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	<title>gfe--gluten free easily &#187; dessert</title>
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	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>SSS:  Almond Coffee Chocolate Chip Cookies (Gluten Free, Grain Free, Dairy Free +)</title>
		<link>http://glutenfreeeasily.com/almond-coffee-chocolate-chip-cookies-gluten-free-grain-free-dairy-free/</link>
		<comments>http://glutenfreeeasily.com/almond-coffee-chocolate-chip-cookies-gluten-free-grain-free-dairy-free/#comments</comments>
		<pubDate>Tue, 07 Feb 2012 15:57:39 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[grain free]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[Suite of Sweets]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[allergy-free wednesdays]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[chocolate chip cookies]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[Paleo Parents Valentine's Day Roundup]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13320</guid>
		<description><![CDATA[This post is linked to Paleo Parents Valentine’s Day Roundup, Gluten-Free Wednesdays, and Allergy-Free Wednesdays. Previously I’ve confessed that I don’t drink coffee, so you’re probably already wondering why I’d share a cookie recipe with coffee in the name on Day Two of this year’s Suite of Sweets for Sweethearts (SSS) event. Well, if you’ve paid [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/almond-coffee-chocolate-chip-cookies-gluten-free-grain-free-dairy-free/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Suite of Sweets for Sweethearts: Pomegranate (POM) Sherbet (Gluten Free, Dairy Free +)</title>
		<link>http://glutenfreeeasily.com/suite-of-sweets-for-sweethearts-pom-pomegranate-sherbet/</link>
		<comments>http://glutenfreeeasily.com/suite-of-sweets-for-sweethearts-pom-pomegranate-sherbet/#comments</comments>
		<pubDate>Mon, 06 Feb 2012 13:17:49 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Allergy-Free Wednesdays]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[grain free]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[Sugar-Free Sundays]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[Valentine's Day]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[allergy-free wednesdays]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[Paleo Parents Valentine's Day Roundup]]></category>
		<category><![CDATA[POM]]></category>
		<category><![CDATA[sherbet]]></category>
		<category><![CDATA[suite of sweets]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13289</guid>
		<description><![CDATA[This post is linked to Paleo Parents Valentine&#8217;s Day Roundup, Gluten-Free Wednesdays, Allergy-Free Wednesdays, and Wellness Weekends.  Today kicks off my annual Suite of Sweets for Sweethearts (SSS) event. I’m excited! This event is exactly as it sounds. It’s all about sweet treats for your sweethearts. You supply the Sweethearts&#8212;your husband, wife, partner, son, daughter, friend &#8230; [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/suite-of-sweets-for-sweethearts-pom-pomegranate-sherbet/feed/</wfw:commentRss>
		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Adoption:  Dark Chocolate Banana Bites from Paleo Parents</title>
		<link>http://glutenfreeeasily.com/adoption-dark-chocolate-banana-bites-from-paleo-parents/</link>
		<comments>http://glutenfreeeasily.com/adoption-dark-chocolate-banana-bites-from-paleo-parents/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 01:22:26 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[cupcakes]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[adopt a gluten-free blogger]]></category>
		<category><![CDATA[bananas]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[Paleo Parents]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12944</guid>
		<description><![CDATA[I love participating in Adopt A Gluten-Free Blogger, the monthly gluten-free community-building event created by Sea of Book of Yum. You can read about what adopting a gluten-free blogger is all about in Sea&#8217;s December adoption sign-up post. I won&#8217;t keep you in total suspense though. Basically it means choosing a blogger who you admire (or are intrigued by) and making at least [...]]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Oatmeal Marble Squares (Gluten Free, Dairy Free, Refined Sugar Free, Delish)</title>
		<link>http://glutenfreeeasily.com/oatmeal-marble-squares-gluten-free-dairy-free-refined-sugar-free-delish/</link>
		<comments>http://glutenfreeeasily.com/oatmeal-marble-squares-gluten-free-dairy-free-refined-sugar-free-delish/#comments</comments>
		<pubDate>Fri, 06 Jan 2012 21:48:36 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[oatmeal]]></category>
		<category><![CDATA[oats]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[Sugar-Free Sundays]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[certified gluten free oats]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate chips]]></category>
		<category><![CDATA[cookie bars]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[oatmeal squares]]></category>
		<category><![CDATA[sugar-free Sundays]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12879</guid>
		<description><![CDATA[Oatmeal Marble Squares

