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	<title>gfe--gluten free easily &#187; crustless</title>
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		<title>Crustless Sweet Potato Pie (Gluten Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/crustless-sweet-potato-pie-gluten-free-dairy-free/</link>
		<comments>http://glutenfreeeasily.com/crustless-sweet-potato-pie-gluten-free-dairy-free/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 22:10:04 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
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		<category><![CDATA[Southern]]></category>
		<category><![CDATA[sweet potato]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12757</guid>
		<description><![CDATA[Crustless Sweet Potato Pie (Gluten Free, Dairy Free)

2 eggs
2 cups mashed cooked sweet potato (from about 3 large baked sweet potatoes)
¾ cup granulated sugar
2 - 3 tsp pumpkin pie spice (to taste, I used about 2 ½ tsp; see notes)
1 cup full-fat, canned coconut milk
¼ cup gluten-free flour, sifted (your choice—your favorite gluten-free all-purpose flour mix or a finely ground, single flour, like sorghum flour perhaps)
cinnamon, enough for sprinkling if desired

Preheat oven to 425 degrees F. Grease pie plate and set aside.

In large bowl, beat eggs slightly and then mix in remaining ingredients (all using a hand mixer).

Pour/spoon filling into pie plate.

Sprinkle with cinnamon, if desired. Bake 15 minutes.

Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer.

Shirley’s Notes: Individual spices may be substituted for the pumpkin pie spice. I’d suggest about 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ½ tsp ground allspice, and about 1/8 tsp ground cloves (or similar proportions for using less or more flavoring). Substituting coconut sugar for the granulated sugar will most likely work fine. ]]></description>
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		<slash:comments>37</slash:comments>
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		<item>
		<title>Build a Better Breakfast, Brunch, Lunch, or Dinner with Gluten-Free Quiche</title>
		<link>http://glutenfreeeasily.com/build-a-better-breakfast-lunch-or-dinner-gluten-free-quiche/</link>
		<comments>http://glutenfreeeasily.com/build-a-better-breakfast-lunch-or-dinner-gluten-free-quiche/#comments</comments>
		<pubDate>Fri, 22 Apr 2011 16:37:40 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[Build a Better Breakfast]]></category>
		<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[potato]]></category>
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		<category><![CDATA[GFE]]></category>
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		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[quiche]]></category>
		<category><![CDATA[real food weekly]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=9489</guid>
		<description><![CDATA[Build a Quiche Guidelines and Clean-out-the-Fridge Veggie-Lovers Quiche (Gluten Free, Dairy Free, Refined Sugar Free, Soy Free &#038; More)

Crust or Crustless?

For crustless quiche: Add ¼ cup gluten-free flour to your quiche recipe. If you are using another quiche recipe that already calls for flour, substitute gluten-free flour for that amount and add ¼ cup gluten-free flour. (Note: If it’s a crustless recipe though, just use gluten-free flour for the amount of flour required.)

For a potato crust: Grate 2 – 3 cups of peeled potatoes and mix with small amount of oil in pie plate, or just grease pie plate well and press grated potatoes into pie plate. Bake for about 15 to 20 minutes at 425 degrees. (While crust is baking, you can prepare your filling.) I actually like my crust really crisp so I either just grease the crust and use less potatoes for a thin layer and quicker pre-baking or I bake the thicker crust mixed with some oil longer. Sometimes I even broil the crust for a minute. If the crust isn’t browned and crispy, it can become soggy from the filling. Note that you can use a food processor or grate your potatoes by hand using a simple metal grater. Hand grating is actually pretty quick and I like the process. You can also choose to use ready-to-go frozen hash browns if you’d rather … just be sure to thaw them out ahead of time. 

For a rice crust: Mix 2 cups of cooked rice, 1 ½ tbsp of grated cheese or more (dairy or non-dairy), 1 tbsp butter (dairy or non-dairy, optional), and one beaten egg together in medium-sized bowl. You can also add seasonings if you like, and back off on adding much seasoning to quiche filling. Then press mixture into greased pie plate. Bake at 425 degrees for about 15 minutes. 

For a more traditional crust: You can use my press-in pie crust, a highly praised gluten-free crust like Jeanne’s (Art of Gluten-Free Baking) pie crust that Wendy used here on her Mother Earth News Gluten-Free Food and Recipes blog. 

Additional notes on crusts: Remember that you can make crusts ahead and have them ready to go in your freezer for a quicker meal. However, most of these crusts come together so easily that, personally, I don’t think that’s necessary. 

