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	<title>gfe--gluten free easily &#187; brown sugar</title>
	<atom:link href="http://glutenfreeeasily.com/tag/brown-sugar/feed/" rel="self" type="application/rss+xml" />
	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<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>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[easy]]></category>
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		<category><![CDATA[Gluten-Free Wednesdays]]></category>
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		<category><![CDATA[holiday]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[Suite of Sweets]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[allergy-free wednesdays]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[chocolate chip cookies]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<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>
		<wfw:commentRss>http://glutenfreeeasily.com/almond-coffee-chocolate-chip-cookies-gluten-free-grain-free-dairy-free/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Home for the Holidays: Dairy-Free Salted Caramel Hot Chocolate with GlutenTox Kits &amp; More</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-dairy-free-salted-caramel-hot-chocolate-with-glutentox-kits-more/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-dairy-free-salted-caramel-hot-chocolate-with-glutentox-kits-more/#comments</comments>
		<pubDate>Sat, 24 Dec 2011 02:59:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
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		<category><![CDATA[discussion]]></category>
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		<category><![CDATA[Home for the Holidays ... Gluten-Free Style]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
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		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[Dangerous Grains]]></category>
		<category><![CDATA[gluten detection testing]]></category>
		<category><![CDATA[GlutenTox]]></category>
		<category><![CDATA[healthier without wheat]]></category>
		<category><![CDATA[salted caramel hot chocolate]]></category>
		<category><![CDATA[Starbucks salted caramel hot chocolate]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12696</guid>
		<description><![CDATA[UPDATE: This giveaway is now closed. See all the winners here. What do you do if you’ve worked on a recipe for a while and still haven’t gotten it the way you want it and then another person comes up with the perfect solution and recipe? Do you keep plugging away at creating your very [...]]]></description>
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		<slash:comments>160</slash:comments>
		</item>
		<item>
		<title>Home for the Holidays:  The Whole Gang with Gluten-Free, Dairy-Free Toffee &amp; Three Cookbooks</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-the-whole-gang-with-gluten-free-dairy-free-toffee-and-three-cookbooks/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-the-whole-gang-with-gluten-free-dairy-free-toffee-and-three-cookbooks/#comments</comments>
		<pubDate>Tue, 29 Nov 2011 22:12:07 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[cookies]]></category>
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		<category><![CDATA[easy]]></category>
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		<category><![CDATA[gluten free]]></category>
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		<category><![CDATA[Home for the Holidays ... Gluten-Free Style]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[home for the holidays]]></category>
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		<category><![CDATA[toffee]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12051</guid>
		<description><![CDATA[Are you following along with our Home for the Holidays &#8230; Gluten-Free Style event? I hope so. I seriously can&#8217;t believe the response so far and how much fun we&#8217;ve had already, and it&#8217;s only Day 2&#8212;woohoo!! Today&#8217;s blogger is Diane of The Whole Gang. She&#8217;s sharing Gluten-Free, Dairy-Free Toffee. She warns that you might have [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Winner of Guy Fieri Gluten-Free Barbecue Sauces and Salsas + What&#8217;s Coming Up</title>
		<link>http://glutenfreeeasily.com/winner-of-guy-fieri-gluten-free-barbecue-sauces-and-salsas-whats-coming-up/</link>
		<comments>http://glutenfreeeasily.com/winner-of-guy-fieri-gluten-free-barbecue-sauces-and-salsas-whats-coming-up/#comments</comments>
		<pubDate>Sun, 31 Jul 2011 13:51:54 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[Guy Fieri barbecue sauce]]></category>
		<category><![CDATA[Guy Fieri salsa]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10469</guid>
		<description><![CDATA[Thanks to all who entered the giveaway for Guy Fieri&#8217;s gluten-free barbecue sauces and salsas. Note that all of Guy Fieri&#8217;s product line are currently gluten free EXCEPT for the Pacific Rim Wok &#38; Sauce, which contains gluten-containing soy sauce. If you missed my review and details on these products, you can read it here. [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Gluten-Free, Dairy-Free Pineapple Layer Cake with Maple Coconut Whipped Cream Frosting</title>
		<link>http://glutenfreeeasily.com/gluten-free-dairy-free-pineapple-layer-cake-with-maple-coconut-whipped-cream-frosting/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-dairy-free-pineapple-layer-cake-with-maple-coconut-whipped-cream-frosting/#comments</comments>
		<pubDate>Tue, 21 Jun 2011 19:22:24 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
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		<category><![CDATA[birthday cake challenge]]></category>
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		<category><![CDATA[coconut]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=9977</guid>
		<description><![CDATA[Gluten-Free, Dairy-Free Pineapple Layer (or Rectangular) Cake with Maple Coconut Whipped Cream Frosting 

