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	<title>gfe--gluten free easily &#187; What can I eat &#8230;</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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		<item>
		<title>Black-Eyed Pea Soup (with Ham and Chicken)</title>
		<link>http://glutenfreeeasily.com/black-eyed-pea-soup/</link>
		<comments>http://glutenfreeeasily.com/black-eyed-pea-soup/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 16:18:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[crockpot]]></category>
		<category><![CDATA[Crockpot Wednesday]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[crockpot wednesdays]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[pennywise platters]]></category>
		<category><![CDATA[slightly indulgent]]></category>

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		<description><![CDATA[Black-Eyed Pea, Ham, and Chicken Soup

1 pound dried black-eyed peas (I don’t recommend using canned as a substitution, but fresh or frozen would work well)

1 ham bone (ideally, with at least about a cup of meat remaining on it)

2 cups, cut-up chicken

2 diced onions

2 cups diced or sliced carrots (I prefer slices, but I halve the larger slices)

1 cup diced celery

6 cloves garlic (I used 3 tbsp minced garlic)

6 – 8 cups of chicken broth (I used my homemade broth and just kept adding until my crockpot was almost full)

1/2 tsp Italian seasoning

1 tsp coarse sea salt (any salt will work though)

Soak your beans overnight. Drain and pick out the undesirables (e.g., discolored   beans) in the morning.

Use a 5 to 6 quart crockpot. I used my oval SmartPot   add link … This recipe will serve a lot.

Dice the veggies, and add them to the crockpot with the black-eyed peas that have been soaked and drained.

Pour in broth, and stir in Italian seasoning and salt.

Add ham bone. You can also add the chicken at this point, or save it until closer to the end of cooking time. As your chicken is already cooked, it’s your preference on when you want to add it. I did add mine at the beginning and the soup was great, but adding it at the end would have also worked and kept the chicken in nice little chunks.

Cover and cook on low for 8 hours, or on high for about 6. About a half hour to an hour before serving, use an immersible blender to smash up about 1 cup of beans. If you don't have an immersible blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup. You will really only need to blend for a few seconds. Stir after blending. The soup will thicken and have the most wonderful color.

Adapted from Stephanie O’Dea at A Year of Slow Cooking ]]></description>
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		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Cinnamon-Sugar-Crusted Almond Popovers</title>
		<link>http://glutenfreeeasily.com/almond-popovers/</link>
		<comments>http://glutenfreeeasily.com/almond-popovers/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 12:03:27 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Suite of Sweets]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[Valentine's Day]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[popovers]]></category>

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		<description><![CDATA[Cinnamon-Sugar-Crusted Almond Popovers

Ingredients

For the popovers:

2 tablespoons butter, melted (non-dairy should work)
3 large eggs, at room temperature
1 cup milk (whole, 2 %; non-dairy should work)
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup gluten-free flour mix
1 tsp xanthan gum

For the topping:

about 1/3 cup of sliced almonds

For the sugar coating:

1/2 cup sugar
1 teaspoon cinnamon (more or less depending how much you like cinnamon) (UPDATED: I just made the popovers again and made a new batch of cinnamon-sugar. One tablespoon of cinnamon was too much, so I've changed the amount in the recipe. Start with 1 teaspoon and add more if necessary after taste testing your popovers.)


For dipping:

1/4 cup melted butter in small bowl

Softened butter, for greasing the pan (I always just use a butter wrapper.)

Instructions

1. Preheat the oven to 400º F. Grease a nonstick popover or muffin pan (with 1/2-cup indentations), with softened butter.

2. For the popovers, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds.

3. Add the flour and blend for about 10 seconds, just until smooth.

4. Pour into 9 greased molds, filling each about 2/3 full.

5. Sprinkle each with about a teaspoon of sliced almonds.

6. Bake for 35 minutes, or until the puffs are deep brown.

7. Toward the end of the baking time, you’ll want to get ready for the popovers by creating a little assembly line for final processing. Melt butter in a small bowl and place on your work space. Mix cinnamon and sugar in another small bowl and place to the right of the butter. Place plate or napkin-lined basket to the right of the cinnamon-sugar bowl.

8. Remove popovers from the oven. At this point, you can wait a few minutes until they are cool enough to handle or you can do what an impatient person (like myself) does. One by one, I stick a toothpick in the popover, remove it from the pan and follow an assembly line process. Dip popover in the bowl of melted butter rotating until bottom and sides are buttered. (Alternatively, you can brush the butter on the popovers using a pastry brush.) Keep popover on toothpick and dip into the bowl of cinnamon-sugar. Roll bottom and sides into mixture. Place on plate or in napkin-lined basket. Each one is a warm, buttery, cinnamon-sugar bundle of goodness ready to eat!  

