• Carol, Simply...Gluten-free

    posted on August 10, 2011 at 10:29 am

    I want this NOW!!!!

    [Reply]

  • Kathy

    posted on August 10, 2011 at 10:29 am

    This looks delicious and will definately be on my list of deserts to make very soon!

    My husband is actually the one who gives me the hardest time about eating gluten and sugar free – even though I have lost 55 pounds so far. I find myself making a separate meal for myself pretty often, sometimes as simple as vegetable juice and cottage cheese and fruit. I am o.k. with a simple meal like that. I just have to know that I am doing what is best for my body and smile when I get on the scale. I have managed to get meals by him if I don’t talk about the fact that they are gluten free. Amy’s recipes are easy to “sneak” as they have been husband tested and approved, thank you again Amy! I am so glad I found you! Restaurants are challening, but I am finding that more and more of them are offering gluten free selections. I research the chain restaurants online to see where I can eat so I have a mental list to pull from when I need it and call ahead to inquire at local restaurants so I am prepared before I go. If there isn’t much on the menu, I eat a snack before I go. It takes a little effort, but it is worth it to stay healthy and on track.

    [Reply]

    Amy Reply:

    @Kathy, Congrats on the weight loss!! I have had the same experience – people have seen me before and they have seen me after and still, somehow, they can’t get their head around why I live the way I do. I think they are either resistant to change themselves or they know they need to make changes in their own life and can’t so they criticize me. I do exactly what you do – I take care of myself anyway.

    Joe is my biggest supporter. He would never, ever ask me to do anything different and works so hard to make sure I am ok. Maybe your hubby will come around some day.

    Big hugs!
    Amy

    [Reply]

    Kathy Reply:

    @Amy, I agree with the fact that many people are unable to make a “radical” change in their diet, and find it easier to be critical of those of us who can. I can honeslty say that your blog and cookbook have helped me tremendously and keep me inspired to lose the last few pounds and maintain this healthy lifestyle. I have even started making over some of my own recipes using better ingredients. I will be forever grateful for your influence on my life!

    Big hugs to you too!

    [Reply]

    Amy Reply:

    @Kathy, You made my week! You couldn’t have said anything sweeter! Thank you so much, Kathy. It’s always a blessing when someone finds what I do helpful. Sending big hugs!
    Amy

  • Christina

    posted on August 10, 2011 at 10:42 am

    Sounds delish! Just 2 questions, tho: Do you have any suggestions for a non-chocolate crust? My mom makes a non-GF fruit pizza using refrigerated croissant or biscuit dough, so I’ve considered using GF Bisquick biscuit dough; any thoughts? Also, my boys have to avoid milk as well as gluten; would Tofutti’s Better Than Cream Cheese work?

    Love your points about etiquette & awkward situations in food-based social settings. So far, our coping mechanism has been to mostly avoid food-centered gatherings :( However, my eldest (high-functioning autism) can use digestive enzymes to mitigate the effects of gluten & casein, but he needs to know if & when to take them. I’ve been trying to work with him on how to handle those situations, and it’s even more tricky being a teen with autism. Any advice & tips will be appreciated!

    [Reply]

    Amy Reply:

    @Christina, I think you could take any pizza dough and add a little coconut sugar to make it desserts. I haven’t tried it, though. It’d make a fun kitchen experiment.

    [Reply]

    Andrea Reply:

    @Christina,
    I have been making fruit pizza for years with a sugar cookie crust…Cherrybrook Kitchen has a wonderful boxed mix if you need something fast and easy…just mix it up and press it into a pizza pan and bake…then top with cream cheese mixture and fruit…
    I use the mix when I’m baking it for guests…if I’m eating it I use an almond flour crust sweetened with palm sugar, it’s delicious!
    My best friend is vegan and we have made it with the Tofutti for her and it worked well…I don’t eat soy so I can’t speak for the taste but she loved it! The only problem was the Tofutti comes in very small containers so to make a full pizza size dessert it could get expensive…

    [Reply]

  • Cara

    posted on August 10, 2011 at 10:51 am

    Who wouldn’t love this – gluten free or not! Actually, some of my favorites brownie recipes just happen to be gluten free :)

    [Reply]

  • Maggie

    posted on August 10, 2011 at 11:47 am

    Please make this for me when I come to visit?

