Wicklewoods Lemon Raspberry Bars Gluten And Sugar Free Recipes

GLUTEN-FREE RASPBERRY LEMON CAKE

Gluten-Free Raspberry Lemon Cake image

Healthy raspberry lemon cake made with tart lemon juice, Greek yogurt, rings of sweet raspberries and no refined sugar! This elegant cake is the perfect balance of sweet and tart. A fancy dessert with no guilt!

Provided by Megan Olson

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

Ingredients

cooking spray
1 cup gluten-free all-purpose baking flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup honey
¼ cup unsweetened almond milk
¼ cup plain nonfat Greek yogurt
2 egg whites, at room temperature
¼ cup lemon juice
1 tablespoon coconut oil, melted
2 teaspoons lemon extract
2 cups fresh raspberries
1 lemon, zested

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch round cake pan with cooking spray.
Sift gluten-free baking flour, baking powder, baking soda, and sea salt together in a bowl until well combined.
Combine honey, almond milk, Greek yogurt, egg whites, lemon juice, coconut oil, and lemon extract in a large bowl. Stir to combine until no lumps remain. Gently stir in the flour mixture until batter is just combined.
Pour batter into the prepared cake pan. Scatter raspberries over batter, gently pressing so they stay in place.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool cake in the pan, about 20 minutes. Invert onto a serving plate. Sprinkle lemon zest on top.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 35 g, Cholesterol 1.4 mg, Fat 3.2 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 1.8 g, Sodium 273.5 mg, Sugar 20.2 g

WICKLEWOOD'S GLUTEN FREE LEMON SURPRISE

Wicklewood's Gluten Free Lemon Surprise image

I have tried many recipes for different variations of lemon surprise puddings, and delicious as they are, none of them transferred well to being gluten free. The egg whites are what helps in this recipe, however, it is the ban Marie that is key to its success.

Provided by WicklewoodWench

Categories Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 ounces butter
2 lemons, juice and zest of
6 ounces sugar
2 eggs, separated
4 ounces gluten, free flour mix
1 teaspoon gluten free baking powder
1/2 pint milk

Steps:

Preheat the oven to 180c,
In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
Add the egg yolks, flour and baking powder, beat well together.
Gradually add the milk and lemon juice. (Don't panic if it curdles).
In a separate bowl, whisk the eggs whites until they form stiff peaks.
Using a metal spoon, gently fold the egg whites into the lemon mixture.
Pour into a greased 2 pint ovenproof dish.
Place the dish in a ban Marie and bake for 45-50 minutes.

WICKLEWOOD'S LEMON RASPBERRY BARS (GLUTEN AND SUGAR FREE)

Wicklewood's Lemon Raspberry Bars (Gluten and Sugar Free) image

I was first introduced to lemon bars when I reviewed Secret teenage chef's "Easy Lemon Bars". They were delish, but I was determined to make them gluten free as well as sugar free.The flavor combination of fresh lemon and raspberry are what make these deliciuos little treats... Sugar free jams are available, but can be quite expensive and yet so easy to make, my own has just three simple ingredients "Wicklewood's Sugar free Raspberry jam".

Provided by WicklewoodWench

Categories Dessert

Time 55m

Yield 20 bars

Number Of Ingredients 11

Ingredients

8 ounces artificial sweetener
8 ounces gluten free all-purpose flour
2 ounces butter, diced
1 tablespoon zest of unwaxed lemon peel
1 pinch salt
2 tablespoons gluten free all-purpose flour
8 ounces artificial sweetener
3 eggs, beaten
3 ounces fresh lemon juice
1 tablespoon zest of unwaxed lemon peel
2 ounces reduced sugar raspberry jam

Steps:

Preheat oven to 350°F (175°C).
Spray an 8 x 8-inch-baking tray generously and lightly dust with flour.
Mix together flour, sweetner, lemon zest and salt in a mixing bowl.
Add butter and rub in between your fingertips until the mixture resembles breadcrumbs.
Pour the mixture into the baking tray and press evenly over the base.
Bake for 15 to 20 minutes or until lightly browned.
Set aside to cool.
Mix sweetner and flour in a large bowl.
Add egg, lemon juice and zest and mix well.
Spread rasperry jam evenly over warm crust.
Gently pour lemon mixture over jam.
Bake for 20 to 25 minutes or until set.
Remove from oven and allow to cool before placing in refrigerator.
Chill in refrigerator 2 hours, cut into squares before serving.

Nutrition Facts : Calories 85.4, Fat 3.2, SaturatedFat 1.7, Cholesterol 37.8, Sodium 35.9, Carbohydrate 11.9, Fiber 0.4, Sugar 1.7, Protein 2.3

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