1 1/3 cups almond flour

2/3 cup gluten-free all-purpose flour mix*

1 1/3 cup brown sugar

2/3 cup granulated sugar

2 ½ tsp baking soda

2 large eggs

2 tsp maple syrup

20-ounce can crushed unsweetened pineapple, with its own juice 

Preheat oven to 350 degrees. If using small baking dishes, add about ½ tsp coconut oil to each turning them carefully in your hands to ensure oil coats sides. If using a 9 x 13 pan, add about a teaspoon of coconut oil and tilt and coat sides of pan the same way. While mixing ingredients, place your baking dish(es) in preheated oven for 5 minutes. 

Mix dry ingredients in large bowl. (FYI:  A wooden spoon will work fine for all of your mixing.) 

Add eggs and mix well. 

Add maple syrup and pineapple with juice. Stir the latter just well enough so that ingredients are mixed. 

Pour batter into prepared, hot baking dish(es). (Be cautious. It’s easy to forget that dishes are already hot and will burn you if you touch them.) 

If using smaller baking dishes, bake for about 25 minutes. If using a 9 x 13 pan, bake for about 30 to 35 minutes. (Check at 30 minutes.) 

Remove from oven and cool for about 5 minutes. Use a heat-proof spatula to loosen cake layers, remove layers from dish(es) and place on wire rack. Cool completely.

* I still can’t 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 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 (like large glass jars). No refrigeration is needed. But feel free to use whichever gluten-free all-purpose flour mix you use most often for your baking.

Maple Coconut Whipped Cream Frosting

1 cup coconut "cream," from a chilled can of full-fat coconut milk (read more below)
1 ½ to 2 teaspoons maple syrup (adjust to desired sweetness, may need more if using unsweetened coconut flakes)

Handful of coconut flakes (I used sweetened)

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. I’ve made the frosting without having the bowl and beaters chilled, but it works best if they are.) Skim about one cup of the "coconut 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 maple syrup. Whip again until it turns to whipped cream with at least soft peaks remaining when you stop whipping. Stir in coconut flakes or sprinkle them on top of whipped cream after spreading on each cake layer.

Shirley’s Notes: Ramekins can be used if you want a much smaller layered cake or even several single-layered cakes with frosting. If you’d prefer to use gluten-free all-purpose flour, omit the almond flour and use 2 cups of gluten-free all-purpose flour. If using gluten-free all-purpose flour, you may need to add an additional 5 minutes of baking time. When made with almond flour, the cake (or layers) will be thinner than if made with gluten-free all-purpose flour. They will also be denser and moister. I cheated (as I usually do) and placed my layers in the freezer for a few minutes to expedite cooling. While I’ve never made this cake egg free, I believe it will work with the usual egg substitutions. I used a new brand of coconut milk, which didn’t yield my usual fluffy whipped cream. Your frosting results may look slightly different and hopefully better!]]></description>
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		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Suite of Sweets&#8212;Free For All Cooking with Coffee Cake</title>
		<link>http://glutenfreeeasily.com/suite-of-sweets-free-for-all-cooking/</link>
		<comments>http://glutenfreeeasily.com/suite-of-sweets-free-for-all-cooking/#comments</comments>
		<pubDate>Wed, 23 Feb 2011 03:05:12 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[easy]]></category>
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		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[bananas]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[cookbook giveaway]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=9005</guid>
		<description><![CDATA[On my Out and About page, you&#8217;ll find the next installment of Suite of Sweets for Sweethearts with a review and giveaway of Jules Shepard&#8217;s new cookbook, Free For All Cooking, and a sweet recipe from her book. (It&#8217;s not chocolate!) Find it all here. Catch up with me on Twitter. &#8220;Like&#8221; gfe—glutenfreeeasily on Facebook to [...]]]></description>
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		<slash:comments>7</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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		<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>Sweet and Crunchy Snack Mix &amp; Classic Spicy Snack Mix (Make Great Gifts &#8230; Even Last Minute)</title>
		<link>http://glutenfreeeasily.com/last-minute-gift-ideas-sweet-and-crunchy-snack-mix-classic-spicy-chex-snack-mix/</link>
		<comments>http://glutenfreeeasily.com/last-minute-gift-ideas-sweet-and-crunchy-snack-mix-classic-spicy-chex-snack-mix/#comments</comments>
		<pubDate>Wed, 15 Dec 2010 12:31:52 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[25 Days of Christmas]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8299</guid>
		<description><![CDATA[Sweet and Crunchy Snack Mix

