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	<title>gfe--gluten free easily &#187; Slightly Indulgent</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>Breakfast Waffles, Sandwich Waffles, and Iris at The Daily Dietribe</title>
		<link>http://glutenfreeeasily.com/waffles-daily-dietribe/</link>
		<comments>http://glutenfreeeasily.com/waffles-daily-dietribe/#comments</comments>
		<pubDate>Sun, 05 Sep 2010 15:53:13 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
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		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[honey]]></category>
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		<category><![CDATA[waffles]]></category>

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		<description><![CDATA[This post is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.  There’s nothing like setting a “firm” deadline and then missing it yourself. My apologies on sharing my adoption post two days late. Technical difficulties as they say, but still. Last night I was blogging by the light of the campfire and flashlight. Plus, I was alternating flipping Italian chicken, baked potatoes, and corn [...]]]></description>
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		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Zesty Marinated Pork Chops for Go Ahead Honey</title>
		<link>http://glutenfreeeasily.com/zesty-marinated-pork-chops/</link>
		<comments>http://glutenfreeeasily.com/zesty-marinated-pork-chops/#comments</comments>
		<pubDate>Tue, 31 Aug 2010 21:50:08 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Real Food Wednesday]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[Wheatless Wednesday]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[grilled]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6436</guid>
		<description><![CDATA[Zesty Marinated Pork Chops

2 tsp onion powder
1 tsp oregano
2/3 cup olive oil
½ cup lemon (or lime) juice
½ cup soy sauce (gluten free; or coconut aminos, which Ali discussed here)
2 tbsp brown sugar (or alternative, like coconut/palm sugar)
dash of black pepper (I used fresh ground)
4 – 8 pork chops

Combine all ingredients in a glass pan (or Ziploc bag) large enough to allow adequate marination. Marinate pork chops overnight for optimum flavor; turning at least once. Discard marinade. Grill pork chops on medium-high heat about 10 minutes on each side. Thicker pork chops may take an additional 5-10 minutes.

Shirley’s Notes: Marinating the pork chops overnight will definitely yield the best flavor, but I have marinated my pork chops for as little as an hour before and have still been pleased with the results. In cooler weather, I have also baked mine in the oven versus grilled them. I preheated my oven to 425 degrees and baked the pork chops on a lightly greased baking sheet for about 10 minutes on each side. I tested for doneness by cutting a tiny corner off of one pork chop to taste. As stated above, thicker pork chops may take an additional 5 to10 minutes. Both bone-in pork chops and boneless ones work equally well.

Add a salad and a veggie, like corn on the cob or a baked potato (white or sweet), and you have a terrific meal … and your own little barbecue bash!  (Or rustic candlelight dinner on the screened porch perhaps.)]]></description>
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		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Slow Cooker Potato-Zucchini Soup</title>
		<link>http://glutenfreeeasily.com/potato-zucchini-soup/</link>
		<comments>http://glutenfreeeasily.com/potato-zucchini-soup/#comments</comments>
		<pubDate>Tue, 24 Aug 2010 18:55:47 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[Food on Fridays]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Pennywise Platter]]></category>
		<category><![CDATA[Real Food Wednesday]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[crockpot]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6319</guid>
		<description><![CDATA[Slow Cooker Potato-Zucchini Soup (Gluten Free, Dairy Free, Sugar Free, Soy Free)


About 9 cups broth (I used 3 cups of vegetable broth and 6 cups of chicken broth, which I pulled from the freezer; use all vegetable broth to make this soup vegetarian/vegan)
About 6 cups of peeled, diced potatoes
One large zucchini, quartered and thinly sliced (mine was very large; I cut out the soft part with seeds and discarded)
One large sweet onion, finely chopped
3 cloves garlic
about 1 tbsp extra virgin olive oil
½ tsp curry powder (optional)
Sea salt and fresh grated pepper, to taste

Add broth to large slow cooker. (I used my oval, 5-qt Rival SmartPot.)

Peel and dice potatoes and add to slow cooker. 

Add olive oil to large skillet. Heat to medium-high temperature. While skillet is heating, chop onions and quarter and slice zucchini thinly. Add to skillet. Stir occasionally. Add garlic about halfway through cooking. When onions are translucent and zucchini is also showing some translucency, transfer mixture to the slow cooker.

Stir curry powder, sea salt, and pepper. Cook 6 – 8 hours on low. During last ½ hour of cooking, use immersion blender in one area for about 15 seconds. Stir. Check appearance and taste. If you want a thicker soup, use immersion blender again. 

Serve. Enjoy alone or with a nice gluten-free “bread” treat on the side---like popovers, corn muffins, cheese muffins, or cheese rolls. 

