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	<title>gfe--gluten free easily &#187; Suite of Sweets</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>SSS:  Toasted Coconut Banana Walnut Chocolate Chip Ice Cream (Caramel Coconut Chunky Monkey?)</title>
		<link>http://glutenfreeeasily.com/sss-toasted-coconut-banana-walnut-chocolate-chip-ice-cream-caramel-coconut-chunky-monkey/</link>
		<comments>http://glutenfreeeasily.com/sss-toasted-coconut-banana-walnut-chocolate-chip-ice-cream-caramel-coconut-chunky-monkey/#comments</comments>
		<pubDate>Thu, 09 Feb 2012 19:32:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13385</guid>
		<description><![CDATA[ This post is linked to Wellness Weekends. Today’s Suite of Sweets for Sweethearts (SSS) entry is another recipe in the gluten-free, dairy-free (and more) ice cream/sherbet category&#8212;Toasted Coconut Banana Walnut Chocolate Chip Ice Cream. It shares some traits with Ben &#38; Jerry’s beloved Chunky Monkey ice cream, but the inclusion of toasted coconut and coconut [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<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>
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		<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>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Winners and Suite of Sweets for Sweethearts Final Giveaway</title>
		<link>http://glutenfreeeasily.com/winners-suite-of-sweets-giveaway/</link>
		<comments>http://glutenfreeeasily.com/winners-suite-of-sweets-giveaway/#comments</comments>
		<pubDate>Tue, 01 Mar 2011 23:03:38 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[giveaway]]></category>
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		<category><![CDATA[cookbook giveaway]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=9072</guid>
		<description><![CDATA[The winner of Jules Shepard&#8217;s Free For All Cooking cookbook is posted on the original giveaway post on my Out and About page here. If you take a look and see you didn&#8217;t win, don&#8217;t despair! The final giveaway is up for Suite of Sweets for Sweethearts series. It includes Free For All Cooking and much more. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Winner of Suite of Sweets for Sweethearts Final Giveaway&#8211;Allergy-Free Cookbooks Plus More</title>
		<link>http://glutenfreeeasily.com/suite-of-sweets-final-giveaway/</link>
		<comments>http://glutenfreeeasily.com/suite-of-sweets-final-giveaway/#comments</comments>
		<pubDate>Tue, 01 Mar 2011 22:47:10 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
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		<category><![CDATA[healthy]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=9034</guid>
		<description><![CDATA[Full disclosure: The Cook IT Allergy Free app was provided by its creator/owner, Kim Wilson-Maes. Free For All Cooking was provided by Jules Shepard and DeCapo Press. The cooking equipment was part of my food blogging conference swag. The peanut flour was provided by the National Peanut Board. Finally, I purchased Go Dairy Free. This is not [...]]]></description>
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		<slash:comments>71</slash:comments>
		</item>
		<item>
		<title>Suite of Sweets&#8211;Review of Free For All Cooking &amp; Gluten-Free (and More) Coffee Cake Recipe</title>
		<link>http://glutenfreeeasily.com/free-for-all-cooking-giveaway-gluten-free-coffee-cake-recipe/</link>
		<comments>http://glutenfreeeasily.com/free-for-all-cooking-giveaway-gluten-free-coffee-cake-recipe/#comments</comments>
		<pubDate>Wed, 23 Feb 2011 02:53:19 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[giveaway]]></category>
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		<category><![CDATA[Gluten-Free Wednesdays]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8984</guid>
		<description><![CDATA[Full disclosure: The copies of Free For All Cooking were provided free of charge; however, this is not a paid review. The opinions expressed here are strictly my own. This post is linked to Gluten-Free Wednesdays. UPDATE:  This giveaway is now closed. Congratulations to  Kristin (Slightly Irritating &#38; Inconvenient)! Thanks to everyone else for entering and [...]]]></description>
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		<slash:comments>185</slash:comments>
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		<item>
		<title>Suite of Sweets Continues with Go Dairy Free Review, Plus Truffles 4 Ways</title>
		<link>http://glutenfreeeasily.com/go-dairy-free-review-truffles/</link>
		<comments>http://glutenfreeeasily.com/go-dairy-free-review-truffles/#comments</comments>
		<pubDate>Thu, 17 Feb 2011 03:35:50 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[diagnosis]]></category>
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		<category><![CDATA[coconut]]></category>
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		<category><![CDATA[truffles]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8952</guid>
		<description><![CDATA[Semi-Sweet Mint Truffles – 4 Ways (Courtesy of Go Dairy Free)

