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	<title>gfe--gluten free easily &#187; Simply Hot Recipes</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>Flourless Almond Peanut Butter Cookie S&#8217;mores (Gluten Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/gluten-free-cookie-smores/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-cookie-smores/#comments</comments>
		<pubDate>Sun, 10 Oct 2010 23:29:40 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[camping]]></category>
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		<category><![CDATA[s'mores]]></category>
		<category><![CDATA[slightly indulgent]]></category>

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		<description><![CDATA[Flourless Almond Peanut Butter Cookies

1/2 cup almond butter
1/2 cup peanut butter
1 cup brown sugar, packed
1 egg
1 tsp baking soda
1/2 tsp vanilla extract

Preheat oven to 350 degrees. Mix all ingredients together well. Grease or moisten hands slightly and form dough into 1-inch balls. Place balls on ungreased cookie sheet. (DO NOT press down as in some traditional recipes. See exception in notes below.) Bake 8 – 10 minutes or until golden brown and cookies look “set,” but not done. Do not overcook. Then allow cookies to sit on cookie sheet for 5 minutes. (This step is very important, because cookies finish cooking during this time and totally set up.) Remove cookies for cooling.  Makes about 24 – 30 cookies.

Shirley’s Notes: Do not use low-fat peanut butter; the cookies will not turn out properly. I use Jif (all are gluten free), but it’s my understanding that Peter Pan (all), Planters (Creamy and Crunchy), Reeses, and Skippy (Creamy, Crunchy, Super Crunchy, Roasted Honey Nut) are also gluten free. (Remember to always check labels.) One reader/tester successfully made the "all peanut butter" version using natural peanut butter, but advises that you must press them down a bit before baking for them to spread enough. Using a fork or  the bottom of glass will work. Ensure your vanilla is gluten free. I make my own vanilla extract, but most are gluten free (e.g., McCormick’s). (Incidentally, homemade vanilla extract is a great gift idea and now is the time to start making it for holiday gifts.)

Adapted from original flourless peanut butter cookie recipe on the celiac listserv (originator unknown)

Cookie S'mores

Make (or purchase) suitable cookies. We like using the Flourless Almond Peanut Butter Cookies, Flourless Peanut Butter Cookies, and Brown Sugar Chocolate Chip Cookies to make ours. When using Chocolate Chip Cookies, one doesn't even necessarily have to use chocolate squares.

Roast marshmallow.

Place chocolate square on cookie. (Use dairy-free chocolate for dairy-free version.)

Skillfully slide roasted marshmallow (while still hot) on to bottom cookie on top of chocolate square and between top cookie. Or use your own method. That's how I do it. 

Shirley's Notes: I confess I sometimes like my marshmallows a bit burned; hence, the burnt edges shown in the photos of the Cookie S'mores. Truth be told, I don't mind my Nut Butter cookies a tad burned either. Except in our house, we don't call them burned ... we call them OC's--Overcooked Cookies.]]></description>
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		<slash:comments>63</slash:comments>
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		<title>Melanie of Gluten-Free Krums and Avocado Artichoke Salsa</title>
		<link>http://glutenfreeeasily.com/adopt-gf-blog-avocado-salsa/</link>
		<comments>http://glutenfreeeasily.com/adopt-gf-blog-avocado-salsa/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 14:22:01 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[30 Days to Food Revolution]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=5228</guid>
		<description><![CDATA[This post is linked to Simply Hot Recipes and Gluten-Free Wednesdays. Several years ago I was happy to discover the book, Buddy, Bagels, and Me. Lovingly written and beautifully illustrated by Melanie Krumrey, it&#8217;s her family&#8217;s personal story on celiac and gluten intolerance. This book is aimed at children, but reviews said it was great for adults as [...]]]></description>
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		<slash:comments>29</slash:comments>
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		<title>Molasses Banana Bread &#8230; or Is It Cake?</title>
		<link>http://glutenfreeeasily.com/molasses-banana-bread-cake/</link>
		<comments>http://glutenfreeeasily.com/molasses-banana-bread-cake/#comments</comments>
		<pubDate>Wed, 02 Jun 2010 03:40:02 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=5211</guid>
		<description><![CDATA[Molasses Banana Bread
 
