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<channel>
	<title>gfe--gluten free easily &#187; camping</title>
	<atom:link href="http://glutenfreeeasily.com/tag/camping/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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		<item>
		<title>4th of July BBQ Products Review and Giveaway</title>
		<link>http://glutenfreeeasily.com/bbq-products-review-giveaway/</link>
		<comments>http://glutenfreeeasily.com/bbq-products-review-giveaway/#comments</comments>
		<pubDate>Sat, 02 Jul 2011 05:33:56 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[camping]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10087</guid>
		<description><![CDATA[This post is linked to Gluten-Free Wednesdays. UPDATE:  This giveaway is now closed. The winner is Renee of Beyond Rice and Tofu. Congrats, Renee! Thanks to all who entered this giveaway. Don&#8217;t forget to check out the FreeFromGluten.com giveaway (open through Tuesday, July 12) and stay tuned for more reviews and giveaways that fit the gfe approach soon. [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/bbq-products-review-giveaway/feed/</wfw:commentRss>
		<slash:comments>92</slash:comments>
		</item>
		<item>
		<title>October Beauty in the Mountains</title>
		<link>http://glutenfreeeasily.com/october-beauty-mountains/</link>
		<comments>http://glutenfreeeasily.com/october-beauty-mountains/#comments</comments>
		<pubDate>Sat, 30 Oct 2010 16:57:26 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[camping]]></category>
		<category><![CDATA[hiking]]></category>
		<category><![CDATA[travel]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7320</guid>
		<description><![CDATA[We interrupt this program, Pumpkin Pie Plus &#8230;, to bring you a few photos from our October camping trips at our mountain/river property. The fall foliage was not yet peak (even last weekend), but every weekend was still gorgeous. Last weekend was especially beautiful with 70s during the day and high 40s at night, plus a spectacular full moon. [...]]]></description>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Bombay Potatoes Meet Chickpeas (Garbanzo Beans) Tomato Curry</title>
		<link>http://glutenfreeeasily.com/bombay-potatoes-chickpeas-tomato-curry/</link>
		<comments>http://glutenfreeeasily.com/bombay-potatoes-chickpeas-tomato-curry/#comments</comments>
		<pubDate>Sat, 23 Oct 2010 04:11:33 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[camping]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[crockpot]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[GAHIGF]]></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[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[slight]]></category>
		<category><![CDATA[slightly indulgent]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7175</guid>
		<description><![CDATA[Bombay Potatoes Meet Chickpea (Garbanzo Beans) Tomato Curry

2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
5 large Yukon Gold potatoes, skins on, well scrubbed, diced (about 7 ½ cups; see notes)
1 (28-ounce) can petite-cut diced tomatoes, undrained
1 1/2 cups tomato juice
1 tbsp olive oil
1 ½ cup onions, chopped (I used two medium-sized onions)
4 cloves minced garlic
1 tsp fresh ginger (or 1 tbsp ground ginger)
¼ tsp ground ginger
1 tbsp curry powder, or more to taste
1 tbsp chili powder
¼ tsp cayenne pepper
½ tsp ground cumin
¼ tsp coriander
1 tsp sea salt

In 5- to 6-quart slow cooker, add chickpeas, potatoes, tomatoes, tomato juice, olive oil, onions, garlic, ginger, curry powder, chili powder, cayenne pepper, cumin, coriander, and sea salt. Stir all together.

Cook on low for 8 to 10 hours or high for about 4 hours (see notes). Serve alone, with Naan bread, or even a non-Indian bread like cornbread, popovers, or muffins--corn, cheese, or "bran."