Recipe adapted from David Lebovitz

Shirley’s Notes: If necessary, remove popovers with small knife or spatula.]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<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>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[diagnosis]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[leftovers]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Simply Hot Recipes]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[Tempt My Tummy]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[Thanksgiving leftovers]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3671</guid>
		<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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		<slash:comments>83</slash:comments>
		</item>
		<item>
		<title>Flourless Oatmeal Cookies</title>
		<link>http://glutenfreeeasily.com/flourless-oatmeal-cookies/</link>
		<comments>http://glutenfreeeasily.com/flourless-oatmeal-cookies/#comments</comments>
		<pubDate>Wed, 27 Jan 2010 13:24:43 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[cookies]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[oats]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[certified gluten free oats]]></category>
		<category><![CDATA[oatmeal]]></category>
		<category><![CDATA[oatmeal cookies]]></category>

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		<description><![CDATA[Flourless Chewy Oatmeal Cookies

1/3 cup unsalted butter (I believe coconut oil will work, but I haven’t tried it yet)
1 1/2 cups certified gluten-free rolled oats
1/2 cup granulated sugar
1/4 cup brown sugar, firmly packed
1/8 tsp sea salt
1 tsp vanilla extract
1 egg
2/3 cup mini chocolate chips; finely chopped raisins; finely chopped dried cranberries; 2/3 cup finely chopped nuts; or, combination of all these ingredients that equals no more than 2/3 cup total (optional)

Melt the butter and set aside to cool slightly. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.

In a medium-sized bowl, whisk together the melted butter, vanilla extract, and egg. Stir this egg mixture into the oat mixture and add chocolate chips or raisins (if used), mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.

Chill the dough about 30 minutes.

Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
 
Chilled dough will still be somewhat soft when removed from the refrigerator. Form the dough into 1-inch balls (or lumps, don’t stress) and place on the baking sheet about 2 inches apart. Flatten each ball down very slightly.

Bake for 12 to 15 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.

Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a spatula. (I placed mine on my cold screened porch for 10 minutes as they were already sufficiently cooked and I didn’t want them to bake any further on the cookie sheet.)

Recipe makes 1 1/2 dozen cookies.

Shirley’s Notes: If you add any of the optional ingredients, it’s very important that the pieces be finely chopped or already small, like mini chocolate chips (which, of course, also melt and hold things together). These cookies come out pretty flat and the dough is not substantial enough to include whole raisins, whole dried cranberries, etc. The original recipe states that the dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. I haven’t tried this method yet, but you do get the lace-cookie look and taste from the edges of the cookies made as shown above. I love lace cookies though, so I do plan to try that version, too. Last, if you are not eating gluten free, you can use any brand of rolled oats.

Adapted from Washington Post]]></description>
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		<slash:comments>56</slash:comments>
		</item>
		<item>
		<title>Recycled Food&#8211;Croutons (Gluten Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/recycled-food-croutons/</link>
		<comments>http://glutenfreeeasily.com/recycled-food-croutons/#comments</comments>
		<pubDate>Tue, 12 Jan 2010 02:57:49 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[leftovers]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[Tempt My Tummy]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[GFE]]></category>

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		<description><![CDATA[This post is linked to Slightly Indulgent Tuesdays, What can I eat that’s gluten free?, and Tempt My Tummy Tuesdays. I hate to waste food, but sometimes I do … and then I feel badly. I’m thrilled food that I can’t use any other way (sharing with co-workers, relatives, etc.) can even be made into bird or [...]]]></description>
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		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Double-Chocolate Clementine Cake (Gluten-Free, Grain-Free, Dairy-Free)</title>
		<link>http://glutenfreeeasily.com/chocolate-clementine-cake/</link>
		<comments>http://glutenfreeeasily.com/chocolate-clementine-cake/#comments</comments>
		<pubDate>Tue, 29 Dec 2009 23:06:22 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[flourless]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[Tempt My Tummy]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[almond flour]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[moist]]></category>
		<category><![CDATA[orange]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3337</guid>
		<description><![CDATA[Double-Chocolate Clementine Cake 
 
Cake 

5 clementines
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups Honeyville blanched almond flour (or finely ground raw almonds, NOT Red Mill almond flour)
1 heaping teaspoon baking powder
1/2 cup unsweetened cocoa powder (regular is fine)
 
Glaze 

2 tablespoons water
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
1 tablespoon olive oil
Pinch salt

Scrub Clementines and rinse well. Place Clementines in a pot with enough cold water to cover them. Bring water to a boil, and cook at a simmer for 2 hours. Drain. When cool enough, pull apart, and remove any seeds. (My Clementines had no seeds whatsoever.) Add to food processor or blender and finely chop fruit, peel, and all. (I used my blender for this step and it worked fine.)

