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Gluten Free Dairy Free Lemon Raspberry Bars
dairy-free
$2.40 per serving
1 likes
Ready in 45 minutes
12
dairy-free,dairy free
side dish
Spoonacular Score: 46%
My notes:
Gluten Free Dairy Free Lemon Raspberry Bars requires approximately 45 minutes from start to finish. Watching your figure? This dairy free recipe has 270 calories, 7g of protein, and 11g of fat per serving. This recipe serves 12. For $2.4 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Only a few people really liked this side dish. 1 person found this recipe to be flavorful and satisfying. A mixture of arrowroot, arrowroot starch plus 1 tablespoon, millet flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 42%. Try Easy Raspberry Oatmeal Bars – Gluten-Free with Vegan & Dairy-Free Options, Healthy Lemon Bars (gluten free, dairy free & paleo!), and Dairy-Free Gluten-Free Lemon Coconut Bars for similar recipes.
Ingredients
32 g
0.25 cup
arrowroot starch plus 1 tablespoon
0.5 tsps
0.5 tsps
unflavored gelatin
244 ml
1 cup
fresh lemon juice
1 can
1 can
canned crust and fillings be made up to 2 days in advance
1 can
1 can
canned crust and fillings be made up to 2 days in advance
1 can
1 can
canned crust and fillings be made up to 2 days in advance
1 can
1 can
canned crust and fillings be made up to 2 days in advance
3 pts
3 pts
fresh raspberries
4 Tbsps
4 Tbsps
simple syrup
113.4 g
4 ounces
earth balance soy free spread
1.5 Tbsps
1.5 Tbsps
caster sugar
80 g
0.5 cup
sweet rice flour
0.5 tsps
0.5 tsps
vanilla paste
59.15 ml
0.25 cup
water plus
32 g
0.25 cup
arrowroot starch plus 1 tablespoon
0.5 tsps
0.5 tsps
unflavored gelatin
244 ml
1 cup
fresh lemon juice
1 can
1 can
canned crust and fillings be made up to 2 days in advance
1 can
1 can
canned crust and fillings be made up to 2 days in advance
1 can
1 can
canned crust and fillings be made up to 2 days in advance
1 can
1 can
canned crust and fillings be made up to 2 days in advance
3 pts
3 pts
fresh raspberries
4 Tbsps
4 Tbsps
simple syrup
113.4 g
4 ounces
earth balance soy free spread
1.5 Tbsps
1.5 Tbsps
caster sugar
80 g
0.5 cup
sweet rice flour
0.5 tsps
0.5 tsps
vanilla paste
59.15 ml
0.25 cup
water plus
Equipment
Instructions
- Put the soy free spread and sugar in a bowl of a stand mixer fitted with a paddle attachment or a handheld mixer, mix on low speed just to combine.
- Increase the speed to medium high and beat for 3 minutes, until the mixture is light, and creamy, scraping down the sides with a rubber spatula as necessary. Add the vanilla. Add the flour, a 1/4 cup at a time, just until fully incorporated. Do not over mix.
- The dough should not form into a ball, but it should hold together if you squeeze it in your hands.
- Preheat the oven to 350 degrees F
- Transfer the dough to a half sheet pan (about 12x16 inches) lined with parchment paper.
- Pat it down into the sheet pan just enough so that it is somewhat leveled.
- Wrap the baking sheet in plastic wrap and refrigerate for 30 minutes, or up to 2 days if making ahead.
- Once chilled, take out and gently pat down while spreading the dough evenly until it is fully spread out. Dough should be about 1/4 inch thick.
- Refrigerate for 5 minutes.
- Bake the crust until golden brown, 15-20 minutes, rotating the pan halfway for even browning.
- Let it cool (in the baking sheet) to room temperature.
- Meanwhile, for the lemon filling. Combine the lemon juice, eggs, yolks, soy free spread, and sugar in a glass bowl over a saucepan with simmering (low boil) water.
- The bowl should not touch the simmering water, otherwise it will curdle, and whisk for 5 minutes using one whisk of an electric mixer. It will appear very foamy and slightly thick.Take off the heat.
- Remove water from the saucepan, dry out the saucepan and transfer the egg mixture into the sauce pan with a rubber spatula.
- Continue to whisk with the electric mixer for a few more minutes, or until thick and has reached 170 degrees F on a candy thermometer.
- Pour into a bowl, cool slightly then chill for 2 hours, or overnight.
- For the raspberry filling; in a small saucepan on medium high heat, combine simple syrup, raspberries, 1/4 cup water (remaining water is for arrowroot), and caster sugar.
- Whisk until it comes to a boil. About 5 minutes.
- Meanwhile combine arrowroot and 1 1/2 teaspoon water in a small bowl.
- When the raspberries come to a full boil, whisk in the arrowroot mixture.
- Add gelatin, continue to whisk for another minute, then reduce to medium until reduced about an inch. Approximately, 10-15 minutes.
- Transfer to a bowl, let it cool to room temperature, then chill in refrigerator for 2 hours. The chilling will thicken the fruit mixture.
- When fillings have been completely chilled, they are ready to assemble.
- With a large thin frosting spatula spread out the lemon curd evenly across the crust.
- Then spread raspberry mixture evenly over lemon curd.
- Chill in the freezer for 2 hours before serving. If making this recipe a couple of days ahead, thaw from the freezer 1 hour before serving. Serve cold.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $2.40
Ingredient
1 teaspoon arrowroot
¼ cups arrowroot starch plus 1 tablespoon
6 larges egg yolks
4 larges eggs
½ teaspoons unflavored gelatin
1 cup fresh lemon juice
1 cup millet flour
1 can canned crust and fillings be made up to 2 days in advance
1 can canned crust and fillings be made up to 2 days in advance
1 can canned crust and fillings be made up to 2 days in advance
1 can canned crust and fillings be made up to 2 days in advance
3 pints fresh raspberries
4 tablespoons simple syrup
4 ounces earth balance soy free spread
1.5 tablespoons caster sugar
½ cups sweet rice flour
½ teaspoons vanilla paste
Price$0.04
$0.34
$1.36
$1.09
$0.14
$1.65
$0.59
$0.01
$0.01
$0.01
$0.01
$21.29
$0.69
$0.81
$0.02
$0.49
$0.21
$28.78
Nutritional Information
Quickview
271 Calories
6g Protein
11g Total Fat
37g Carbs
7% Health Score
Limit These
Calories
271k
Fat
11g
Saturated Fat
3g
Carbohydrates
37g
Sugar
12g
Cholesterol
153mg
Sodium
96mg
Get Enough Of These
Protein
6g
Manganese
1mg
Vitamin C
38mg
Fiber
8g
Vitamin E
3mg
Selenium
14µg
Vitamin K
14µg
Phosphorus
138mg
Folate
54µg
Vitamin A
613IU
Iron
2mg
Magnesium
44mg
Vitamin B5
1mg
Vitamin B2
0.18mg
Vitamin B6
0.2mg
Copper
0.2mg
Zinc
1mg
Vitamin B1
0.12mg
Vitamin B3
1mg
Potassium
266mg
Calcium
55mg
Vitamin D
0.79µg
Vitamin B12
0.31µg
covered percent of daily need
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