Shirley’s Notes: I actually used V-8 juice versus plain tomato juice because Mr. GFE drinks that daily so I always have it on hand. Feel free to add in one or two cups of cooked ground beef or roasted chicken about a half hour to an hour before the cooking time ends if you want to make this a dish for die-hard carnivores. I’d also check at the 2 to 3 hour point if cooking on High to ensure ingredients are not sticking or burning; stir if needed. Peeling the potatoes will probably ensure a faster cooking time and allow the potatoes to make more of a sauce. I definitely plan to try peeled potatoes next time, probably Russet potatoes. Roasting the chickpeas ahead of time in some of the spices (like cayenne pepper) may also work out well; roasted chickpeas just have so much flavor!]]></description>
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		<slash:comments>25</slash:comments>
		</item>
		<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>
		<category><![CDATA[oats]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[travel]]></category>
		<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>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7122</guid>
		<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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		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Flourless Almond Peanut Butter Cookie S&#8217;mores (Gluten Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/gluten-free-cookie-smores/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-cookie-smores/#comments</comments>
		<pubDate>Sun, 10 Oct 2010 23:29:40 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[camping]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Fight Back Friday]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[Food on Fridays]]></category>
		<category><![CDATA[Foodie Friday]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[microwave]]></category>
		<category><![CDATA[Simply Hot Recipes]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[Wheatless Wednesday]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[s'mores]]></category>
		<category><![CDATA[slightly indulgent]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=7011</guid>
		<description><![CDATA[Flourless Almond Peanut Butter Cookies

1/2 cup almond butter
1/2 cup peanut butter
1 cup brown sugar, packed
1 egg
1 tsp baking soda
1/2 tsp vanilla extract

Preheat oven to 350 degrees. Mix all ingredients together well. Grease or moisten hands slightly and form dough into 1-inch balls. Place balls on ungreased cookie sheet. (DO NOT press down as in some traditional recipes. See exception in notes below.) Bake 8 – 10 minutes or until golden brown and cookies look “set,” but not done. Do not overcook. Then allow cookies to sit on cookie sheet for 5 minutes. (This step is very important, because cookies finish cooking during this time and totally set up.) Remove cookies for cooling.  Makes about 24 – 30 cookies.

Shirley’s Notes: Do not use low-fat peanut butter; the cookies will not turn out properly. I use Jif (all are gluten free), but it’s my understanding that Peter Pan (all), Planters (Creamy and Crunchy), Reeses, and Skippy (Creamy, Crunchy, Super Crunchy, Roasted Honey Nut) are also gluten free. (Remember to always check labels.) One reader/tester successfully made the "all peanut butter" version using natural peanut butter, but advises that you must press them down a bit before baking for them to spread enough. Using a fork or  the bottom of glass will work. Ensure your vanilla is gluten free. I make my own vanilla extract, but most are gluten free (e.g., McCormick’s). (Incidentally, homemade vanilla extract is a great gift idea and now is the time to start making it for holiday gifts.)

Adapted from original flourless peanut butter cookie recipe on the celiac listserv (originator unknown)

Cookie S'mores

Make (or purchase) suitable cookies. We like using the Flourless Almond Peanut Butter Cookies, Flourless Peanut Butter Cookies, and Brown Sugar Chocolate Chip Cookies to make ours. When using Chocolate Chip Cookies, one doesn't even necessarily have to use chocolate squares.

Roast marshmallow.

Place chocolate square on cookie. (Use dairy-free chocolate for dairy-free version.)

Skillfully slide roasted marshmallow (while still hot) on to bottom cookie on top of chocolate square and between top cookie. Or use your own method. That's how I do it. 