Filling?

Eggs: Again usually you’ll use 3 to 4 eggs. However, when I made the dairy-free recipe I’m sharing with you today, I used 5 eggs. I used that fifth egg to help supply the needed liquid for my recipe because I wasn’t using milk of any kind (dairy or otherwise) and my eggs weren’t very large. You will really see the difference from using eggs from free-range chickens in a recipe like quiche. Those beautiful, bright yellow-orange yolks not only provide gorgeous coloring, they also supply much more in the way of nutrition. I’m not a nutritionist, so again, please do the research. 

Cheese: Usually 1 to 2 cups of cheese will work well. Harder cheeses are preferred, because soft cheese may not allow the quiche to set up. The most inexpensive cheeses to use are Swiss, cheddar, and Monterey Jack (even though a block might seem costly, you can get a lot out of it), but other cheeses like feta (goat feta is nice) can be used. Some of the cheese can also be Parmesan and Romana (or a mix of the two), but that’s up to you. For the specific recipe below, I used Daiya cheese and used slightly less than the amount called for because I’m still adapting to the taste of Daiya and I wasn’t sure how much liquid, if any, it might add to the recipe. 

Liquid: Traditional quiches call for 1 to 2 cups of dairy liquid, like milk, half-and-half, heavy cream, or evaporated milk. Those are all options, and “creamier” dairy products like cottage cheese, sour cream, and yogurt can fulfill part of the liquid measurement. For the dairy free folks, non-dairy versions of those ingredients can be used. Consider your non-dairy products like the various milks, cashew cream, coconut cream, etc. Last, you might even skip adding a dairy liquid or dairy substitute and go with the liquid from your veggies. In the recipe below, I used the liquid created by sautéing mushrooms and onions in olive oil as my liquid, but in a much smaller amount. (Note: This liquid is not nearly as thick as any of options mentioned above; that’s why a smaller amount must be used.) Purists might say that makes my dish a frittata rather than a quiche, but all I care is that it tastes good. Quichetata anyone?

Meat/Seafood/Veggies: This part of your quiche filling is where all those bits and pieces in your refrigerator can come into play. Usually 1 to 2 cups is what you want to add, and I tend to use the upper limit and go even higher sometimes, again breaking a few quiche rules. Options include cooked bacon, sausage, seafood (crabmeat, shrimp, lobster, crawfish, tuna), chicken, and ham. I’ve never been a fan of beef in my quiche, but you might be. Veggies can be just about any steamed or cooked veggies, and sometimes raw veggies as they will be cooked some when the quiche is baked. For any of these ingredients that you’ll be adding, make sure to drain and squeeze out ALL liquid unless you do what I did and use that liquid as part of your liquid portion. For my meat and veggies for my last quiche, I totally went with what I had in the refrigerator (see recipe below). And yes, I ate this veggie-lovers quiche for breakfast … well, actually brunch—my individual Springtime Brunch, you might say---as I ate it at my desk at work midmorning. I planned to eat another serving for lunch today, but Son stopped by last night and after he ate two pieces and raved over it, I sent the remainder home with him. That’s what moms do, right? He just called to tell me, “Mom, that quiche is great!” as he prepared to heat some up for lunch.

Seasonings: Seasonings will vary according to ingredients and personal preferences. In most quiches, you'll definitely want to add some salt and pepper. In others, like the one above, a touch of cayenne pepper was just right. Old Bay seasoning would be great for a seafood quiche. Dry mustard might be perfect for a ham quiche. Lemon juice might be lovely for a chicken quiche, and so forth. I usually add about 1/2 teaspoon of salt and similar (or smaller) amounts of other ingredients. I'd rather have too little than too much. Also, it's important to note that if you are using meat, seafood, veggies, etc. that you've saved from leftovers, they are already seasoned, so less may be needed.

