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	<title>gfe--gluten free easily &#187; GAHIGF</title>
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	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Indian Curry Balls&#8212;Joy’s Chicken Version and My Vegan Chickpea (Garbanzo Bean) Version</title>
		<link>http://glutenfreeeasily.com/indian-curry-balls-joys-chicken-version-and-my-vegan-chickpea-garbanzo-bean-version/</link>
		<comments>http://glutenfreeeasily.com/indian-curry-balls-joys-chicken-version-and-my-vegan-chickpea-garbanzo-bean-version/#comments</comments>
		<pubDate>Fri, 27 Jan 2012 03:58:25 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[garbanzo beans]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Indian curry balls]]></category>
		<category><![CDATA[party]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13126</guid>
		<description><![CDATA[This recipe is linked to Go Ahead Honey, Wellness Weekends, and Gluten-Free Wednesdays. One of my support group members, Joy, brought an appetizer&#8212;Indian Curry Balls&#8212;to our holiday meeting. These little bites were attractive, very tasty, and very well received! When I was trying to come up with an entry for Maggie’s (She Let The Eat Cake) theme [...]]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Honeybear Brownies for Go Ahead Honey and Thanksgiving</title>
		<link>http://glutenfreeeasily.com/gluten-free-dairy-free-honeybear-brownies-go-ahead-honey-thanksgiving/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-dairy-free-honeybear-brownies-go-ahead-honey-thanksgiving/#comments</comments>
		<pubDate>Sun, 20 Nov 2011 05:12:13 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[brownies]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[moist]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[wellness weekend]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11822</guid>
		<description><![CDATA[Honeybear Brownies (Gluten Free, Dairy Free)

Ingredients

¼ cup coconut oil, liquefied
½ cup granulated sugar healthier alternative (one reader used Stevia in the Raw. I used Demerera sugar; coconut/palm sugar could be used, too—ensure that it’s gluten free)
1/3 cup honey (or slightly less agave nectar for a vegan option; I used our bees’ honey)
2 tsp vanilla extract
2 eggs (flax eggs can be substituted per reader's review/test)
½ cup gluten-free all-purpose flour mix
1/3 cup cocoa powder
½ tsp sea salt
1 cup chopped nuts (I use walnuts most of the time)

Instructions

Preheat oven to 350 degrees Fahrenheit and grease 8 x 8 baking pan.

Add ingredients in order shown, stirring well after each egg is added, and once all ingredients have been added.

Spread batter into baking pan.

Bake for about 20 minutes. Test doneness with toothpick, but you can also tell the brownies are done when they pull away from the sides of the pan. Cool in pan several minutes before cutting.

Shirley’s Notes: I used the mix of finely ground Asian white rice flour and cornstarch that I often use when gluten-free all-purpose flour is required. (I mix a large amount ahead of time---3 parts Asian white rice flour and 2 parts cornstarch---and then measure out what I need.) If you are nut free, I recommend replacing the nuts with sunflower seeds or another ingredient with some texture and bulk. I don’t believe that this recipe will have enough substance if the nuts are simply omitted. A reader reported that she made this recipe using flaxmeal "eggs" and Stevia in the Raw and the brownies came out beautifully. I suspect chia "eggs" would work well, too, but have not personally tried that substitution. Please report back if you make this recipe using chia "eggs." Finally, I'm so often asked by those who eat gluten if a recipe can be made with "regular flour." The answer is, of course! In this case, you'd just substitute "regular" all-purpose flour for the gluten-free all-purpose flour.]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Pumpkin Butter Pecan Chocolate Chip Bars (Gluten Free, Grain Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/pumpkin-butter-pecan-chocolate-chip-bars/</link>
		<comments>http://glutenfreeeasily.com/pumpkin-butter-pecan-chocolate-chip-bars/#comments</comments>
		<pubDate>Mon, 17 Oct 2011 22:52:51 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[Pumpkin Pie Plus ...]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[grain free]]></category>
		<category><![CDATA[the spunky coconut holiday]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11287</guid>
		<description><![CDATA[Pumpkin Butter Pecan Chocolate Chip Bars (Gluten Free, Dairy Free)

Ingredients

2/3 cup coconut (or palm) sugar (or more, to taste; see notes)
½ cup coconut oil, liquefied (or more; see notes)
2 large eggs
2/3 cup pumpkin butter (made with pumpkin puree, cinnamon, cloves, ginger, allspice, nutmeg, sea salt, and honey; see recipe here)
1 tsp vanilla extract
2 cups almond flour (I use Honeyville Blanched Almond Flour)
1 tsp baking soda
¾ tsp sea salt
2/3 cup pecans, chopped
2/3 cup chocolate chips (see notes)

Instructions

Preheat oven to 375 degrees. 