Shirley's Notes: I confess I sometimes like my marshmallows a bit burned; hence, the burnt edges shown in the photos of the Cookie S'mores. Truth be told, I don't mind my Nut Butter cookies a tad burned either. Except in our house, we don't call them burned ... we call them OC's--Overcooked Cookies.]]></description>
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		<slash:comments>63</slash:comments>
		</item>
		<item>
		<title>Sweet Potato Fries from Jenny at Creative Cooking Gluten Free</title>
		<link>http://glutenfreeeasily.com/sweet-potato-fries-jenny-ccgf/</link>
		<comments>http://glutenfreeeasily.com/sweet-potato-fries-jenny-ccgf/#comments</comments>
		<pubDate>Tue, 05 Oct 2010 19:47:34 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[camping]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wheatless Wednesday]]></category>
		<category><![CDATA[GFE]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6934</guid>
		<description><![CDATA[This post is linked to Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Wheatless Wednesday, and Simply Hot Recipes. As most of you know, I love participating in the Adopt a Gluten-Free Blogger events! Started by Sea (Book of Yum) a few years back, these events are a wonderful way to connect with other bloggers, share what’s on [...]]]></description>
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		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Review and Giveaway of Katie Kimball&#8217;s (Kitchen Stewardship) E-Books</title>
		<link>http://glutenfreeeasily.com/kitchen-stewardship-e-books/</link>
		<comments>http://glutenfreeeasily.com/kitchen-stewardship-e-books/#comments</comments>
		<pubDate>Sun, 03 Oct 2010 12:54:08 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[camping]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[hiking]]></category>
		<category><![CDATA[raw]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[bananas]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6906</guid>
		<description><![CDATA[Happy October Sunday, all! My father turned 78 yesterday. Happy, happy birthday, Dad! We&#8217;ll be visiting Dad (and Mom) later today. I think I&#8217;ll hold off on making him any gfe goodies for a bit though as Mom already baked him a Lemon Meringue Pie. Here&#8217;s a tribute to my Dad that I wrote last year. I love [...]]]></description>
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		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Kitchen Stewardship’s Healthy Snacks to Go &amp; Family Camping Handbook</title>
		<link>http://glutenfreeeasily.com/snacks-to-go-camping-handbook/</link>
		<comments>http://glutenfreeeasily.com/snacks-to-go-camping-handbook/#comments</comments>
		<pubDate>Sun, 03 Oct 2010 05:02:03 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[hiking]]></category>
		<category><![CDATA[oats]]></category>
		<category><![CDATA[Out and About]]></category>
		<category><![CDATA[picnics]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[raw]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[bananas]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[camping]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[moist]]></category>
		<category><![CDATA[muffins]]></category>
		<category><![CDATA[peanut butter]]></category>
		<category><![CDATA[sugar free]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6829</guid>
		<description><![CDATA[Full disclaimer: The e-books provided to me for review and offered in this giveaway are compliments of Katie Kimball at Kitchen Stewardship. In addition, I am an affiliate for Kitchen Stewardship and receive a commission fee for any e-books purchased  via links here at gfe. However, I am sharing information on these e-books solely because [...]]]></description>
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		<slash:comments>43</slash:comments>
		</item>
		<item>
		<title>Popeye Protein and Fruit Bars</title>
		<link>http://glutenfreeeasily.com/popeye-protein-fruit-bars/</link>
		<comments>http://glutenfreeeasily.com/popeye-protein-fruit-bars/#comments</comments>
		<pubDate>Tue, 28 Sep 2010 03:54:12 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Fight Back Friday]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[Food on Fridays]]></category>
		<category><![CDATA[Foodie Friday]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[oats]]></category>
		<category><![CDATA[Pennywise Platter]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[Real Food Wednesday]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[camping]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[pecans]]></category>
		<category><![CDATA[pennywise platters]]></category>
		<category><![CDATA[protein bars]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=6833</guid>
		<description><![CDATA[Popeye Protein and Fruit Bars—A Variation of Katie Kimball's Recipe

½ cup walnuts
¼ cup pecans
1 cup peeled, chopped apple
½ cup almond flour
½ cup quinoa flakes
½ cup coconut flakes
¼ cup gluten-free oats 
¼ cup sunflower seeds
¼ cup unsulphured blackstrap molasses (or maple syrup or agave nectar)
1/8 cup honey (or maple syrup; I used raw honey from our bees)
1 tsp cinnamon (optional)
½ tsp nutmeg (optional)
Additional drizzle of honey for binding and/or sweetening, if needed

Preheat oven to 250 degrees Fahrenheit. Grease 9 x 13 (or similar sized) baking dish or cookie sheet with sides. 