1/4 Cup Coconut Cream (see directions)
8 Ounces Semi-Sweet Chocolate Chips (or dark if you prefer), approximately 1-1/3 Cups (as mentioned, I used those dairy-free Chocolate Dream Chips – blue bag)
3/4 to 1 Teaspoon Peppermint Extract (to taste)
1/4 Teaspoon Vanilla Extract
Optional Toppings: Crushed candy cane, powdered sugar, melted semi-sweet chips, cocoa powder.
First things first, let’s get some coconut cream. You can actually buy coconut cream in a can or aseptic package at many stores, or you can just skim the cream off the top of a regular (not light!) can of coconut milk. Grab a can, and don’t disturb it. Do not shake, stir, or otherwise emulsify the contents of the can. When you open the can, it should look somewhat like this …

See that nice thick cream on top. It should scoop out nicely. I usually get about 1/2 cup of cream per can (just enough if you opt to double this recipe). Underneath is a watery coconut milk. You can reserve that for using in some other savory meal or sweet baked goodie.

Okay, now that you have the cream, melt the chocolate. I’m lazy, I just fire the chips in the microwave in 30 second intervals (usually just two will do it), vigorously whisking in between cycles to get a smooth consistency. You can go the fancier way and melt it with a double broiler if you wish though. Once the chocolate is nice and smooth, stir in the coconut cream, mint extract, and vanilla extract. The cream may be a bit lumpy, just whisk until it all smooths out. Place it in the refrigerator to chill for several hours.

Once it has firmed up, scoop and roll into balls – whatever size you like. The chocolate will be firm, but it does soften a bit at room temp, so I like roll each of the balls (to coat) in one of the following:

Cocoa Sugar Combo – Sift together equal parts cocoa and powdered sugar.
Melted Chocolate – Melt some more chocolate chips with a touch of shortening or coconut oil. Dip the balls to coat, and place them in the freezer or fridge to set up.
Peppermint Crush – Place a little candy cane in your spice grinder and whiz until powdered / crushed (just takes a few seconds). Note that the Peppermint Crush exterior can get a bit sticky over time, so this version is best served fresh. For a similar idea that stores better, try the Peppermint Crunch …
Peppermint Crunch w/ Cocoa – This is another favorite; when you scoop out some of the chocolate, press it into some of the crushed candy cane, and then mush it together and roll into a ball so that you end up with wee crunchy peppermint bits throughout. If you don’t want a super mint rush, you can just do the peppermint crunch and reduce or omit the mint extract. Roll in cocoa powder or cocoa/sugar to coat.
Makes a boatload of truffles … I don’t know, maybe 4 or 5 dozen?

Recipe courtesy of Alisa Fleming of godairyfree.org, alisacooks.com, and dairyfreefitness.com]]></description>
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		<slash:comments>54</slash:comments>
		</item>
		<item>
		<title>Suite of Sweets&#8212;Chocolate Fondue &amp; Cook IT Allergy Free App from Kim Maes</title>
		<link>http://glutenfreeeasily.com/chocolate-fondue-app-cook-it-allergy-free/</link>
		<comments>http://glutenfreeeasily.com/chocolate-fondue-app-cook-it-allergy-free/#comments</comments>
		<pubDate>Mon, 14 Feb 2011 03:09:14 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[camping]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8911</guid>
		<description><![CDATA[Chocolate Fondue – Gluten Free and Dairy Free!

Ingredients:

6-8 oz of Dark Chocolate (dairy-free and gluten-free) – such as Trader Joe’s Dark Chocolate 72% (see Trader Joe’s list of Vegan products) - chopped into small pieces  

3/4 cup Sweetened or Unsweetened Mimic Creme  (or if you are not Dairy Free, than you can, of course, use an equal amount of heavy cream)

a pinch of salt

A variety of dipping goodies (In the picture above, I used Organic Strawberries, Organic Cherries, Bananas, Pretzel Sticks, Homemade Gluten Free Brownies, and the most amazing homemade Marshmallows from Sweet Republic Artisan Ice Cream shop here in Scottsdale)

Directions:

1. Warm the Mimic Creme in a heavy bottomed pan until small bubbles begin to form and it comes to a very light boil.  Then add the chocolate pieces and gently whisk until melted, smooth, and fully incorporated.

2. Immediately transfer to a fondue pot and keep it heated it with a low flame, or serve straight from the pot (but it will start to thicken and harden after a while this way).

3.  Assemble all of your dipping goodies of choice and provide some utensils, such as fondue forks or bamboo skewers, to help you dip (or just use your fingers – especially amongst family)! Enjoy!

