November is drawing to a close, so it's time to take a look at the recipes contributed for this month's Go Ahead Honey, It's Gluten Free with the theme of Oaxacan Cuisine.
Friedl of Kitchen Fun submitted a recipe for Chicken Mole. I'm very excited that this blogger from Belgium tried her hand at Oaxacan Cuisine and got to enjoy the delicious results!
Valerie of City Life Eats submitted a recipe for Cinnamon Chipotle Chocolate Ice Cream. I'm very excited to try this recipe. It not only combines three delicious flavors, but it's dairy free as well.
My recipe is for Cranberry Mole--a new side dish for Thanksgiving that packs sweet and smoky with some kick. It's one of my new personal favorites, and my best friend even served it for Thanksgiving in Alaska, where it was a big hit.
Thank you so much to my contributors. I hope that you enjoyed discovering Oaxacan Cuisine as much as I did. I'm looking forward to next month's theme of Go Ahead Honey, It's Gluten Free, where Carol of Simply Gluten-Free will host the theme of Family Traditions. Sounds like a great incentive to make a traditional holiday recipe gluten free.