4 tbsp butter, softened (or coconut oil, liquefied)
3/4 cup molasses
1/4 cup sugar (granulated sugar, Demerera sugar; I bet coconut sugar would be great, too)
1 1/4 cup "all-purpose" gluten-free flour mix*
1 heaping tsp xanthan gum
1/2 tsp salt
1/2 tsp baking soda
2 eggs
3 ripe bananas, mashed
1 cup chopped nuts (optional, I used walnuts this time)

Other optional ingredients are mini chocolate chips, orange zest, and nutmeg.
 
Preheat oven to 350 degrees Fahrenheit. Grease loaf pan (I used two mini loaf pans) and then coat with a mixture of cinnamon and sugar. (I always have cinnamon-sugar made up for the
 
Cream butter, molasses, and sugar.
 
Whisk in flour, salt, baking soda and xanthan gum until well mixed and evenly brown.
 
Beat in eggs.

Stir in bananas and any optional ingredients.
 
Pour into greased loaf pan. Bake 50 to 60 minutes or until toothpick comes out clean. (Even the mini loaves take 50 minutes.) Cool in pan for 10 - 15 minutes before removing to cool completely. Now see if you can hold off from eating a piece!

*I can’t always 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 (which is very finely ground) 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. It’s a very economical mix that works well in most recipes. No refrigeration is needed. However, I'm sure another mix of other gluten-free flours that one would use in similar recipes could work as well.

Adapted from a recipe on the back of the molasses jar thanks to my friend, Ann]]></description>
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		<item>
		<title>The New BBC&#8211;Bourbon Banana Colada</title>
		<link>http://glutenfreeeasily.com/bbc-bourbon-banana-colada/</link>
		<comments>http://glutenfreeeasily.com/bbc-bourbon-banana-colada/#comments</comments>
		<pubDate>Tue, 01 Jun 2010 02:42:56 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[camping]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=5197</guid>
		<description><![CDATA[Bourbon Banana Colada

½ cup bourbon 
one shot dark rum 
one large banana, sliced and frozen preferably (can use slightly more if you love bananas)
one cup pineapple chunks with juice (or pineapple juice)
one cup full-fat coconut milk
¼ cup shredded coconut
about 8 ice cubes (or more if needed--if a frozen banana is not used or other ingredients are not chilled)

Mix all in blender.

To prepare glass for serving, pour small amount of bourbon in bowl. Pour small amount of brown sugar or raw sugar in another bowl; set beside other bowl. Dip inverted glass in bourbon and then immediately dip the glass in the sugar. Turn upright. Pour BBC into the glass in the center without disturbing sugar. Garnish with a banana slice.