Add walnuts and pecans to food processor and process 30 – 60 seconds until almost ground. Add apples and continue processing about 30 more seconds or so until the apple pieces are very finely chopped and blended into the nut mixture. Add almond flour, quinoa flakes, oats, and sunflower seeds, processing about 15 seconds or so. Add in molasses, honey, cinnamon, and nutmeg; process until just combined. If mixture does not yet appear to be spreadable, drizzle in a tad more honey. Process just a few seconds. At this point, if your mixture appears well combined, you can go ahead and use a spatula to spread mixture into your greased pan. However, I wanted to check out my mixture and taste it first, so I added it to a bowl and stirred some there, pulling out a bite to eat, before adding it to the pan.

Spread into greased dish. Bake for about 45 minutes for chewy bars; longer for crunchy bars. As Katie advises, be careful not to overcook as the taste of burned molasses is not pleasant.

Cool. Cut into squares using a pizza cutter. Keep refrigerated.

Shirley’s Notes: I used olive oil to grease my glass baking dish. One golden delicious apple yielded one cup chopped. Katie’s original recipe called for ¼ cup chocolate chips. I didn’t have any, but they would probably work well in this variation even with the apples. Food processing times may vary; I have a very old food processor so it takes longer than the new, improved ones. Since even blackstrap molasses is considered refined, you can use either maple syrup or an agave nectar that you do not consider refined/processed. Maple syrup can also be used in place of the honey. The main thing here is to keep the amount of the liquid ingredients the same. You can use all honey or substitute your preferred ingredient for the total amount, but Katie says that if you remove the molasses then you’ll simply have to call them energy or protein bars. For those who eat molasses, Popeye bars sound like so much more fun, don’t they? Katie used a combination of molasses, maple syrup, and just a drizzle of honey for binding in her original recipe. My version has a stronger molasses taste, which I like, but if you don't, you might want to vary your choice of sweetener amounts to be less molasses and more of the other(s). I forgot the cinnamon and nutmeg. While I didn't feel the recipe was missing anything, I'm sure the cinnamon and nutmeg would add nice flavor.  Although I originally kept these refrigerated as Katie advised, leaving them out didn't cause a problem. I rather liked them better at room temperature. So storing in a lunch box until lunch time wouldn't be a problem.

Adapted from Katie Kimball at Kitchen Stewardship ]]></description>
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		<title>Fresh Zucchini Toss and More Salad</title>
		<link>http://glutenfreeeasily.com/fresh-zucchini-toss-salad/</link>
		<comments>http://glutenfreeeasily.com/fresh-zucchini-toss-salad/#comments</comments>
		<pubDate>Tue, 21 Sep 2010 01:28:28 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
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		<description><![CDATA[Fresh Zucchini Toss

1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
3 cloves garlic, minced
1/3 cup honey (I used raw honey from our bees)
1/2 teaspoon sea salt
1/2 teaspoon black pepper (I used a fresh ground peppercorn medley)
2 large zucchini (about 2 cups or so), chopped into small pieces
6 cups or more of mixed salad greens (cut or torn into bite-size pieces, if needed)
1/2 cup red onion, thinly sliced or chopped (your preference)
1 cup gluten-free croutons (optional; diced Savory Sandwich Waffles would be ideal as croutons)
2 tomatoes (about 1 cup), chopped

Combine first six ingredients thoroughly in a jar. Shake well. Pour over zucchini. Chill 30 minutes or more. Place salad greens in a large salad bowl. Add zucchini mixture and toss lightly. Garnish with, or mix in, onion, croutons, and tomatoes.

Makes about 9 servings. (The serving bowl shown above contains double this recipe.)

Adapted from National Honey Board

Shirley’s Notes: We didn’t chill the zucchini mixture before making the zucchini toss for our support group meeting, but this recipe was still delicious. Depending upon how much dressing you like with your salad, you may be able to add more greens to the mix. With an oil and vinegar based recipe like this one, I don’t usually need a lot of dressing. There’s actually much more dressing than is needed in the photo above. If you feel the same about  a lighter amount of dressing, I suggest either adding  more greens or reducing the amount of dressing a bit.]]></description>
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