Recipe and photo courtesy of Kim Wilson-Maes of Cook IT Allergy Free 

Shirley’s Notes: My aforementioned Perfect Pound Cake would also be great with this chocolate fondue.]]></description>
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		<slash:comments>62</slash:comments>
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		<item>
		<title>Saturday Summary &amp; Kickoff for Suite of Sweets for Sweethearts with Gluten-Free, Dairy-Free No-Bake Cookies</title>
		<link>http://glutenfreeeasily.com/saturday-summary-kickoff-suite-of-sweets-for-sweethearts/</link>
		<comments>http://glutenfreeeasily.com/saturday-summary-kickoff-suite-of-sweets-for-sweethearts/#comments</comments>
		<pubDate>Sun, 13 Feb 2011 04:22:00 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[cookies]]></category>
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		<category><![CDATA[chocolate]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8875</guid>
		<description><![CDATA[Almond Chocolate Double Coconut No-Bake Cookies

2/3 cup palm sugar 

2 tbsp cocoa powder

½ cup coconut oil (liquefied)

¾ cup almond milk

½ cup almond butter

½ tsp vanilla extract

2 ½ cups shredded coconut (fairly firmly packed)

½ cup quinoa flakes

Mix palm sugar, cocoa powder, coconut oil, and almond milk, in a large, heavy saucepan. Bring to a boil over medium to medium high heat, stirring constantly. Boil one minute only.

Remove from heat and stir in almond butter, vanilla extract, shredded coconut, and quinoa flakes until well mixed. Drop by rounded teaspoonfuls onto baking sheets lined with wax paper. Chill a few minutes in refrigerator or a very cool area. Serve.

Shirley’s Notes: Granulated sugar can be used instead of palm sugar. Certified gluten-free oats can be substituted for the quinoa flakes. Even after chilling, these cookies remained somewhat soft; I loved that. (Using the original recipe, the cookies often hardened too much.) Mr. GFE said these taste like “chocolate dough balls.” If you’re a cookie dough fan; that’s a high recommendation, but I think that shows that these cookies are soft and delicious.
]]></description>
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		<slash:comments>49</slash:comments>
		</item>
		<item>
		<title>Flourless Sparkling Chocolate Cookies</title>
		<link>http://glutenfreeeasily.com/sparkling-chocolate-cookies/</link>
		<comments>http://glutenfreeeasily.com/sparkling-chocolate-cookies/#comments</comments>
		<pubDate>Sat, 13 Feb 2010 01:37:44 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[camping]]></category>
		<category><![CDATA[cookies]]></category>
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		<category><![CDATA[chocolate sparkle cookies]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3861</guid>
		<description><![CDATA[Flourless Sparkling Chocolate Cookies

8 ounces semi-sweet chocolate chips
3 tbsp butter, room temperature or softened (but not melted)
2 eggs
1/3 cup granulated sugar (plus more for "decorating")
3/4 cup ground almonds (I used Honeyville Blanched almond flour)

Preheat oven to 325 degrees Fahrenheit.

Melt chocolate in double boiler and stir in butter.

Beat eggs and add sugar gradually.

Continue beating until eggs are very light. Gently stir into the chocolate-butter mixture.

Add ground almonds, combining well, but gently.

Cover and refrigerate overnight.

Form into 1-inch balls and roll in bowl of granulated sugar as shown.

Place on parchment-lined baking sheets.

Bake for 10 to 12 minutes or until set.

Makes about 3 dozen.

From Canadian Celiac Association (CCA)

Shirley's Notes: This recipe appears to be an adaptation of Thomas Haas' (the famous "chocolatier") Chocolate Sparkle Cookies. His cookie has been billed at the world's best cookie and has a few more ingredients, including gourmet chocolate, honey, and powdered sugar. He sells his version at his Vancouver gourmet chocolate shop. This version from CCA is simpler and much less expensive to make, but I don't think you'll be disappointed.]]></description>
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		<item>
		<title>Chocolate POMerdoodle Ice Cream</title>
		<link>http://glutenfreeeasily.com/chocolate-pomerdoodle/</link>
		<comments>http://glutenfreeeasily.com/chocolate-pomerdoodle/#comments</comments>
		<pubDate>Sat, 13 Feb 2010 01:37:03 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[Valentine's Day]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[go ahead honey]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3863</guid>
		<description><![CDATA[Chocolate POMerdoodle Ice Cream

½ cup honey
½ cup light brown sugar
½ tsp ground cinnamon
1/8 tsp ground nutmeg
2 ½ cups full-fat coconut milk, chilled
½ cup POM Wonderful pomegranate juice
2 ½ to 3 tbsp Scharffen-Berger cocoa (or other good quality cocoa, amount to taste—once mixed in, of course)

Mix all together in a mixing bowl or blender. Add to ice cream maker. Churn about 20 minutes until firm. You may remove ice cream from ice cream maker and store in freezer for additional firmness, if needed.

Recipe by Shirley Braden

Shirley's Notes: This recipe is both gluten free and dairy free. It’s not refined sugar free, but I believe you could skip the brown sugar and simply use 2/3 cup honey or the same amount of agave nectar and end up with an equally delicious, dairy-free ice cream. (I wouldn’t use a one-to-one swap because of the liquid content of honey or agave.)]]></description>
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