¾ cup butter (or non-dairy equivalent)
¾ cup brown sugar (or palm/coconut sugar)
4 cups Rice Chex
4 cups Corn Chex
About 10 ounces of small pretzels
About 10 ounces of salted, mixed nuts (or your favorite kind; we usually prefer cashews)

Preheat oven to 250 degrees Fahrenheit. Cut butter into slices and place in large roasting pan. Place in oven for one minute until butter melts. Stir in brown sugar well. Add other ingredients individually, stirring well, but somewhat gently, after each addition. Bake for one hour, stirring well every 15 minutes. Cool.

Shirley’s Notes: If you are not gluten free, you can actually use Crispix, but gluten-free readers, please know that Crispix is not gluten free because it contains barley in the form of malt flavoring. If you know of another square, crispy cereal that you can eat, you can substitute those. I used 4 cups of Rice Chex and 4 cups of Corn Chex. I usually use Ener-G Foods small pretzel twists because they are just the right size as well as nice and crunchy. I use one whole bag of their product. I open two brown paper grocery bags, inside surface exposed (one on top of the other), on the counter. I pour the mix onto the bags and spread out for cooling. This method also helps absorb excess butter. I haven’t yet tried it, but I think this mix could be wonderful if made with coconut oil instead of butter. I’m sure it would work with non-dairy butter equivalents like Earth Balance. This recipe makes a lot so you’ll need to halve it if you don’t have a large roasting pan or similar baking pan to bake the snack mix in. I highly recommend that your baking pan have high sides.

Adapted from A Taste of Home magazine

Classic Spicy Snack Mix

½ cup butter (or non-dairy equivalent)
1 tbsp seasoned salt
3 tbsp gluten-free Worcestershire sauce (adjust to taste; Lea &#038; Perrins brand is gluten free and French's brand is as well)
¼ to ½ tsp cayenne pepper or chipotle powder (optional; for those who like a little heat)
4 cups Corn Chex cereal
4 cups Rice Chex cereal
About 10 ounces small pretzels (optional; but preferred)
About 10 ounces salted mixed nuts (or your favorite kind; we usually prefer cashews)

Preheat oven to 250 degrees Fahrenheit. Cut butter into slices and place in large roasting pan. Place in oven for one minute until butter melts. Stir in seasoned salt and Worcestershire sauce. Add other ingredients individually, stirring well, but somewhat gently, after each addition. Bake for one hour, stirring well every 15 minutes. Cool.

Adapted from General Mills Traditional Chex Party Mix, recipe circa 1980

Shirley’s Notes: As noted in the Sweet and Crunchy Snack Mix recipe, I usually use Ener-G Foods small pretzel twists because they are just the right size as well as nice and crunchy. I use one whole bag of their product. I open two grocery bags, inside surface exposed (one on top of the other), on the counter. I pour mix onto the bags and spread out for cooling. This method also helps absorb excess butter. I haven’t yet tried it, but I think this mix could be wonderful if made with coconut oil instead of butter. I’m sure it would work with non-dairy butter equivalents like Earth Balance. This recipe makes a lot so you’ll need to halve it if you don’t have a large roasting pan or similar baking pan to bake the snack mix in. I highly recommend that your baking pan have high sides.]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Flourless Pecan Sandies (Gluten-Free, Grain Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/flourless-pecan-sandies/</link>
		<comments>http://glutenfreeeasily.com/flourless-pecan-sandies/#comments</comments>
		<pubDate>Wed, 08 Dec 2010 21:14:53 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[25 Days of Christmas]]></category>
		<category><![CDATA[cookies]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8146</guid>
		<description><![CDATA[Flourless Pecan “Sandies”

1 scant cup pecan butter (see recipe below)
1 egg
1 scant cup brown sugar (slightly under a cup; do NOT use a full cup)
½ tsp vanilla extract
1 tsp baking soda
About ½ cup toasted, chopped pecans, for topping

Pecan Butter

2 cups raw pecans
1 tbsp coconut oil (or other mild or neutral-tasting oil)
1 tbsp plus 2 tsp maple syrup
1/2 tsp sea salt

Add pecans to food processor, processing at medium speed in quick intervals with short breaks in between. Add oil, maple syrup, and sea salt. Continue to process in intervals until mixture becomes nut butter, well blended and spreadable like peanut butter or any nut butter.