Add coconut sugar to large bowl. Stir in coconut oil. 

Stir in eggs, pumpkin butter, and vanilla extract. Mix well.

Add almond flour, baking soda, salt, pecans, and chocolate chips, mixing until you have an even batter. 

Using spatula, spread mixture into lightly greased 9 x 13 baking pan. 

Bake for about 20 minutes or so. Check for doneness using toothpick. 

Cool in pan at least 15 minutes before cutting.

Shirley's Notes:  Ghirardelli Semi-Sweet Chocolate Chips are dairy free. Enjoy Life Mini Chocolate Chips and Mega Chunks are dairy free and made with evaporated cane juice. The latter are also grain free.  If you like wet and moist bars, you may want to use more coconut oil. Add one tablespoon of coconut oil more at a time until you get a really spreadable batter. Omit chocolate chips for a completely sugar free option. I lowered the sugar a tad for this recipe; if you like sweet, you may wish to increase the amount, but with the already sweetened pumpkin butter, the chocolate chips, and the natural sweetness of coconut sugar and pecans, we found this amount to be about right.]]></description>
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		<slash:comments>55</slash:comments>
		</item>
		<item>
		<title>Skillet Supper Series: Combination Fried Rice for Go Ahead Honey</title>
		<link>http://glutenfreeeasily.com/skillet-supper-series-combination-fried-rice-for-go-ahead-honey/</link>
		<comments>http://glutenfreeeasily.com/skillet-supper-series-combination-fried-rice-for-go-ahead-honey/#comments</comments>
		<pubDate>Mon, 26 Sep 2011 03:40:18 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[fried rice]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[stir fry]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11070</guid>
		<description><![CDATA[Combination Fried Rice

Ingredients:

A couple of tablespoons of oil of your choice (I use extra virgin olive oil or coconut oil)
About one large onion, chopped (or equal amount of chopped green onion)
About half of a green or red pepper; chopped (optional)
About 2 cups or more of cooked rice (I like to cook extra rice and then freeze it to use later for fried rice, soup, jambalaya, etc.)
One can sliced water chestnuts, drained
One can bamboo shoots; drained (optional)
About 1 cup of fresh mushrooms (when my mushrooms are “heading south,” I sauté them in oil and freeze and then pull them out for dishes like this)
About 1 to 2 cups or more of other vegetables of your choice (carrots, peas, broccoli
About 1 to 2 cups of cooked meat and/or seafood of your choice (chicken, ham, pork, shrimp) (optional, may omit for a vegetarian or vegan dish)
A couple of tablespoons of gluten-free soy sauce or tamari, or soy-free, refined sugar-free coconut aminos
About 3 eggs, beaten (optional, may omit for a vegan dish)

Instructions:

Add oil to skillet and heat on medium-high, adding onions and pepper cooking a few minutes until onion is soft.

Reduce heat to medium and add rice and other vegetables, stirring often for about 5 minutes.

Stir in meat and seafood, stirring a few minutes.

Drizzle beaten eggs into mixture in skillet and stir well, distributing eggs throughout. Cook until eggs are visibly done, about 5 minutes more.

Stir in soy sauce until well blended. 

