s a recipe to hold you over until the class:
Gluten-Free Banana Cake
Ingredients1 1/4 cup almond meal
1 cup sweet sorghum flour
1/2 cup tapioca or arrowroot starch
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
6 eggs, at room temperature
1/2 cup vegetable oil
1 cup of milk, room temperature
6 over ripe bananas (nastier the better), mashed
Preheat oven to 350 degrees F. Prepare 2 9-inch tart pans by spraying with cooking oil. Combine the dry ingredients in a large bowl and whisk. Combine the wet ingredients in a medium bowl and whisk. Add the wet ingredients to the dry and gently combine. Add the banana. Stir well. Pour mixture into pans and bake for 30 minutes. Cake will brown slightly and rise in the middle. It should be firm to the touch. Let cool slightly and then remove the bottom of the tart pan from mold.
Frost with peanut butter cream cheese frosting
Peanut Butter Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1 cup creamy peanut butter
1stick unsalted butter, room temperature
2 teaspoons vanilla
5 -5 1/2 cups powdered sugar
3 tablespoons milk, room temperature
Mix together cream cheese, peanut butter and butter with mixer until smooth.
Add vanilla and powdered sugar, 1 cup at a time, along with the milk and beat until spreading consistency.
Spread on cooled cakes.