Adapted from a reader-submitted recipe to the 4 Ingredients newsletter

Shirley’s Notes: If you have family members who are die-hard carnivores and must have meat, feel free to add some crumbled bacon or diced chicken towards the end of the cooking time. You could even add bacon or chicken to individual bowls and stir until heated through. This recipe makes a lot, so feel free to halve the ingredients, use a regular 4-qt slow cooker, and reduce the cooking time. If you’d prefer to cook it on the stove, I’d still recommend slow cooking at a lower heat. I do love a pot of soup simmering on the stove.]]></description>
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		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Lemon-Lime Coconut Basil Ice &amp; All That’s Nice</title>
		<link>http://glutenfreeeasily.com/lemon-lime-coconut-basil-ice/</link>
		<comments>http://glutenfreeeasily.com/lemon-lime-coconut-basil-ice/#comments</comments>
		<pubDate>Tue, 17 Aug 2010 17:26:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Pennywise Platter]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6221</guid>
		<description><![CDATA[Lemon-Lime Coconut Basil Ice (Beverage or Frozen Dessert)

1 1/2 cups water
1 3/4 cups lite coconut milk, chilled (I used ¾ cup full-fat coconut milk and 1 cup filtered water*)
¼ cup honey (or agave nectar, or other sweetener of your choice to taste)
4 drops vanilla crème liquid stevia
¼ cup fresh, chopped or sliced basil
¼ tsp lemon oil (or 1 tsp lemon zest)
¼ tsp lime oil (or 1 tsp lime zest)
3 tbsp lemon juice
2 tbsp lime juice

In a medium saucepan, heat water over med-high heat until steaming, not boiling. Add basil and let stand 15 minutes. Pour through fine mesh sieve; discard basil. Set in freezer in shallow pan for about 15. It should be thoroughly chilled but not frozen, even on the edges. (It’s not a good idea to add frozen ingredients to one’s ice cream maker.)

In large bowl or blender, add lemon oil, lime oil, lemon juice, lime juice, “basil water,” coconut milk, honey, and stevia. Use hand mixer or blender to blend.

Add to pre-frozen container of ice cream maker. Churn 15 – 30 minutes. Yes, that’s a wide gap of time. Check at 15 minutes to see if the mixture has reached your desired consistency. I really wanted a beverage to sip with my steamed crabs more than a scoopable snow cone like mix, so I was pleased with the consistency at 15 minutes for that purpose. However, I churned the mixture for the full 25 or 30 minutes, and perhaps additional freezing afterwards, might be needed for a firmer ice dessert. Again, I mainly wanted a beverage, so even at churning the full time, I let most of the ice get “melty” and then sipped it as a beverage. Very light and refreshing.

Shirley’s Notes: You can use any sweetener as I stated above, but honey always yields a softer, more scoopable frozen dessert, so I recommend using at least some honey. This recipe was loosely inspired by a Meyer’s Lemon Basil Ice in the May issue of Better Homes and Garden magazine. That recipe took almost 5 hours to make---yikes! I wanted something I could whip up fairly quickly. I used fresh lemon and lime juice; I’m sure that bottled would work, but it would not be quite as flavorful. The lemon and lime oil should not be used with plastic measuring spoons; the oil ate right through the plastic. Next time, I’ll remember to use my stainless steel measuring spoons, which are much better to use anyway. The basil flavoring in this mix is very mild. If you want a stronger basil flavor, steep basil in water for 30 minutes.]]></description>
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		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Adoption: Wendy of Celiacs in the House (Gluten-Free Crepes&#8212;Savory and Sweet)</title>
		<link>http://glutenfreeeasily.com/celiacs-in-house-crepes/</link>
		<comments>http://glutenfreeeasily.com/celiacs-in-house-crepes/#comments</comments>
		<pubDate>Wed, 04 Aug 2010 04:10:13 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Pennywise Platter]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[entree]]></category>
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		<category><![CDATA[treats]]></category>
		<category><![CDATA[bananas]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[crepes]]></category>
		<category><![CDATA[muffins]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6072</guid>
		<description><![CDATA[This post is linked to Gluten-Free Wednesdays, Pennywise Platter Thursdays, and Slightly Indulgent Tuesdays. Another one of my favorite bloggers is Wendy of Celiacs in the House. I’m pretty sure that we met via Linda’s (The Gluten-Free Homemaker) weekly gluten-free roundup. (I’m betting that’s true for many of us&#8212;a big shout out and thanks to Linda for [...]]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Creme Brulee Ice Cream</title>
		<link>http://glutenfreeeasily.com/creme-brulee-ice-cream/</link>
		<comments>http://glutenfreeeasily.com/creme-brulee-ice-cream/#comments</comments>
		<pubDate>Tue, 27 Jul 2010 23:50:08 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Foodie Friday]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
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		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[coconut]]></category>
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		<category><![CDATA[vegan]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=5991</guid>
		<description><![CDATA[Crème Brulee Ice Cream (Gluten Free, Egg Free, with Dairy-Free, Vegan Option)