Makes 4 or more servings]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Go Ahead Honey, It&#8217;s Gluten Free August Roundup</title>
		<link>http://glutenfreeeasily.com/go-ahead-honey-its-gluten-free-august-roundup/</link>
		<comments>http://glutenfreeeasily.com/go-ahead-honey-its-gluten-free-august-roundup/#comments</comments>
		<pubDate>Fri, 02 Sep 2011 15:07:45 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[non-recipes]]></category>
		<category><![CDATA[pasta meal]]></category>
		<category><![CDATA[skillet dinners]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10800</guid>
		<description><![CDATA[This month’s Go Ahead Honey It’s Gluten Free carnival&#8212;with the theme &#8220;Dishes So Simple, No Recipe Required&#8221;&#8212;has brought out a lot of great bloggers. There are welcome new faces as well as many valued &#8221;regulars&#8221; &#8230; that&#8217;s the best combo of participants! The &#8220;non-recipe&#8221; submissions include classic family favorites as well as innovative creations that everyone will want to [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/go-ahead-honey-its-gluten-free-august-roundup/feed/</wfw:commentRss>
		<slash:comments>46</slash:comments>
		</item>
		<item>
		<title>Saucy Cheesy Chicken Veggie Pasta Skillet Supper for Go Ahead Honey, It’s Gluten Free</title>
		<link>http://glutenfreeeasily.com/saucy-cheesy-chicken-veggie-pasta-skillet-supper-for-go-ahead-honey/</link>
		<comments>http://glutenfreeeasily.com/saucy-cheesy-chicken-veggie-pasta-skillet-supper-for-go-ahead-honey/#comments</comments>
		<pubDate>Thu, 01 Sep 2011 02:22:42 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10767</guid>
		<description><![CDATA[Pasta Skillet Supper (Saucy Cheesy Chicken Veggie Pasta Skillet Supper)

- Add a couple of tablespoons of oil, butter, or liquid to your skillet. (Sometimes water or broth is what I use.) Heat skillet to medium.

- Add any uncooked meat or seafood that you wish to cook. (I added some uncooked chicken tenderloins for the recipe shown.) Cook for a few minutes on either side. If meat or seafood is done, remove and set aside. Otherwise, you may continue to cook meat or seafood with the other ingredients you will be adding.

- Add uncooked veggies that you wish to sauté. (I added onions, garlic, zucchini, and tomatoes at this point.)

- Saute until veggies begin to soften, stirring frequently.

- Add in any liquids at this point and reduce heat some. (I added in some pizza sauce and tomato sauce, both left over from previous meals. Sometimes I add in coconut milk. Sometimes I add in vegetable or chicken broth. Salsa and leftover soup are also good options. You’re going to be cooking long enough to reduce the liquid some and pasta needs more liquid than other skillet dishes. Still, start with less than you think you need, and add additional liquid ingredients as needed.)

- Immediately add in cooked pasta. If you had already cooked meat or seafood  for your dish, as well as any other already cooked veggies  you think would work well, add them at this time, too. (I added in some leftover corn and broccoli.) Stir until all is coated with sauce. Increase heat and cook until all is heated through and any liquid is reduced to make a sauce to your liking. Stir as needed while cooking.

- Turn off heat. Sprinkle with cheese (dairy or non-dairy), if desired---either while in the skillet or once served on plates. I generally prefer the latter because it’s easy for me to serve Mr. GFE a dairy version and me a non-dairy version if I so choose.

Sometimes cheese is not the right ingredient to add to skillet dishes. I made a skillet pasta dish when camping this summer that used brown rice ziti with grilled shrimp, olive oil, garlic, onions, and coconut milk plus some salt, pepper, and chipotle powder. It was just perfect as it was; no cheese of any kind was needed. Work with what you have and play with flavor combinations that have worked in other dishes. For example, if you love lasagna, then some ground beef (and/or ground sausage), tomato-based ingredients, cheese(s), and complementary veggies (e.g., zucchini, spinach) might be a good idea. If your family loves cheeseburgers, a cheeseburger macaroni dish would probably be welcomed. If you’re vegetarian and love chickpeas, some combination of roasted chickpeas and seasonal veggies cooked with the pasta in a veggie broth might turn out to be your favorite non-recipe pasta dish. You get the idea. Honestly, I find these non-recipes to be some of the most satisfying dishes that I make because I exercise creativity and “carefreeness,” but yet always end up with a delicious one-dish dinner. Plus I fill up my skillet when making these dishes so we always have leftovers for lunches or dinner the next evening.]]></description>
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		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>August Go Ahead Honey, It’s Gluten Free&#8212;Dishes So Simple, No Recipe Required</title>
		<link>http://glutenfreeeasily.com/august-go-ahead-honey-it%e2%80%99s-gluten-free-dishes-so-simple-no-recipe-required/</link>
		<comments>http://glutenfreeeasily.com/august-go-ahead-honey-it%e2%80%99s-gluten-free-dishes-so-simple-no-recipe-required/#comments</comments>
		<pubDate>Tue, 02 Aug 2011 16:27:01 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[real food]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10480</guid>
		<description><![CDATA[When Naomi, our lovely friend across the pond and creator of Go Ahead Honey, It’s Gluten Free, asked for this year’s hostesses, I volunteered with the theme Dishes So Simple, No Recipe Required. I’m talking about simple, real food options for breakfast, lunch, dinner, or even a snack or appetizer. Have you ever gone to a restaurant and [...]]]></description>
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		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Watermelon Sherbet with a Bonus Milkshake</title>
		<link>http://glutenfreeeasily.com/watermelon-sherbet-with-bonus-milkshake/</link>
		<comments>http://glutenfreeeasily.com/watermelon-sherbet-with-bonus-milkshake/#comments</comments>
		<pubDate>Wed, 20 Jul 2011 15:30:53 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[ice cream]]></category>
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		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[wellness weekend]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10275</guid>
		<description><![CDATA[Watermelon Sherbet (Gluten Free, Dairy Free, Refined Sugar Free) 

