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Gluten Free Dairy Free Lemon Raspberry Bars

 
One serving costs about $2.4

$2.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dairy-free,dairy free side dish
spoonacular Score:46%

Spoonacular Score: 46%

 

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

Servings:
1 tsp
1 tsp arrowroot
arrowroot
0.25 cup
0.25 cup arrowroot starch plus 1 tablespoon
arrowroot starch plus 1 tablespoon
6 large
6 large egg yolks
egg yolks
4 large
4 large eggs
eggs
0.5 tsps
0.5 tsps unflavored gelatin
unflavored gelatin
1 cup
1 cup fresh lemon juice
fresh lemon juice
1 cup
1 cup millet flour
millet flour
1 can
1 can canned crust and fillings be made up to 2 days in advance
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
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
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
canned crust and fillings be made up to 2 days in advance
3 pts
3 pts fresh raspberries
fresh raspberries
4 Tbsps
4 Tbsps simple syrup
simple syrup
4 ounces
4 ounces earth balance soy free spread
earth balance soy free spread
1.5 Tbsps
1.5 Tbsps caster sugar
caster sugar
0.5 cup
0.5 cup sweet rice flour
sweet rice flour
0.5 tsps
0.5 tsps vanilla paste
vanilla paste
0.25 cup
0.25 cup water plus
water plus
1 tsp arrowroot
1 tsp
arrowroot
0.25 cup arrowroot starch plus 1 tablespoon
0.25 cup
arrowroot starch plus 1 tablespoon
6 large egg yolks
6 large
egg yolks
4 large eggs
4 large
eggs
0.5 tsps unflavored gelatin
0.5 tsps
unflavored gelatin
1 cup fresh lemon juice
1 cup
fresh lemon juice
1 cup millet flour
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
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 pts fresh raspberries
3 pts
fresh raspberries
4 Tbsps simple syrup
4 Tbsps
simple syrup
4 ounces earth balance soy free spread
4 ounces
earth balance soy free spread
1.5 Tbsps caster sugar
1.5 Tbsps
caster sugar
0.5 cup sweet rice flour
0.5 cup
sweet rice flour
0.5 tsps vanilla paste
0.5 tsps
vanilla paste
0.25 cup water plus
0.25 cup
water plus

Equipment

candy thermometer
candy thermometer
offset spatula
offset spatula
baking paper
baking paper
hand mixer
hand mixer
baking sheet
baking sheet
plastic wrap
plastic wrap
stand mixer
stand mixer
sauce pan
sauce pan
oven
oven
spatula
spatula
whisk
whisk
bowl
bowl
frying pan
frying pan
candy thermometer
candy thermometer
offset spatula
offset spatula
baking paper
baking paper
hand mixer
hand mixer
baking sheet
baking sheet
plastic wrap
plastic wrap
stand mixer
stand mixer
sauce pan
sauce pan
oven
oven
spatula
spatula
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

  1. 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.
  2. 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.
  3. The dough should not form into a ball, but it should hold together if you squeeze it in your hands.
  4. Preheat the oven to 350 degrees F
  5. Transfer the dough to a half sheet pan (about 12x16 inches) lined with parchment paper.
  6. Pat it down into the sheet pan just enough so that it is somewhat leveled.
  7. Wrap the baking sheet in plastic wrap and refrigerate for 30 minutes, or up to 2 days if making ahead.
  8. 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.
  9. Refrigerate for 5 minutes.
  10. Bake the crust until golden brown, 15-20 minutes, rotating the pan halfway for even browning.
  11. Let it cool (in the baking sheet) to room temperature.
  12. 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.
  13. 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.
  14. Remove water from the saucepan, dry out the saucepan and transfer the egg mixture into the sauce pan with a rubber spatula.
  15. 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.
  16. Pour into a bowl, cool slightly then chill for 2 hours, or overnight.
  17. 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.
  18. Whisk until it comes to a boil. About 5 minutes.
  19. Meanwhile combine arrowroot and 1 1/2 teaspoon water in a small bowl.
  20. When the raspberries come to a full boil, whisk in the arrowroot mixture.
  21. Add gelatin, continue to whisk for another minute, then reduce to medium until reduced about an inch. Approximately, 10-15 minutes.
  22. Transfer to a bowl, let it cool to room temperature, then chill in refrigerator for 2 hours. The chilling will thicken the fruit mixture.
  23. When fillings have been completely chilled, they are ready to assemble.
  24. With a large thin frosting spatula spread out the lemon curd evenly across the crust.
  25. Then spread raspberry mixture evenly over lemon curd.
  26. 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
14%

Fat
11g
18%

  Saturated Fat
3g
19%

Carbohydrates
37g
13%

  Sugar
12g
14%

Cholesterol
153mg
51%

Sodium
96mg
4%

Get Enough Of These
Protein
6g
13%

Manganese
1mg
50%

Vitamin C
38mg
47%

Fiber
8g
33%

Vitamin E
3mg
22%

Selenium
14µg
21%

Vitamin K
14µg
14%

Phosphorus
138mg
14%

Folate
54µg
14%

Vitamin A
613IU
12%

Iron
2mg
11%

Magnesium
44mg
11%

Vitamin B5
1mg
11%

Vitamin B2
0.18mg
11%

Vitamin B6
0.2mg
10%

Copper
0.2mg
10%

Zinc
1mg
8%

Vitamin B1
0.12mg
8%

Vitamin B3
1mg
8%

Potassium
266mg
8%

Calcium
55mg
6%

Vitamin D
0.79µg
5%

Vitamin B12
0.31µg
5%

covered percent of daily need

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