    [Reply]

    Amy Reply:

    @Maggie, Of course. And I’ll make it egg-free and dairy-free too. :)

    [Reply]

    Katie Reply:

    @Amy, How would you make it dairy free?

    [Reply]

    Amy Reply:

    @Katie, You could use a thick cashew cream instead of cream cheese. Check out my Substitutions page for other ideas:

    http://simplysugarandglutenfree.com/substitutions/

  • Awesome Dawson

    posted on August 10, 2011 at 12:32 pm

    Hi Amy,

    My sis is coming for a visit in a couple of weeks and this will be her welcome dinner dessert!

    BTW…I clicked on the recipe for your Black Bean & Avocado Brownies, but the link took me to Coffee Cake with Crumble Topping.

    [Reply]

    Amy Reply:

    @Awesome Dawson, Thanks for letting me know….the link has been updated.

    Here it is:
    http://simplysugarandglutenfree.com/black-bean-avocado-brownies/

    I hope your sister loves the welcome dessert!

    [Reply]

    Awesome Dawson Reply:

    @Amy, Thanks for the quick response, Amy.

    I’m sure my sis will be overjoyed with the desert!!!

    [Reply]

  • Gail

    posted on August 10, 2011 at 12:49 pm

    Amy, you never cease to amaze me. The easier, the better, an impressive looking dessert or what!

    What do you think about using mascarpone cheese (extra fat I know) instead of cream cheese.

    Thanks for all the great recipes!

    [Reply]

    Andrea Reply:

    @Gail, I’ve used marscapone and it is truly decadent!!!

    [Reply]

    Amy Reply:

    @Gail, Mascarpone would be incredibly decadent. :)

    [Reply]

  • gluten free betsy

    posted on August 10, 2011 at 1:20 pm

    Amy, you outdid yourself! This looks amazing! I soooo want this right now!!

    [Reply]

  • Ligea

    posted on August 10, 2011 at 3:11 pm

    Amy, what a timely message about diet restrictions and food-based social settings! I’m not worried about people preparing things I can eat and downplay being “included” when they bring cookies and other sweets to work (I don’t need that extra sugar in my diet anyway!) Recently, my boss, with kind and generous intentions, brought me “gluten free” banana bread from a local bakery to include me in a scone treat for our meeting group. Unfortunately, the bread was obviously cross-contaminated as I have been sick almost 2 weeks now from eating it (and I only ate 1/2 a small piece). It’s just safer to make things myself than to eat things people buy from non-gluten-free-certified bakeries. Thank you for a great post!

    @Gail, I’ll bet mascarpone would be a great substitution since it’s blander flavor profile would pick up whatever extract you might add to it (canolli are my favorite desert and use mascarpone)

    @Christina, I was thinking that a “blondie” recipe, shortbread cookie or chocolate chip cookie recipe with out the chips would work as well if baked at the right time/temp (lower temp, longer time for a “giant cookie”). I’m not much for chocolate any more, so will try this rendition instead of brownies…

    Just my $.02

    [Reply]

  • Amy @ Finer Things

    posted on August 10, 2011 at 3:40 pm

    Yumm-o! Love how you make it easy for those of us who don’t live gluten-free to fix tasty gluten-free food for those who do.

    Thanks for the mention. :)

    [Reply]

    Amy Reply:

    @Amy @ Finer Things, Thanks for sharing your yummy recipe! It was something I knew my pregnant belly could handle making and eating.

    [Reply]

  • InTolerantChef

    posted on August 11, 2011 at 2:05 am

    I don’t usually bother telling people my food is gluten free anymore, because it can cause nasty comments. I usually let them say how great it is first, then tell them!
    There are no nasty comments possible with this yummy pizza!

    [Reply]

    Amy Reply:

    @InTolerantChef, I agree! But when everyone knows you only cook gluten-free it’s hard to hide. :)

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  • Kalyn

    posted on August 11, 2011 at 11:04 am

    I’m not gluten free but I try to avoid sugar and empty carbs and I know what you mean about how some people just don’t get it. This looks delicious!

    [Reply]

    Amy Reply:

    @Kalyn, Thanks, Kalyn! Yes…sometimes they just don’t get it. I used to try and defend myself…now I usually just smile and say nothing. It always knocks the wind out of their sails. :)

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  • Laura

    posted on August 11, 2011 at 12:17 pm

    This looks amazing Amy! I can’t wait to make it for a potluck coming up!