2 cups ripe watermelon, ideally frozen and then slightly thawed

¾ cup full-fat coconut milk

¼ cup honey (or agave nectar for vegan option) 

Blend ingredients in blender for about a minute or so until well blended. 

Pour into prepared tub of ice cream machine. 

Churn about 15 to 20 minutes. 

Scoop and enjoy! Makes about 3 cups. Freeze any leftovers so you can make a milkshake the next day (recipe below). 

Original recipe by Shirley Braden 

Watermelon Sherbet Milkshake (Gluten Free, Dairy Free, Refined Sugar Free)

About 1 ½ cups of watermelon sherbet

1 ripe banana

1 cup almond milk (or other milk of your choice) 

Blend until smooth. Drink and be amazed at how good this healthy milkshake is. 

Original recipe from Shirley Braden ]]></description>
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		<slash:comments>48</slash:comments>
		</item>
		<item>
		<title>Gluten-Free, Dairy-Free Pineapple Layer Cake with Maple Coconut Whipped Cream Frosting</title>
		<link>http://glutenfreeeasily.com/gluten-free-dairy-free-pineapple-layer-cake-with-maple-coconut-whipped-cream-frosting/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-dairy-free-pineapple-layer-cake-with-maple-coconut-whipped-cream-frosting/#comments</comments>
		<pubDate>Tue, 21 Jun 2011 19:22:24 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
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		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Real Food Weekly]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[treats]]></category>
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		<category><![CDATA[birthday cake challenge]]></category>
		<category><![CDATA[brown sugar]]></category>
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		<description><![CDATA[Gluten-Free, Dairy-Free Pineapple Layer (or Rectangular) Cake with Maple Coconut Whipped Cream Frosting 

1 1/3 cups almond flour

2/3 cup gluten-free all-purpose flour mix*

1 1/3 cup brown sugar

2/3 cup granulated sugar

2 ½ tsp baking soda

2 large eggs

2 tsp maple syrup

20-ounce can crushed unsweetened pineapple, with its own juice 

Preheat oven to 350 degrees. If using small baking dishes, add about ½ tsp coconut oil to each turning them carefully in your hands to ensure oil coats sides. If using a 9 x 13 pan, add about a teaspoon of coconut oil and tilt and coat sides of pan the same way. While mixing ingredients, place your baking dish(es) in preheated oven for 5 minutes. 

Mix dry ingredients in large bowl. (FYI:  A wooden spoon will work fine for all of your mixing.) 

Add eggs and mix well. 

Add maple syrup and pineapple with juice. Stir the latter just well enough so that ingredients are mixed. 

Pour batter into prepared, hot baking dish(es). (Be cautious. It’s easy to forget that dishes are already hot and will burn you if you touch them.) 

If using smaller baking dishes, bake for about 25 minutes. If using a 9 x 13 pan, bake for about 30 to 35 minutes. (Check at 30 minutes.) 

Remove from oven and cool for about 5 minutes. Use a heat-proof spatula to loosen cake layers, remove layers from dish(es) and place on wire rack. Cool completely.

* I still can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. 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 gluten-free all-purpose flour mix you use most often for your baking.