Adapted from several BBC recipes and my pina colada recipe

Shirley's Notes: I doubled the batch to make my half gallon that I took to the party. However, I had to mix it in a large bowl and then blend only a portion at a time as my blender does not hold two quarts. This drink does not have a strong alcoholic taste. You can adjust bourbon and rum amounts if you'd like a more "potent potable." I used Demerera sugar to dip my glass in. Many BBC and colada recipes, in general, call for mixes. I'm not a fan due to the other ingredients in such mixes. It's quite easy to make these types of drinks "from scratch." This recipes is gluten free, dairy free, and sugar free, excluding the sugar on the rim of the glass and the fact that alcohol itself converts to sugar. ]]></description>
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		<item>
		<title>Gluten Free Gobsmacked&#8211;Kate Chan&#8217;s Cheese Rolls and Pizza</title>
		<link>http://glutenfreeeasily.com/adopt-gfg-cheese-rolls-pizza/</link>
		<comments>http://glutenfreeeasily.com/adopt-gfg-cheese-rolls-pizza/#comments</comments>
		<pubDate>Fri, 07 May 2010 15:51:21 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[30 Days to Food Revolution]]></category>
		<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[bread]]></category>
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		<description><![CDATA[This post is linked to Simply Hot Recipes and Gluten-Free Wednesdays.  Last month, I participated in Sea’s (Book of Yum) Adopt A Gluten-Free Blogger event. It was my first time participating. I enjoyed it so much that I’ve vowed to adopt another gluten-free blogger as often as possible. This monthly event really is a fun way to share other great [...]]]></description>
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		<slash:comments>34</slash:comments>
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		<item>
		<title>Chicken (or Turkey) Enchilada Casserole &amp; Some Non-Standard Symptoms of Celiac</title>
		<link>http://glutenfreeeasily.com/chicken-enchilada-casserole/</link>
		<comments>http://glutenfreeeasily.com/chicken-enchilada-casserole/#comments</comments>
		<pubDate>Wed, 03 Feb 2010 05:26:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
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		<category><![CDATA[turkey]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[casserole]]></category>
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		<category><![CDATA[Thanksgiving leftovers]]></category>

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		<description><![CDATA[Chicken (or Turkey) Enchilada Casserole 

1 small onion, chopped
2 cloves garlic, minced
1 Tbs. chili powder (I’ve substituted taco seasoning before when I was out of chili powder)
1 tsp. salt
1/2 tsp. black pepper
1 cup diced tomatoes
1 small can tomato sauce
1 Tbs. cilantro, chopped (optional—I add when I have it on hand)
3 cups chicken cooked, boned, shredded
1 tbsp lime juice
1 jar salsa (16 oz) (whatever hotness you prefer---mild worked well for us)
10 corn tortillas (ensure they are gluten free)
8 oz shredded cheese (dairy or non-dairy: Monterey Jack, cheddar, or a Mexican blend; Daiya cheddar---your preference; read labels to ensure gluten-free status)

Sour cream, jalapenos, and cilantro for garnish (optional)

Preheat oven to 350 degrees F. Coat a large, deep skillet with little bit of oil; heat over medium heat. Add onion, garlic, chili powder, salt and pepper; cook, stirring often, until softened, about 3 minutes. Add one cup of tomatoes, tomato sauce, and cilantro (if used). Cook 5 minutes.

Dump shredded chicken over tomato mixture in skillet. Spoon lime juice over chicken. Stir chicken and lime juice into tomato mixture. Heat a few minutes, if necessary. (If chicken is still warm from cooking, you will not need to heat more.) 

Spread one half of the jar of salsa in an ungreased 9" x 13” baking dish; top with 5 tortillas (break into pieces as needed to mostly cover salsa). 

Top with chicken mixture; sprinkle with half of the cheese.

Top with remaining tortillas. Spread with remaining salsa; sprinkle w/remaining cheese.

Bake until cheese is melted and casserole is hot, about 15 to 20 minutes. 

Adapted from Valerie and Woman's World

Shirley’s Notes: I usually use three boneless chicken breasts that I have cooked in my slow cooker in one cup of chicken broth made from bouillon. Slow-cooked chicken breasts shred easily. Leftover chicken or turkey (great way to use leftovers from my special turkey breast or any Thanksgiving turkey), gluten-free rotisserie chicken, etc., may also be used. Like most casseroles, this dish is one that is flexible. You can skip the tomato sauce and add a whole can of diced tomatoes versus just a cup. (You might have to cook the mixture “down” a bit more in the skillet if you do so.) You can spice it up by using diced tomatoes with green chiles, adding more chili powder, adding chipotle powder, and so forth. Some friends like making this dish using ground beef. Personally, I really prefer this dish with chicken or turkey, but feel free to experiment. Eight ounces is not a huge amount of cheese for a casserole this size, but cheddar cheese appears like more than is actually there because of its rich color. That can be a good thing for the cheese fanatics. I often use more cheese for topping (than I do when sprinkling over the chicken mixture), just so I get that visual appeal.]]></description>
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