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  • Dianne

    posted on August 11, 2011 at 12:28 pm

    I’d like you to consider the reasons for your contempt of the woman you refer to as Fat Lady. I don’t think her weight or appearance are your problem with her – but your reference to her by this name highlights your own bigotry and shallowness.

    I have been read your posts to find ways to make my gluten-free life work in a world of other people. This post was a bummer. The recipe may be fabulous, but it wasn’t worth it.

    Yeah, I’m fat. And you can make a lot of judgments about it without knowing me. And you’re free to blog about it. I guess I just wanted you to know that there are consequences to the things you write.

    [Reply]

    Amy Reply:

    @Dianne, It’s interesting that you call it bigotry and take this post as a personal attack. I used to be fat. Really fat. (Have you seen my before pictures??) And I have no problems at all with women who are overweight. In fact, I have a soft spot in my heart for them because I’ve been there and know how painful it can be.

    Still, the honest truth is that whenever I’m in a social situation and someone chooses to make a public scene about what I’m eating, saying that I’m too thin and I just don’t eat enough it never fails that it’s someone who is overweight.

    I am just sharing my experience as it has happened over and over again. You don’t have to like it. It’s not an experience that I enjoy either. The honest truth is that for years I avoided certain gatherings because of this very scenario.

    Could it be that the resident Fat Lady in my post has a problem with thin people? Just a thought.

    [Reply]

  • Kelly

    posted on August 11, 2011 at 1:06 pm

    UBER-YUM! :-)

    [Reply]

  • SnoWhite @ Finding Joy in My Kitchen

    posted on August 11, 2011 at 9:18 pm

    This looks great, Amy! Is it okay for me to feature it tomorrow in Friday Fav Finds?

    [Reply]

    Amy Reply:

    @SnoWhite @ Finding Joy in My Kitchen, Absolutely! Always. :)

    [Reply]

  • Katrina

    posted on August 12, 2011 at 6:31 pm

    That looks beautiful and delicious, Amy!

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  • MaryAnn Dase

    posted on August 15, 2011 at 9:21 am

    I completely identify with your blog. At least at restaurants you can have a plain salad, a cup of cottage cheese or a piece of fruit. People just think you are a picky eater. The restaurant service people figure your just odd. But a pot luck or dinner at someone’s house is really scary. Even if you determine that the items are gluten free, the cross contamination is real. People get offended if you ask too many questions, they get offended if you don’t eat everything they serve and they treat you like you are being unreasonable.

    We avoid most food social situations unless we are with sympathetic family or friends.

    [Reply]

  • Alta

    posted on August 16, 2011 at 12:19 pm

    Social situations like these are the difficult part about eating with any food restriction. I’m thankful that most of my family is understandable about it, and nobody complains if I opt out of eating with everyone else and bring my own food. But attending catered work lunches and functions like that are different, and there’s no easy way out. I always pack snacks in my purse when I’m unsure of the safety of the food, so I don’t have to eat something that I might regret later, but it’s definitely a situation that can’t be avoided – you end up having to talk about it!

    I love this fruit pie. So pretty!

    [Reply]

    Amy Reply:

    @Alta, I know…and sometimes people look at you like you have a 3rd eye. LOL! I am so grateful that gluten-free has become more mainstream because people ask less questions and it’s easier (a least a little..) to be part of social situations.

    [Reply]

  • sherri

    posted on August 17, 2011 at 8:02 pm

    i cant wait to try out this recipe! i can so relate to people giving your baking weird looks. i had a friend tell me she was afraid to try my gluten free sugar free rice crispy treats, which turned out amazing. i think it goes back to peoples fear of the unknown, but this diet has been a huge change in my life and one of the best changes ive ever made. thanks for all the inspiration!

    [Reply]

    Amy Reply:

    @sherri, Yes – fear can rule us in so many ways. I probably look at sushi the same way – but I did try it once. That was enough for me. :)

    [Reply]

  • Ester Perez

    posted on September 4, 2011 at 7:45 pm

    Yummy recipe! I love the addition of cherries along with the assortment of berries. Thanks for the recipe!

    [Reply]

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