Ingredients: 

3/4 cup gluten-free flour mix
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened (dairy or non-dairy; or substitute ¼ cup coconut oil plus 2 tbsp extra virgin olive oil)
1/3 cup granulated sugar (or substitute 2/3 cup coconut sugar or coconut palm sugar for both granulated sugar and brown sugar)
1/3 cup brown sugar
1/2 tsp vanilla extract
1 large egg
1 cup uncooked oats (certified gluten-free; regular or quick---see notes)
1/2 cup chopped nuts (or seeds, like sunflower)
1 cup semi-sweet or dark chocolate chips (dairy or non-dairy)

Directions: 

Preheat oven to 375 degrees Fahrenheit. 

In a large bowl, combine butter, sugars, and vanilla extract. Beat until creamy. 

Mix in egg. 

Add flour, baking soda, and salt. Mix well. 

Stir in oats, chocolate chips, and nuts. 

Spread into a greased 13 x 9 x 3 glass baking pan using spatula. (Healthier version does not spread as well, so use an 8 x 8 square pan if using alternative ingredients.)

Mixture will not be very thick at all. Bake 5 minutes, then remove from oven and slightly drag the back of a spoon over the surface in a swirl design to create a marble effect.  

Return to oven and bake about 10 minutes longer. Total baking time should be about 15 minutes. Test if these bars are done by using a toothpick. 

Let cool and cut into small squares. 

Recipe adapted from an older Nestle’s Toll House Cookbook

Shirley’s Notes: Baking time for each part should be a few minutes longer for the version made with the alternative ingredients, with total baking time about 20 minutes. While it’s fun to hold true to the name and produce the marble effect using a spoon, sometimes I just skip that part. The taste is just as delicious, although the appearance may not be quite as novel. I use Gifts of Nature Old-Fashioned Rolled Oats, which are certified gluten free by the Gluten Free Certification Organization (GFCO) to less than 10 ppm. (You can read more about gluten-free oats here. If you are gluten free, it's imperative that you eat oats that are certified gluten free.) Sometimes I use the oats “as is”; sometimes I run them through the food processor or my mini-chopper to make them more like quick oats. Quick oats do bind a bit better with the other ingredients to make a more solid square, and are slightly less chewy. I have used all types of combinations for the small amount of gluten-free flour required in this recipe. I’ve used my “fallback” mix of Asian white rice flour and cornstarch, but I’ve also used a mix of white rice flour, brown rice flour, and cornstarch. However, my favorite recent combination includes ¼ cup of almond flour. In regard to the "fat" in the recipe, in my opinion, coconut oil is not as flavorful in baking as one would expect; that's why I also used some extra virgin olive oil in the second version. Coconut oil is usually substituted one for one for the amount of butter, but a lesser amount of olive oil is usually substituted for butter. I love using olive oil to make recipes dairy free (like in my Perfect Pound Cake and Mediterranean Chocolate Cake). In addition to giving one a quick alternative to dairy, it also provides both amazing flavor and moistness. Here's a helpful chart for substituting olive oil for butter. Finally, no xanthan gum is required for this recipe.]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/oatmeal-marble-squares-gluten-free-dairy-free-refined-sugar-free-delish/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Classic Fudge Made with Egg Nog (or Not) … Microwave to Freezer to Mouth</title>
		<link>http://glutenfreeeasily.com/classic-fudge-made-with-egg-nog-or-not-microwave-to-freezer-to-mouth/</link>
		<comments>http://glutenfreeeasily.com/classic-fudge-made-with-egg-nog-or-not-microwave-to-freezer-to-mouth/#comments</comments>
		<pubDate>Thu, 29 Dec 2011 23:29:18 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[egg nog fudge]]></category>
		<category><![CDATA[freezer fudge]]></category>
		<category><![CDATA[fudge]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[microwave fudge]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12795</guid>
		<description><![CDATA[Classic Fudge Made with Egg Nog (or Not)

3 ½ cups powdered (confectioners’) sugar, sifted (see notes for directions on making unrefined powdered sugar)

½ cup cocoa powder, sifted

¼ tsp sea salt

½ cup butter (dairy or non-dairy, or a tad less coconut oil), melted

¼ cup egg nog (or milk, dairy or non-dairy, see notes for non-dairy)

1 tbsp vanilla extract

Lightly grease an 8-inch square pan (or line with parchment paper). Set aside.