just under 2 ¼ cups full-fat coconut milk, chilled
1 can condensed milk (see homemade versions---including dairy-free options---in this post from Heidi (Adventures of a Gluten-Free Mom)  and here at Alisa’s Go Dairy Free site (personallyI'd use coconut milk as my base)
1 cup coconut sugar
1 tsp vanilla extract
scrapings from half a vanilla bean

Mix all together in a large bowl with hand mixer. Pour into frozen ice cream tub. Churn 25 to 30 minutes. As soon as ice cream starts churning, start making brulee sugar as shown below. (It doesn’t take long to make, but you will want to chill it as directed, which does take several minutes.)

Brulee Sugar for Swirling In

1 – 2 tbsp oil (coconut or grapeseed oil)
3 tbsp coconut sugar
1 tbsp coconut “cream”

In a small skillet, heat oil on medium heat until warm.

Add coconut sugar. Stir constantly for a few minutes until coconut sugar is a little crunchy.

Stir in about a tablespoon of the coconut cream (the thick “cream” at the top of the can after refrigerating for a long period of time) or a little less of some full-fat coconut milk, as a binder. Stir.

Place skillet in freezer until 5 minutes before the ice cream will be finished churning. Remove skillet and break up brulee sugar, if necessary, with wooden spoon. While ice cream is still churning, using wooden spoon, knock brulee sugar pieces into ice cream maker, a little at a time. Wait until each piece “disappears” before you add the next one, so you’ll have brulee sugar “deposits” spread throughout your ice cream.

Transfer ice cream to a freezer container and freeze a bit longer if needed.

Shirley’s Notes:  When making the brulee sugar, I recommend only using grapeseed oil (which is flavorless) or coconut oil, as a second choice, when making the brulee sugar. Other oils may be too strong and negatively impact the crème brulee flavor. After scraping vanilla bean, don't discard it. You can add it to a container of granulated sugar to make vanilla sugar, add it to hot chocolate, add it to your bottle of vanilla extract, etc. (The latter is what I did. My homemade vanilla extract that I made last year for Christmas is getting low. Soon, I'll be adding even more vanilla beans and vodka to the bottle.)  If using non-dairy condensed milk, this recipe will also be vegan. Personally, I'd use full-fat coconut milk when making my own dairy-free condensed milk.

Original recipe by Shirley Braden]]></description>
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		<slash:comments>53</slash:comments>
		</item>
		<item>
		<title>Birthday Camping with Gluten-Free Beer Can Chicken</title>
		<link>http://glutenfreeeasily.com/gluten-free-beer-can-chicken/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-beer-can-chicken/#comments</comments>
		<pubDate>Sun, 25 Jul 2010 21:29:43 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[Pennywise Platter]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=5929</guid>
		<description><![CDATA[Gluten-Free Beer Can Chicken

one roasting chicken, any size
couple of tbsp of olive oil
couple of tbsp of blackened seasoning rub (recipe here)
one potato or onion (optional; see notes)
6 – 8 ounces of gluten-free beer

Turn grill on high on the opposite side of where you will place your chicken. The chicken requires indirect heat for roasting. With the grill lid closed, this method equates to a 350-degree (F) oven.

Wash chicken. Pat dry.

Spread some olive oil over the entire surface.

Rub blackened seasoning over entire chicken.

See notes below for using beer can chicken apparatus if desired, but otherwise, pour gluten-free beer into can opening until halfway or 2/3 full. Keeping chicken upright, insert beer can into chicken’s cavity. Place all upright on grill. Close lid.

Roast for at least an hour, longer if your chicken is larger. Our chicken weighed 5 ½ lbs and roasted for about an hour and 15 minutes.

SUPER CAUTION WARNING HERE: Very carefully, remove can from chicken. There will still be beer in the can and it will be boiling (or close to it). Immediately pour beer out of can in a safe disposal area and remove empty can to where nobody can reach it (you don’t want someone to accidentally pick it up). I crunched ours and added it our to our recyclable bin of cans, all while wearing heavy oven mitts. 

Serve. Enjoy.