Directions: Prepare crust if using one. Grate cheese and prepare other ingredients as needed (by dicing, cooking, etc.). Beat eggs, milk (or similar), and seasonings together. Mix meat/seafood/veggies ingredients and pour into crust (or pie plate alone if going crustless). Top these ingredients with your cheese and then pour egg/milk mixture over all but not all at once. At this point you can tell if you don't have enough egg/milk mixture and can add more, or if you have too much. You can hold back on some of the egg milk mixture and save it for another baking recipe, or simply for scrambled eggs or an omelette. (I do this kind of thing all the time; one of the eggs for my latest quiche was salvaged from accidentally getting yolk into an egg white when I was making Lemon Sponge Cake the other day.) Bake for 10 minutes in an oven preheated to 425 degrees. Then turn the oven down to 350 degrees for an additional 30 to 45 minutes. The time period can vary, of course, depending upon if you've used the upper level of the ingredient amounts or not. The quiche will be golden brown when it's done, puffed, and look set. Test with a toothpick or a knife. Remove from oven and let cool a few minutes before cutting and serving.

Now you might be thinking, but Shirley, there’s such a wide variance between 1 to 2 cups of "this" or "that" in the proportions. True. This is a concept and you’ll learn to “eyeball” the mixture to determine if you need to add a little more of "this" or "that" to make your quiche thick enough to set up. You can start out by using existing quiche recipes as your guide. You’ll soon become comfortable at throwing together the ingredients to make outstanding, “spur-of-the moment,” “clean-out-the-fridge” quiches for family breakfasts, special brunches (like Maggie’s springtime brunch), or simply lunch, or dinner. The really cool thing is that because so many have preconceived notions about quiches, they’ll think that you really went all out for them and that they are special! 


Clean-out-the-Fridge Veggie-Lovers Quiche (Gluten Free, Dairy Free, Refined Sugar Free, Soy Free &#038; More)

1 tbsp olive oil

8 ounces mushrooms, sliced

1 small onion, diced

5 eggs, beaten

2 strips of bacon, cooked and crumbled (optional; omit for vegetarian version)

About 1 cup of steamed broccoli, drained (small pieces work best)

2/3 cup of Daiya “cheese” (I used a mixture of cheddar and mozzarella)

½ red bell pepper, finely diced (raw)

1 packed cup of fresh, raw spinach, stems removed* and cut into strips with kitchen shears

¼ tsp sea salt (add more if you omit the bacon)

¼ tsp fresh ground pepper

¼ tsp basil

¼ tsp oregano

¼ cup gluten-free flour mix IF making your quiche crustless

If using a potato or other crust, bake crust (see directions above) while preparing filling ingredients. 

Saute mushrooms and onion in olive oil in a small skillet over medium heat for a few minutes until mushrooms release their liquid and onions are translucent. Do not discard resulting liquid. 

In large bowl, beat eggs. Add all other ingredients. Mix. 

Pour into greased pie plate or prepared pie crust. Bake at 425 degrees for about 10 minutes. Then reduce oven temperature to 350 degrees and bake for an additional 25 to 30 minutes. (Mine was done in 35 minutes.) Let stand for a few minutes before cutting and serving to ensure quiche sets up properly.

*I threw my stems into a green smoothie. (I always use spinach---stems and all---in my smoothies, but thought they’d detract from this quiche. Still, I didn’t want to waste them.)

Shirley's Notes: Using a deep dish pie plate/pan (or even a casserole dish) is always the safest way to go. There's nothing worse than mixing your ingredients and pouring them in to find out your pie plate is too small. Go big!

Original recipe by Shirley Braden]]></description>
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		<slash:comments>61</slash:comments>
		</item>
		<item>
		<title>Best Pumpkin Pie Ever and It&#8217;s Crustless, Gluten Free, and Dairy Free</title>
		<link>http://glutenfreeeasily.com/best-pumpkin-pie-ever-and-its-crustless-gluten-free-and-dairy-free/</link>
		<comments>http://glutenfreeeasily.com/best-pumpkin-pie-ever-and-its-crustless-gluten-free-and-dairy-free/#comments</comments>
		<pubDate>Tue, 25 Jan 2011 20:59:32 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[crustless]]></category>
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		<category><![CDATA[pumpkin]]></category>
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		<category><![CDATA[Seasonal Sunday]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8764</guid>
		<description><![CDATA[Crustless Gluten-Free, Dairy-Free Pumpkin Pie--Best Pumpkin Pie Ever

2 eggs
1 can (16 ounces) pumpkin or 2 cups cooked fresh pumpkin (I used fresh pumpkin that I had frozen, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion)
¾ cup granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
1/8 tsp ground cloves
1 cup full-fat, canned coconut milk
¼ cup gluten-free flour (your choice—your favorite single flour or a mix; sift if needed)

Preheat oven to 425 degrees F. Grease pie plate and set aside. In large bowl, beat eggs slightly; mix in remaining ingredients. Place pie plate on oven rack; pour in filling. (I never do this, but it makes sense. Personally, I’m in the “hum” or “count as you carry the pie to the oven” school of thinking to ensure the pie plate contents do not spill. Hey, it works for me!) Sprinkle with cinnamon. Bake 15 minutes.

Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin sometimes take slightly longer to bake due to higher moisture content if excess water is not drained before adding to recipe.)]]></description>
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		<item>
		<title>Food for Christmas at My House This Year</title>
		<link>http://glutenfreeeasily.com/food-for-christmas-at-my-house/</link>
		<comments>http://glutenfreeeasily.com/food-for-christmas-at-my-house/#comments</comments>
		<pubDate>Sat, 25 Dec 2010 04:23:55 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[25 Days of Christmas]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8435</guid>
		<description><![CDATA[This post is linked to Slightly Indulgent Tuesdays. Today is Christmas Eve &#8230; wow! We hosted my family&#8217;s celebration here this afternoon. Our time together was great. Admittedly, some of my food plans fell by the wayside as our gathering time approached, but that often happens and it was okay, because of course we had more than enough of everything. We [...]]]></description>
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		<slash:comments>25</slash:comments>
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		<title>Crustless Fudge Pie and Clark Kent</title>
		<link>http://glutenfreeeasily.com/crustless-fudge-pie/</link>
		<comments>http://glutenfreeeasily.com/crustless-fudge-pie/#comments</comments>
		<pubDate>Thu, 18 Nov 2010 17:00:18 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crustless]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7637</guid>
		<description><![CDATA[Some of you have called me the queen of flourless and crustless. I’ve chuckled, but that’s not a bad title at all in the gluten-free world and it’s also not far from the truth! Flourless and crustless are indeed part of my gfe approach. My dear friend, Tia, of Glugle Gluten Free, invited me to [...]]]></description>
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		<slash:comments>21</slash:comments>
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		<title>Thanksgiving Favorites&#8212;No Roll, Never Fail, Press-In Pie Crust (Gluten Free, Dairy Free, Egg Free &amp; More)</title>
		<link>http://glutenfreeeasily.com/no-roll-never-fail-press-in-gluten-free-pie-crust/</link>
		<comments>http://glutenfreeeasily.com/no-roll-never-fail-press-in-gluten-free-pie-crust/#comments</comments>
		<pubDate>Thu, 11 Nov 2010 05:19:14 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7508</guid>
		<description><![CDATA[No Roll, Never Fail, Press In Pie Crust (Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Vegan)

1 ½ cup gluten-free flour mix (see notes)
1 tbsp granulated sugar
1 tsp salt
½ cup vegetable oil
2 tbsp milk (dairy or non-dairy)
¾ tsp xanthan gum (optional; see notes)

Sift flour, sugar, salt, and xanthan gum into 9-inch pie plate.

In a separate small bowl or large glass measuring cup, add milk to oil and stir vigorously with a fork until oil turns into little droplets. (I usually measure my oil in a glass measuring cup and then add the milk to that cup.)

Pour milk and oil mixture over dry ingredients and mix. (I just use the same fork that I used to mix the oil and milk. It works great.)

Pat crust out with hands, trying to make thickness the same throughout and extending crust as high as you would like on the sides of the pie plate.

Fill and bake per your recipe.

Shirley’s Notes: I have used many different combinations of flours successfully. There will be slight variations in flavor and texture with each. For example, when I used 1 cup of gluten-free flour mix (which is a mixture of Asian white rice flour and cornstarch for me usually) and ½ cup of almond flour (which, of course, made the recipes unsafe for those with nut issues), I thought the crust was a little more crumbly. However, it was still fine for us and I thought it tasted especially good. I rarely use xanthan gum in this recipe, but it will make your crust bind a tad better and, therefore, a little less crumbly. Sometimes the salt stands out in the flavor of the crust, but it provides a nice contrast to sweet fillings or a complementary one to savory fillings. If necessary, you can reduce the amount of salt a bit.