Preheat the oven to 375 degrees F.

Grease and line an 8-inch springform pan with parchment paper.

Beat the eggs. Add the sugar, almond flour, and baking powder. Mix well, adding the chopped clementines.

Pour the cake mixture into the prepared pan and bake for 1 hour, or until a toothpick comes out clean. Cover the cake with foil after about 40 minutes to prevent the top from burning. Remove from the oven and cool in the pan.

Once cake has cooled, remove from pan. Prepare glaze as shown below and pour/spoon over cake.

Glaze Directions:

In small saucepan, combine water and powdered sugar until smooth. Sift cocoa over sugar mixture; blend well. Stir in olive oil and salt. Warm glaze over low heat, stirring constantly, until just warm to the touch. Drizzle glaze over top of cake. Allow to set 10 minutes before serving.

Shirley's Notes:  This is definitely a cake that improves after a day or two when the flavors all meld together, but it's delightfully moist and flavorful from day one. If the glaze should harden before you finish preparing it and adding to cake, add a little more water and warm to spreading consistency. The glaze recipe is from another wonderful gluten-free, dairy-free cake here at gfe: Mediterannean Chocolate Cake. 

Adapted from Nigella Lawson]]></description>
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		<slash:comments>66</slash:comments>
		</item>
		<item>
		<title>Quick and Easy Pan-Baked Potatoes</title>
		<link>http://glutenfreeeasily.com/quick-and-easy-pan-baked-potatoes/</link>
		<comments>http://glutenfreeeasily.com/quick-and-easy-pan-baked-potatoes/#comments</comments>
		<pubDate>Tue, 22 Dec 2009 19:02:36 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[microwave]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[Tempt My Tummy]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[healthy]]></category>

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		<description><![CDATA[Pan-Baked Potatoes 

2 tbsp butter (or margarine, oil)

¼ cup grated Parmesan cheese (or almond flour, bread crumbs, cornflake crumbs)

½ tsp salt

¼ tsp white pepper

4 medium potatoes (or larger potatoes cooked longer or cut to those sized pieces)

paprika, to taste

Melt butter in microwave-safe bowl (about 30 – 45 seconds on High). Set aside.

Stir together Parmesan, salt, and pepper in a separate bowl (one that is big enough so you can place your potatoes face down in it).

Cut potatoes in half lengthwise. Dip cut side of potato in butter, then in cheese mixture.

Place potatoes, cut-side up, in shallow microwave-safe baking dish or plate. Sprinkle with paprika, as desired. Pour any remaining butter over the potatoes.

Cook on High 10 to 12 minutes, or until tender.

Let stand 5 minutes before serving.

Shirley’s Notes: Potato halves make the loveliest presentation, but if making for your family, you can cut larger potatoes into smaller pieces for faster cooking and additional "crispy" edges. I like to poke my potatoes with a fork after I've cut them to ensure faster baking. You can adjust the recipe for more or less servings. 

Adapted from Kenmore Microwave Cooking]]></description>
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		<slash:comments>29</slash:comments>
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		<item>
		<title>My First “Raw” Pie (Gluten Free, Dairy Free, and More)</title>
		<link>http://glutenfreeeasily.com/my-first-%e2%80%9craw%e2%80%9d-pie-gluten-free-dairy-free-and-more/</link>
		<comments>http://glutenfreeeasily.com/my-first-%e2%80%9craw%e2%80%9d-pie-gluten-free-dairy-free-and-more/#comments</comments>
		<pubDate>Tue, 15 Dec 2009 15:17:53 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[What can I eat ...]]></category>
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		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[healthy]]></category>

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		<description><![CDATA[Simple Fruit-Nut Pie (“Raw,” Gluten Free, Dairy Free, and More)

Crust

2 cups finely ground raw almonds
1/3 cup honey (or agave nectar)

Filling

1 ½ to 2 cups seasonal fruit, peeled and cut if necessary (I used 2 pears and one apple)
2 tbsp to ¼ cup honey, to taste (or agave nectar)

Combine 2 cups finely ground raw almonds and 1/3 cup honey in mixing bowl.

Press into 5-inch pie dish. (I lightly greased a deep 5-inch holiday-themed bowl with coconut oil, just for ease of removing pieces.)

Fill crust with mixture of ¼ cup honey and seasonal fruit. (I used 1 ½ cups of cut, ripe pears and apples.) Garnish, as desire with more fresh fruit and/or raw nuts.

Shirley’s notes: I enjoyed eating this pie at room temperature, but I recommend chilling after eating due to the fruit content. After sitting overnight, the pie seemed sweeter to me, so if you are using sweeter fruits like the ripe pears I used, you may want to use less of the honey (or agave) with the fruit. The pears also created a fair amount of their own juice, so if you experience that, you may want to drain some of that juice off and save for another purpose, say a green smoothie or for naturally sweetening your cereal. You could also use more apples and less pears in this particular combination.