Preheat oven to 350 degrees Fahrenheit.

Toast ½ cup pecan halves for about 8 minutes on a baking sheet. Cool. Chop with some pieces coarsely chopped and others finely chopped. (I just used my mini-chopper for about 15 to 30 seconds.)

Mix pecan butter, brown sugar, egg, vanilla extract, and baking soda.

Form into balls and place on ungreased baking sheet or parchment-lined baking sheet. (If dough seems too sticky, wet hands just slightly with water first.)

Place onto baking sheet. Flatter balls slightly with back of a spoon. Sprinkle some of the chopped pecans onto each cookie and then push the pecans into the cookies slightly with your fingers.

Bake for about 7 to 8 minutes. Remove from the oven and let sit on baking sheet for about a minute or so before removing. Be careful not to overcook.

Shirley’s Notes: If cookies are left on baking sheet longer than a minute after removing from the oven, they may be difficult to remove. However, if you place the baking sheet back in the oven for about 30 seconds and then let set outside the oven a few seconds, you can then remove them easily. Lining the baking sheets with parchment paper will make for very easy removal, but be aware that it does cause cookies to spread a bit more, so space them further apart if you use that option.

Makes 24 to 30 cookies

Original recipe from Shirley Braden, but inspired by Desi Domo and Ricki Heller]]></description>
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		<item>
		<title>Oatmeal Raisin Cookie Granola</title>
		<link>http://glutenfreeeasily.com/oatmeal-raisin-cookie-granola/</link>
		<comments>http://glutenfreeeasily.com/oatmeal-raisin-cookie-granola/#comments</comments>
		<pubDate>Tue, 19 Oct 2010 13:46:51 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[camping]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[oatmeal]]></category>
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		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
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		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wheatless Wednesday]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[oatmeal raisin cookies]]></category>
		<category><![CDATA[raisin]]></category>
		<category><![CDATA[slightly indulgent]]></category>

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		<description><![CDATA[Oatmeal Raisin Cookie Granola

One batch of still hot, slightly underdone Flourless Oatmeal (Raisin) Cookies, broken into smallish pieces
One cup of sunflower or other seeds (e.g., chia seeds, pumpkin seeds)
One cup of walnut halves/pieces

One cup of pecan halves/pieces

One cup of almonds (raw or dry roasted, salted)

Flavorings and spices, if desired or needed, such as cinnamon, nutmeg, vanilla, etc., if needed. (I didn't need any when using the Flourless Oatmeal (Raisin) Cookies; see notes.)

Make Flourless Oatmeal Cookies recipe as directed, but do not bake the full time. Remove from oven right before baking time is complete. You want the cookies to still be fairly pliable.

Break into pieces.

Immediately stir in seeds and nuts.

Store in airtight container like a cookie tin or very large glass jar with screw-on lid. This granola is great for a camping trip, hike, or breakfast or snacking at home---enjoy!

(Shirley's Notes: I did try making this granola without making individual cookies to speed up the process a bit. Plus, I wanted to use quinoa flakes and make these dairy free by using coconut oil. So this past weekend, I used the Flourless Oatmeal Cookies recipe, substituting quinoa flakes for oats, substituting coconut oil for butter, and spreading the dough onto the parchment-lined baking sheet in a thin layer like one would for cookie bars. I took the bar cookies out of the oven before the baking time was completed and lifted all out with a spatula. Then I broke up the pieces and mixed in the nuts and seeds as I had with the Flourless Oatmeal (Raisin) Cookies before. This version was still good and more nutritious given the quinoa component, but  with the cookie pieces not having been baked as individual cookies, there were very few caramelized edges and the cookies crumbled into fairly small pieces. So, the results were not quite as appealing to our taste buds. Therefore, I recommend baking the cookies as individual cookies versus cookie bars. I also recommend adding spices and flavorings like cinnamon, nutmeg, vanilla, etc., if needed. The quinoa flakes offered a much stronger flavor and needed something to balance that.  I've used both raw and dry roasted/salted nuts with success although I rather prefer some of the nuts/seeds to be slightly salted for a delightful sweet-salty combo.)]]></description>
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