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	<title>gfe--gluten free easily &#187; almond flour</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>Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Vegan Toasted Coconut Chocolate Chip “Samoa”-Taste Cookies</title>
		<link>http://glutenfreeeasily.com/gluten-free-grain-free-dairy-free-egg-free-vegan-toasted-coconut-chocolate-chip-samoa-taste-cookies/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-grain-free-dairy-free-egg-free-vegan-toasted-coconut-chocolate-chip-samoa-taste-cookies/#comments</comments>
		<pubDate>Wed, 09 Nov 2011 17:45:34 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[cookies]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[almond flour]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free girl scout cookies]]></category>
		<category><![CDATA[gluten-free Samoas]]></category>
		<category><![CDATA[honey]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11632</guid>
		<description><![CDATA[Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Vegan Toasted Coconut Chocolate Chip “Samoa”-Taste Cookies

Ingredients 

¾ cup shredded coconut/coconut flakes
¾ cup almond flour, packed (I prefer Honeyville blanched almond flour)
2 tbsp coconut flour, sifted (may be optional; see notes)
1 tsp baking powder
¼ tsp sea salt
¼ cup brown sugar (or coconut or palm sugar)
Slightly less than 1/3 cup agave nectar (or exactly1/3 cup honey)
2 tbsp coconut oil, liquefied
¼ cup chocolate chips (minis, chips, or chunks; larger chocolate pieces will give you more of a “Samoa” taste, but your cookies may not be as pretty as when using the minis)

Instructions 

Preheat oven to 350 degrees Fahrenheit. Line one baking sheet with parchment paper. 

Spread coconut flakes on a baking sheet. Bake for about 3 minutes, being sure to stir every minute to prevent the flakes from burning. (Note that a few flakes on the edges may actually burn or darken too much. Those can be discarded.) 

While toasting coconut flakes are in the oven and/or cooling after toasting, mix other ingredients adding one by one in large bowl, stirring after each addition. 

Once all ingredients have been added (including cooled, toasted coconut flakes), the mixture will be very thick and you may need to use your clean hands to finish incorporating all of the ingredients. 

Roll cookie batter into balls, slightly less than walnut sized. Place on the parchment lined-baking sheet. 

Using the bottom of a glass or a metal spatula, press balls down slightly to about ½-inch to ¾-inch thickness. 

Bake for about 8 minutes or so. Outer edges should be brown, and middles should be non-glossy, but not very brown. 

Cool on baking sheets for 10 minutes. Cookies will continue baking/setting up during this time, so do not skip this step. Remove from baking sheet to wire rack or serving plate to cool additionally as needed. 

Makes about 15 cookies 2 ½ inches in diameter. 

Inspired by Hannah Kaminsky’s Vegan Coconut Drop Cookies for VegNews.

Shirley’s Notes: I always pack my almond flour in the cup, so I'm sure to get the same measurement each time. These cookies might harden over time … perhaps more than you’d like. I actually like the ultra chewiness of them that way and/or even enjoy dunking them in my tea or a glass of almond milk. However, if you find these cookies hardening too much and you would prefer that they stay soft, add a small piece of apple to your container and leave the lid on. Also, omitting some or all of the coconut flour will also produce a softer cookie---most likely more of a drop cookie, which will require a tablespoon measure for placing the batter on the baking sheet---because coconut flour absorbs the liquid in recipes.]]></description>
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		<slash:comments>82</slash:comments>
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		<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>
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		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[What can I eat ...]]></category>
		<category><![CDATA[almond flour]]></category>
		<category><![CDATA[chocolate]]></category>
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		<category><![CDATA[easy]]></category>
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		<category><![CDATA[gluten free]]></category>
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		<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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