Adapted from a recipe included in newspaper article attributed to Beth Wood, Creators.com]]></description>
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		<slash:comments>34</slash:comments>
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		<item>
		<title>Honey Cinnamon Grand Marnier Ice Cream (Gluten Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/honey-cinnamon-grand-marnier-ice-cream-gluten-free-dairy-free/</link>
		<comments>http://glutenfreeeasily.com/honey-cinnamon-grand-marnier-ice-cream-gluten-free-dairy-free/#comments</comments>
		<pubDate>Tue, 08 Dec 2009 12:32:43 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[Progressive Dinner]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[Tempt My Tummy]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[GFE]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3110</guid>
		<description><![CDATA[Honey Cinnamon Grand Marnier Ice Cream (Gluten Free, Dairy Free)

2 2/3 cups full-fat coconut milk, chilled

½ cup honey

2 tsp cinnamon (first version used Penzey’s Extra Fancy; second version used Penzey’s Strong—your more basic “every day” variety)

1/4 tsp sea salt

4 tsp – 2 tbsp Grand Marnier liqueur (optional; this recipe is refined sugar free if omitted)

Blend all together in blender or in a mixing bowl with mixer.

Shirley's Notes: Pour into already frozen container of the ice cream maker. Churn for 25-30 minutes. The ice cream will still be fairly soft at the end of churning, so you may want to freeze it for an additional amount of time in the freezer. Incidentally, I’ve found that if I wrap my ice cream container in a towel and leave it on the counter for a few minutes, it will actually freeze a little more on its own just from the frozen container. So if you don’t want it to freeze too much more, that might be an option. When I've made this ice cream for folks who don't consume alcohol, I've used vanilla extract instead of Grand Marnier. Of course, most vanilla extract is alcohol based, so if the ice cream must be completely alcohol free, an alcohol-free vanilla extract should be used.]]></description>
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		<slash:comments>54</slash:comments>
		</item>
		<item>
		<title>Crab Ball for Holiday Food Fest</title>
		<link>http://glutenfreeeasily.com/crab-ball-for-holiday-food-fest/</link>
		<comments>http://glutenfreeeasily.com/crab-ball-for-holiday-food-fest/#comments</comments>
		<pubDate>Thu, 03 Dec 2009 05:48:00 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Holiday Food Fest]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[Tempt My Tummy]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[crab]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[holiday appetizer]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3056</guid>
		<description><![CDATA[Crab Ball

8 ounces crabmeat

8 ounces cream cheese, softened

paprika or Old Bay seasoning, optional

Mix crabmeat and cream cheese with clean hands or plastic-gloved hands. You’ll want to mix with your hands so you can remove any bits of cartilage left in the crabmeat. As I’ve shared before (regarding the Crab Casserole), I never buy the most expensive crabmeat from the local seafood dealer. So, there’s always a small amount of shell and cartilage to be removed. It’s no big deal and well worth the savings to me.

Shape mixture into a ball and serve immediately or place in container in refrigerator until serving time. Serve the crab ball with crackers that are complimentary in flavor. (The cracker flavor should not be so strong that it competes with the flavors of the crab ball.)

Shirley’s Notes: If you want to add some color and a bit of spiciness, you can sprinkle a bit of paprika or Old Bay seasoning on the crab ball or even add a dash in the crab ball when mixing.

While any serving dish will work, I often serve my crab ball in a special crab dish, so that guests are instantly aware that crab is involved. We have had guests who are allergic to shellfish, so it’s nice to keep these folks safe with that visual cue.

Before going gluten free, my favorite cracker to serve with crab ball was Keebler Townhouse crackers. Elves made them so they seemed especially appropriate for the holidays. Unfortunately these elves have not expanded their Townhouse line of crackers to include a gluten-free version. (I’ll keep waiting on that.) My current favorite gluten-free crackers to eat with crab ball are Blue Diamond hazelnut or pecan crackers. These don’t have a buttery texture like Townhouse crackers (quite the opposite actually), but their flavors do complement the crab ball texture.

For large parties, I mix together one pound of crabmeat and one pound of cream cheese (two blocks), and then divide into two crab balls, one of which I keep in the refrigerator. I stay vigilant for that moment when the first crab ball is fast disappearing and guests are getting that panicky look on their faces ... anxious that the person standing next to them might get the last bite (a stampede for that last bite seems to be a real possibility). Not to worry. With my hostess finesse, I slip through the mass of guests around the last dollop of crab ball and quietly place the second crab ball onto the serving dish. Ah, love and peace reign once again.]]></description>
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