Shirley’s Notes: If you’re a fussy type, you can even buy a beer can chicken apparatus like this one. I didn’t have one, but I did use the base of my chicken roaster pan (basically a large metal saucer) to set the can in and position my chicken over. My top-heavy chicken did turn over half way through cooking, but it didn’t make any difference. It still roasted perfectly and looked great. But, again, if you’re the fussy type, you might want one of the beer can chicken holders. I’ve made a big batch of the blackened seasoning rub and keep it in our camping food box. It’s great for grilled catfish, zippy burgers, and more. Some folks like to insert a whole potato or onion in the neck of the chicken. The latter provides a strong onion flavor, I’m told. Either the potato or the onion can be eaten with the roasted chicken when all is finished cooking. I didn’t do that and I think it would have made my chicken even more top heavy, but it is an option. Last, be sure to follow the caution note above when removing the can from the chicken after roasting.]]></description>
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		<slash:comments>29</slash:comments>
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		<item>
		<title>Timely News &#8230; Chocolate Zucchini Bread Trumps Classic Version</title>
		<link>http://glutenfreeeasily.com/chocolate-zucchini-bread/</link>
		<comments>http://glutenfreeeasily.com/chocolate-zucchini-bread/#comments</comments>
		<pubDate>Fri, 16 Jul 2010 23:18:20 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Delicious Dishes]]></category>
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		<description><![CDATA[Chocolate Zucchini Bread

3 eggs
1 cup oil (I used ½ cup extra virgin olive oil, ¼ grapeseed oil, and ¼ cup unsweetened applesauce)
2 cups sugar (I used 1 ¾ cup coconut sugar plus ¼ cup granulated sugar)
1 tbsp vanilla
2 cups shredded, peeled zucchini (about one zucchini, medium sized)
2 ½ cups gluten-free flour mix (use your favorite mix for this type of recipe*)
½ cup cocoa powder
1 ½ tsp xanthan gum
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp baking powder

In a large mixing bowl, beat eggs, oil, sugar, and vanilla. 

Add in zucchini; mix.

Add dry ingredients and mix well.

Pour into two greased loaf pans. 

Bake at 350 degrees for one hour or until bread tests done (toothpick method). Cool. Slice. Enjoy.

Yield: Two regular-sized loaves

Source: Unknown

*As I’ve noted before, 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 a similar recipe could work as well. And, as always, if you do not need to eat gluten free, traditional all-purpose flour can be used instead.

Shirley's Notes: You'll notice that I just shred/grate my zucchini the old-fashioned way, but you can use a food processor if you like. Despite its reputation for making baked goods moist, I think the addition of applesauce makes this bread just a little bit drier than if all oil was used.]]></description>
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		<title>Blueberry Honey Pie with Honey Whipped Cream (Gluten Free, Dairy Free, Refined Sugar Free)</title>
		<link>http://glutenfreeeasily.com/blueberry-pie-honey-whipped-cream/</link>
		<comments>http://glutenfreeeasily.com/blueberry-pie-honey-whipped-cream/#comments</comments>
		<pubDate>Fri, 02 Jul 2010 21:37:10 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
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		<category><![CDATA[vegan]]></category>
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		<category><![CDATA[GFE]]></category>
		<category><![CDATA[honey]]></category>

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		<description><![CDATA[Blueberry Honey Pie with Honey Whipped Cream and Raspberries

6 cups blueberries
3/4 cup honey
¼ tsp salt
2 tbsp plus 1 tsp arrowroot powder (or 4 tbsp cornstarch)
¼ cup water
2 tsp lemon juice
2 tsp coconut oil (or butter, or dairy-free butter)
½ cup raspberries for topping

In a large saucepan, mix blueberries, honey, and salt. Add water to arrowroot powder (or cornstarch) in a small bowl and blend. Add to blueberry mixture; blend. Stirring often, cook over medium-high heat until mixture is bubbly and arrowroot-water mixture turns blueberry color, about 2 to 5 minutes. Stir in lemon juice and coconut oil. Cool slightly and pour into your already prepared pie crust (see notes below). Chill at least an hour. Serve with honey whipped cream.

Honey Whipped Cream

1 cup coconut "cream," from a chilled can of full-fat coconut milk (read more below)
¼ cup honey

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.) Skim about one cup of the "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 honey. Whip again until it turns to whipped cream with at least soft peaks remaining when you stop whipping. Spoon onto chilled pie, leaving a perimeter of blueberries exposed. (Chill whipped cream if you are not topping your pie immediately.) Top whipped cream with raspberries.]]></description>
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		<item>
		<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[Slightly Indulgent]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[salad]]></category>
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		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[GFE]]></category>
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		<category><![CDATA[moist]]></category>
		<category><![CDATA[slightly indulgent]]></category>

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		<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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