Combine first three ingredients in a large glass bowl.

Add melted butter and stir some. Add egg nog and stir again. Mixture will seem lumpy and will be hard to stir; that’s okay. Stir until ingredients are at least well incorporated.

Microwave on HIGH uncovered for about 2 ½ minutes, stirring at 1-minute intervals. Each time you stir, you will see the lumps disappear and the fudge get smoother.

Remove from microwave oven and stir in vanilla extract.

Spread into prepared pan.

Place uncovered in freezer for 15 minutes.

Cut into small squares with a sharp knife and serve.

Makes about 36 squares (1 ½-inch). (Those are “two-bite” size if you are not being piggish.)

Shirley’s Notes: Use one of the new egg-free, vegan "egg nogs" for a vegan version or use non-dairy milk. If using a thinner non-dairy milk like rice milk, use slightly less to ensure your fudge is thick enough to set up. Both Lexie (Lexie's Kitchen) and Ali (Whole Life Nutrition Kitchen) offer directions on making unrefined powdered sugar; that substitution would make this recipe much healthier. This fudge is divine right out of the freezer. It will still be good after sitting for several minutes, but will soften quite a bit if left out for a long time. It doesn’t actually melt, but you’ll want to keep it cool for serving. (A chilled plate and/or ice pack underneath can be helpful.) Any remaining fudge can be stored in an airtight container in the refrigerator.]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<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>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<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>
		<wfw:commentRss>http://glutenfreeeasily.com/crustless-sweet-potato-pie-gluten-free-dairy-free/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Home for the Holidays: Dairy-Free Salted Caramel Hot Chocolate with GlutenTox Kits &amp; More</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-dairy-free-salted-caramel-hot-chocolate-with-glutentox-kits-more/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-dairy-free-salted-caramel-hot-chocolate-with-glutentox-kits-more/#comments</comments>
		<pubDate>Sat, 24 Dec 2011 02:59:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[discussion]]></category>
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		<category><![CDATA[Home for the Holidays ... Gluten-Free Style]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[Dangerous Grains]]></category>
		<category><![CDATA[gluten detection testing]]></category>
		<category><![CDATA[GlutenTox]]></category>
		<category><![CDATA[healthier without wheat]]></category>
		<category><![CDATA[salted caramel hot chocolate]]></category>
		<category><![CDATA[Starbucks salted caramel hot chocolate]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12696</guid>
		<description><![CDATA[UPDATE: This giveaway is now closed. See all the winners here. What do you do if you’ve worked on a recipe for a while and still haven’t gotten it the way you want it and then another person comes up with the perfect solution and recipe? Do you keep plugging away at creating your very [...]]]></description>
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		<slash:comments>160</slash:comments>
		</item>
		<item>
		<title>Home for the Holidays:  Lillian of Lillian&#8217;s Test Kitchen with Chocolate Silk Pie and More Giveaways</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-lillian-of-lillians-test-kitchen-with-chocolate-silk-pie-and-more-giveaways/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-lillian-of-lillians-test-kitchen-with-chocolate-silk-pie-and-more-giveaways/#comments</comments>
		<pubDate>Fri, 23 Dec 2011 17:06:43 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
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		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Home for the Holidays ... Gluten-Free Style]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[turkey]]></category>
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		<category><![CDATA[chcolate silk pie]]></category>
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		<category><![CDATA[Dr. Stephen Wanger]]></category>
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		<category><![CDATA[honey]]></category>
		<category><![CDATA[Lillian's Test Kitchen]]></category>
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		<category><![CDATA[whipped cream]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12685</guid>
		<description><![CDATA[photo courtesy of Lillian&#8217;s Test Kitchen It’s the last day of our Home for the Holidays … Gluten-Free Style series. Well, other than Christmas Day when later in the day, I&#8217;ll officially announce the latest winners for our event (including those lucky final prize winners). Today I’m sharing yesterday’s host blogger and her post and then in a [...]]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Home for the Holidays:  Zoe of Z’s Cup of Tea with Cranberry White Chocolate Chunk Cookies Plus Delight Magazine and Two Dessert Cookbooks</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-zoe-of-zs-cup-of-tea-with-cranberry-white-chocolate-chunk-cookies-plus-delight-magazine-and-two-dessert-cookbooks/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-zoe-of-zs-cup-of-tea-with-cranberry-white-chocolate-chunk-cookies-plus-delight-magazine-and-two-dessert-cookbooks/#comments</comments>
		<pubDate>Thu, 22 Dec 2011 22:49:10 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[cookies]]></category>
		<category><![CDATA[cupcakes]]></category>
		<category><![CDATA[dessert]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12674</guid>
		<description><![CDATA[photo courtesy of  Z&#8217;s Cup of Tea Oh, I’m getting a bit blue as our Home for Holidays … Gluten-Free Style event comes to an end soon. So very soon. But yesterday, Zoe of Z’s Cup of Tea shared a recipe that perked me up with its whites and reds and goodness galore&#8212;Cranberry White Chocolate Chunk [...]]]></description>
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		<title>Gluten-Free, Dairy-Free Cinnamon Swirl Coffee Cake &amp; 10+ Other “Last-Minute” Gifts</title>
		<link>http://glutenfreeeasily.com/gluten-free-dairy-free-cinnamon-swirl-coffee-cake-10-other-last-minute-gifts/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-dairy-free-cinnamon-swirl-coffee-cake-10-other-last-minute-gifts/#comments</comments>
		<pubDate>Wed, 21 Dec 2011 04:18:12 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12623</guid>
		<description><![CDATA[Cinnamon Swirl Coffee Cake

