Sweet and tangy gluten free lemon bars

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Sweet and tangy gluten free lemon bars

  • Servings: 9-12
  • Difficulty: easy
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Sweet and tangy!

Recipe by glutenfree lady

* sift the confectioner’s sugar to avoid lumps

Ingredients

  • 1 cup
    gluten free all purpose flour
  • 3/4 cup
    granulated sugar
  • 1/2 teaspoon salt
  • 2
    large eggs
  • 1 stick
    Earth balance buttery sticks, room temperature
  • 3 tablespoons
    lemon juice, divided
  • 3/4 cup
    confectioner’s sugar, sifted*

Cooking Directions

  1. Heat oven to 350 degrees.  Grease an 8×8 square baking pan
  2. In the bowl of a stand mixer on low speed, using the paddle attachment, cream Earth balance spread and sugar together until fluffy.
  3. Keep mixer on low speed.
  4. Add eggs one at a time, incorporating after each addition.
  5. Add salt and 2 tablespoons lemon juice; mix until incorporated and smooth.
  6. Add flour in three additions, beating well after each addition, and scraping down bowl when needed.
  7. Remove bowl from mixer and give batter a final stir with a spatula
  8. Scrape batter into prepared baking pan
  9. bake for 30-35 minutes, or until tester comes out clean
  10. Cool cake for about 30 minutes before glazing
  11. For glaze, mix sifted confectioner’s sugar with 1 tablespoon lemon juice and drizzle over cake.
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Gluten free pumpkin crumb cake

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Summer Pasta with Basil, Tomatoes and Cheese

  • Servings: 9-12
  • Difficulty: medium
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The effort to make this cake is well worth it

Recipe by kingarthurflour.com

Ingredients

  • 2/3 + 1/3 cup
    brown sugar
  • 3/4 cup + 1 1/2 cup
    gluten free all purpose flour
  • 2 1/2 teaspoons
    ground cinnamon, divided
  • 4 tablespoons
    dairy free spread, melted
  • 1/3 cup
    vegetable oil
  • 2
    large eggs
  • 1/2 cup
    granulated sugar
  • 1 cup
    canned pumpkin
  • 1/4 teaspoon
    ground nutmeg
  • 1/4 teaspoon
    ground ginger
  • 1 teaspoon
    baking powder

Cooking Directions

  1. Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan.
  2. To make the topping: Whisk together the 2/3 cup brown sugar, salt, 3/4 cup flour and 1 teaspoon cinnamon. Add the melted spread, stirring just until well combined. Set the topping aside.
  3. To make the filling: Mix together 1/3 cup brown sugar and 1 teaspoon cinnamon. Set it aside.
  4. To make the cake: Beat together the oil, eggs, granulated sugar, pumpkin, remaining spices, salt, and baking powder until smooth.
  5. Add the 1 1/2 cups flour, stirring just until smooth.
  6. Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
  7. Sprinkle the filling evenly atop the batter.
  8. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
  9. Sprinkle the topping over the batter in the pan.
  10. Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.
  11. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve the cake right from the pan.

Summer Berry Cobbler

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Summer Berry Cobbler

  • Servings: 10-12
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Berry delicious!

Recipe by bettycrocker.com

Ingredients

  • 1 cup + 2 tablespoons
    gluten free Bisquick
  • 1/4 cup + 2 tablespoons
    granulated sugar
  • 2 teaspoons
    baking powder
  • 1/2 cup
    coconut milk (NOT coconut cream)
  • 2 teaspoons
    cider vinegar
  • 1/4 cup
    dairy free spread melted

Cooking Directions

  1. Preheat the oven to 400 degrees F and grease a 9-inch pie plate.
  2. In a glass measuring cup, mix cider vinegar with coconut milk. Let stand five minutes, or until thickened.
  3. In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the coconut milk mixture and melted spread until just combined.
  4. In another medium bowl, toss together the berries, cherries, remaining 2 tablespoons flour and 2 tablespoons sugar.
  5. Spoon the fruit into the prepared dish and dollop the dough over the fruit in 8 spoonfuls; sprinkle with two tablespoons sugar. Bake until the juices are bubbling and the biscuits are golden, about 35 minutes. Let cool for about 10 minutes before serving.

Impossibly easy French Apple Pie

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Impossibly Easy French Apple Pie

  • Servings: 10-12
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No crust? No problem!

Recipe by bettycrocker.com

* you can double the streusel topping if desired.