Maple Coconut Whipped Cream Frosting

1 cup coconut "cream," from a chilled can of full-fat coconut milk (read more below)
1 ½ to 2 teaspoons maple syrup (adjust to desired sweetness, may need more if using unsweetened coconut flakes)

Handful of coconut flakes (I used sweetened)

The day before, chill one can of coconut milk, your mixing bowl, and beaters in refrigerator. (I try to keep 2 cans of full-fat coconut milk in the refrigerator at all times for making ice cream and whipped cream. I’ve made the frosting without having the bowl and beaters chilled, but it works best if they are.) Skim about one cup of the "coconut cream" off the top ... that's what I'm calling the thick, non-liquid substance that forms when you refrigerate full-fat coconut milk for at least 24 hours in the coldest part of your refrigerator. Add the coconut cream to a chilled bowl. Whip coconut cream with chilled beaters until it reaches its whipped cream state. Gradually add maple syrup. Whip again until it turns to whipped cream with at least soft peaks remaining when you stop whipping. Stir in coconut flakes or sprinkle them on top of whipped cream after spreading on each cake layer.

Shirley’s Notes: Ramekins can be used if you want a much smaller layered cake or even several single-layered cakes with frosting. If you’d prefer to use gluten-free all-purpose flour, omit the almond flour and use 2 cups of gluten-free all-purpose flour. If using gluten-free all-purpose flour, you may need to add an additional 5 minutes of baking time. When made with almond flour, the cake (or layers) will be thinner than if made with gluten-free all-purpose flour. They will also be denser and moister. I cheated (as I usually do) and placed my layers in the freezer for a few minutes to expedite cooling. While I’ve never made this cake egg free, I believe it will work with the usual egg substitutions. I used a new brand of coconut milk, which didn’t yield my usual fluffy whipped cream. Your frosting results may look slightly different and hopefully better!]]></description>
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		<title>Simple and Good Chocolate Cake (Gluten Free, Dairy Free, Refined Sugar Free, Vegan)</title>
		<link>http://glutenfreeeasily.com/simple-and-good-chocolate-cake-gluten-free-dairy-free-refined-sugar-free-vegan/</link>
		<comments>http://glutenfreeeasily.com/simple-and-good-chocolate-cake-gluten-free-dairy-free-refined-sugar-free-vegan/#comments</comments>
		<pubDate>Sat, 28 May 2011 03:16:43 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
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		<description><![CDATA[Simple and Good Chocolate Cake

¾ cup coconut palm sugar

1 cup all-purpose gluten-free flour mix

½ cup almond flour

2 tbsp coconut flour

1/3 cup cocoa powder

1 ½ tsp baking soda

½ tsp sea salt

2 tsp vanilla extract

½ cup extra virgin olive oil

1 cup cold water

2 tbsp apple cider vinegar

Preheat oven to 375 degrees Fahrenheit. Ensure oven is fully preheated before you begin to mix the ingredients, as you have to work quickly once you get started.

Grease 8x8-inch baking pan well.

In a large mixing bowl, whisk together the coconut palm sugar, flour mix, almond flour, coconut flour, cocoa powder, baking soda, sea salt, vanilla extract, oil, and cold water. Blend well. Note that the absorbent nature of the coconut flour will make the batter thicken upon stirring; this is good.

Then, add the vinegar and stir immediately. The vinegar and baking soda reaction will cause the mixture to foam up a bit. These ingredients along with their reaction and the subsequent baking process take the place of eggs. Stir quickly and as Lydia says: “Get the pan into the oven as fast as you can.”

Bake for 20-25 minutes, until toothpick comes out clean. Remove the pan to a cooling rack, and let it cool completely. Cut into squares. Enjoy “as is,” or “accessorize” a bit more if you like: sift confectioner’s sugar over the top or top with a simple Vanilla Ice Cream or something more decadent like Crème Brulee Ice Cream.

Adapted from Lydia of The Perfect Pantry who adapted from Pragerway 

 Shirley’s Notes: As you can see from the recipe, I didn’t use any gums so there may be a slight crumble factor. It did not bother us---and I’m not sure it will happen each time as I rushed mine on the cooling!---but if you want to ensure crumb free, you may either add 1 tsp xanthan gum or 1 tsp chia seed (if you are a fan) and let the latter sit a minute after cold water is added, before you add the vinegar. Cutting with a plastic knife ensures straight-edged pieces with less crumbs. This is a tip that Linda (The Gluten-Free Homemaker) reminded me of in this post in her ongoing Kitchen Tips series. (Incidentally, cutting a head of lettuce with a plastic knife will also ensure that the cut edges don’t “rust”; i.e., turn brown.)]]></description>
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