Adapted from Kevin Roth’s Never Fail Pie Crust in Woman’s Club of King George Favorite Recipes Vol. 3 Cookbook]]></description>
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		<slash:comments>398</slash:comments>
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		<title>Pumpkin Butter Salsa Chicken, Michael Ruhlman, and Obsession</title>
		<link>http://glutenfreeeasily.com/pumpkin-butter-salsa-chicken-ruhlman/</link>
		<comments>http://glutenfreeeasily.com/pumpkin-butter-salsa-chicken-ruhlman/#comments</comments>
		<pubDate>Mon, 01 Nov 2010 04:21:13 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
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		<description><![CDATA[This post is linked to Gluten-Free Wednesdays. It wouldn&#8217;t seem like Pumpkin Butter Salsa Chicken, Michael Ruhlman, and Obsession would have anything in common. But, bear with me and I&#8217;ll tell you exactly how they all tie together. The other day when I shared the Pumpkin Butter recipe for this Pumpkin Pie Plus &#8230; series, I [...]]]></description>
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		<slash:comments>25</slash:comments>
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		<title>Sweet Potato Fries from Jenny at Creative Cooking Gluten Free</title>
		<link>http://glutenfreeeasily.com/sweet-potato-fries-jenny-ccgf/</link>
		<comments>http://glutenfreeeasily.com/sweet-potato-fries-jenny-ccgf/#comments</comments>
		<pubDate>Tue, 05 Oct 2010 19:47:34 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[appetizer]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6934</guid>
		<description><![CDATA[This post is linked to Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Wheatless Wednesday, and Simply Hot Recipes. As most of you know, I love participating in the Adopt a Gluten-Free Blogger events! Started by Sea (Book of Yum) a few years back, these events are a wonderful way to connect with other bloggers, share what’s on [...]]]></description>
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		<title>Honey Love and More</title>
		<link>http://glutenfreeeasily.com/honey-love-and-more/</link>
		<comments>http://glutenfreeeasily.com/honey-love-and-more/#comments</comments>
		<pubDate>Tue, 03 Aug 2010 05:04:54 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
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		<category><![CDATA[ice cream]]></category>
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		<category><![CDATA[treats]]></category>
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		<category><![CDATA[honey]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6025</guid>
		<description><![CDATA[This post is linked to Gluten-Free Wednesdays, Real Food Wednesday, Food on Fridays, Foodie Friday, Monday Mania, and Friday Foodie Fix&#8211;Honey. Sheryl has the Go Ahead Honey, It&#8217;s Gluten Free! roundup of French-themed foods posted over at her blog, Breaking Bread. I submitted my Creme Brulee Ice Cream. All the other entries really are sensational. Check them [...]]]></description>
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		<slash:comments>55</slash:comments>
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		<title>Chickpea Love (aka Garbanzo GaGa-ness)&#8211;Cucumber Chickpea &#8220;Bruschetta&#8221;</title>
		<link>http://glutenfreeeasily.com/chickpea-garbanzo-bruschetta/</link>
		<comments>http://glutenfreeeasily.com/chickpea-garbanzo-bruschetta/#comments</comments>
		<pubDate>Tue, 29 Jun 2010 11:53:45 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
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		<category><![CDATA[bruschetta]]></category>
		<category><![CDATA[chickpeas]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=5521</guid>
		<description><![CDATA[Cucumber Chickpea Bruschetta

cucumber slices
can of drained chickpeas, mashed using hand masher or back of spoon
juice of about one-fourth of a lemon
chopped tomatoes
chopped onions
chopped basil or other herbs and seasonings (e.g., dill, cumin, garlic, crushed red pepper flakes)
salsa (see notes below)

Slice cucumbers thick enough that they can hold some weight. (See photo.)

In a large bowl, add chickpeas and lemon juice. Mix well. Mash chickpeas with a potato masher or back of a spoon. They do not have to be fully mashed, just spreadable.

Spread chickpea mixture onto cucumber slices using a spoon.

Mix tomatoes, onions, herbs, and seasonings. Spoon onto chickpea-topped slices.

OR

Top chickpea-topped cucumber slices with a small spoonful of salsa. Serve.

Shirley’s Notes: I used a seedless cucumber as I think they are a bit sturdier and I like the lack of seeds for this recipe. We had some peach-mango salsa leftover from our weekend camping trip with Son and his friends, which I used as topping for half of these bruschetta. (Not sure on the plural of buschetta. I just found out I was saying the word wrong after all these years. Apparently there's the correct pronunciation and then the Americanized pronunciation.)  Just a dab of salsa from a spoon on top of the chickpea mixture was all that was needed. The resulting bruschetta was really lovely, with so many flavors and textures ... all working well together. These are very addictive for a healthy snack!]]></description>
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