Ingredients

  • 3 cups
    thinly sliced and peeled Granny Smith apples
  • 1 teaspoon
    ground cinnamon
  • 1/4 teaspoon
    ground nutmeg
  • 2/3 cup+ 1/2 cup
    gluten free Bisquick
  • 1/2 cup
    brown sugar, packed
  • 5 tablespoons
    dairy free spread, divided
  • 1/2 cup
    granulated sugar
  • 3
    large eggs
  • 1/2 cup
    dairy free milk

Cooking Directions

  1. Preheat oven to 325 degrees. Spray a 10 inch pie plate with cooking spray.
  2. Peel and core apples, slice thinly and toss with cinnamon and nutmeg. Spread apples evenly into pie plate.
  3. Mix 1/2 cup Bisquick, milk, granulated sugar and eggs in a medium bowl. Pour evenly over apples in pie plate.
  4. In another small bowl with a fork, mix 2/3 cup Bisquick, 1/2 cup brown sugar, and melted dairy free spread until crumbly. Sprinkle streusel evenly over apple mixture in pie plate, covering edges.
  5. Bake for 45-50 minutes, until filling is set and crumbs are slightly browned. A toothpick inserted into the center should come out slightly moist (from the apples).
  6. Let cool at least one hour before slicing.

Easy gluten free apple cake

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Easy gluten free apple cake

  • Servings: 12-16
  • Difficulty: easy
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This cake is moist and full of apple flavor

Recipe by bettycrocker.com

Ingredients

  • 1/2 cup
    applesauce
  • 3/4 cup
    granulated sugar
  • 2
    eggs
  • 1/2 teaspoon
    vanilla
  • 1 1/4 cups
    gluten free all purpose flour
  • 1 teaspoon
    baking soda
  • 1 teaspoon
    cinnamon
  • 1/2 teaspoon
    ground nutmeg
  • 1/4 teaspoon
    salt
  • 1 1/2 cups
    shredded, peeled apples

Cooking Directions

  1. Preheat oven to 350 degrees
  2. Grease an 8×8 square baking pan
  3. Mix all dry ingredients together in a separate mixing bowl- set aside.
  4. In the bowl of Kitchen Aid mixer, add applesauce, eggs and vanilla. Using paddle attachment, mix on low until combined.
  5. Add dry ingredients to wet in three parts, and mix on low speed, stopping after each addition to scrape down the bowl.
  6. Once combined, remove bowl from mixer and stir in apples by hand.
  7. Scrape batter into prepared pan. Bake for 35-40 minutes, or until a cake tester comes out clean or with a few moist crumbs.
  8. Cool in pan about 20 minutes. Serve warm.

Easy gluten free Banana Blueberry Muffins

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Easy gluten free Banana Blueberry muffins

  • Servings: 12
  • Difficulty: easy
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These are great for breakfast or as a snack

Recipe by ezglutenfreeblogspot.com

Ingredients

  • 2
    ripe bananas, mashed
  • 1/4 cup
    dairy free spread, melted
  • 1/4 cup
    dairy free milk
  • 1 teaspoon
    vanilla
  • 2
    eggs
  • 1 1/2 cups
    gluten free Bisquick
  • 1/2 cup
    brown sugar, packed
  • 1/2 teaspoon
    cinnamon
  • 1 cup
    blueberries

Cooking Directions

  1. Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
  2. In a large bowl stir together the mashed bananas, melted butter, milk, eggs and vanilla until thoroughly combined then set it aside.
  3. In another bowl stir together the Bisquick, brown sugar and cinnamon.  Add the dry ingredients to the wet ingredients and using a rubber spatula stir the wet and dry ingredients together until well combined.  The batter should be pretty thick.
  4. Stir in the fresh blueberries until they are evenly dispersed throughout the batter then evenly divide the batter among the twelve paper liners.
  5. Sprinkle each muffin with the cinnamon sugar mixture and bake them for 24 minutes or until a toothpick inserted comes out clean.
  6. Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack.

Gluten free apple and pear crisp

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This is an easy summer dessert that will satisfy your sweet tooth.

Gluten free apple and pear crisp

  • Servings: 12
  • Difficulty: easy
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original recipe by keyingredient.com

Ingredients

  • 3
    granny smith apples, peeled and chopped
  • 2
    medium pears, peeled and chopped
  • 3 tablespoons
    lemon juice
  • 1/2 cup
    light brown sugar, packed
  • 1/2 teaspoon each
    cinnamon and nutmeg
  • 1/2 cup
    old fashioned oats
  • 1/3 cup
    all purpose gluten free flour
  • 2 tablespoons
    earth balance sticks, cut into pats

Cooking Directions

  1. Preheat oven to 350.  Coat an 8×8 pan or round baking dish with cooking spray
  2. In a small bowl, mix apples, pears, and lemon juice together.  Pour into greased pan.
  3. In another small bowl, mix together flour, sugar, spices, and oats.  With your fingers,  rub in the dairy free stick pats until mixture is crumbly.  Sprinkle evenly over fruit.
  4. Bake for 30-35 minutes, or until topping is slightly browned.
  5. Serve warm or cold.