2 ¼ cups gluten-free all-purpose flour mix*
1 ½ tsp xanthan gum
1 ¼ tsp sea salt
1 tsp baking powder
¾ cup light olive oil
1 to 1 ¼ cups brown sugar (may use even less depending on your personal taste)
2 tbsp vanilla extract
3 large eggs
2/3 cup coconut milk

Cinnamon Swirl Mix for Coating or “Filling” 

1 tbsp cinnamon
¼ cup granulated sugar (I used date sugar)

Preheat oven to 350 degrees Fahrenheit. (See notes.)

Grease pans and then sprinkle with cinnamon-sugar coating, tilting pans again and again until well coated. Set aside.

Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl. Set aside.

Pour olive oil into large bowl, and slowly mix in sugar and vanilla extract.

Add eggs one at a time, stirring after each addition.

Add milk. Mix 2 minutes. Gradually add dry ingredients into wet ingredients, mixing well.

Spoon or pour a little of the batter into two prepared loaf pans. Sprinkle cinnamon swirl filling over all. (See notes for further directions/variations.) Top with remaining batter.

Bake for about 40 – 45 minutes.

Test for doneness with a toothpick. (As mentioned earlier, the cake may not look done in the center when you slice it, so don’t skip this step.) I like my coffee cake crisper on the edges, so I turn the oven off when my coffee cake tests done, but I leave my coffee cake in a few minutes longer. Sometimes I leave the oven door open for this final step, just to ensure that I don’t overcook my cake.

*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat, and I like to make a more economical flour mix as well. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever all-purpose flour mix you use most often for baking. If you're not gluten free, you may use all-purpose flour and omit the xanthan gum.

Shirley’s Notes: I used about half of the cinnamon-sugar mix to coat the pan and half as my filling. Feel free to make more of the mix and use more for coating or filling as you like. Also free free to up the sugar amount for the coating if you want that crusted sugar effect more than a cinnamon look. Coconut oil works in this recipe, but the cake is not as moist and flavorful as it is when light olive oil is used. Pans can be greased with whichever oil you use. Two loaf pans are what the original recipe calls for and what I used. Don't worry too much over the size of the pans, although you may have to adjust cooking times. The original recipe called for 6 3/4" x 3 1/2" x 2" loaf pans. I (and one gfe reader) used 8 1/2" x 4 1/2" x 2 5/8" pans. There is no coconut flavor in this recipe from the coconut milk. However, if coconut oil is used, there is a slight coconut tone. Last, I love the crunchy edges of this pound cake recipe. Just like with my pound cake, the end pieces are my absolute favorite. One gfe reader lives at a higher altitude---6600 ft---she adjusts the oven temperature on my Perfect Pound Cake (the basis of this recipe) to 375 degrees, so I imagine that adjustment would work for this recipe as well.]]></description>
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