Everyday Lemon Bars

The gluttonous side of me came out this week as I made these lemon bars TWICE this week. In my defense we had friends over for dinner so I only had a piece from the first batch. One square just isn't enough, therefore I had to make another batch the next day, and well I had more of that batch myself.... 

You'll find that the crust is SUPER easy to make, just add all the dry crust ingredients into a food processor (we have a mini food processor and that worked just fine) pulse until blended, then add the butter and two tablespoons of water, pulse some more and viola you're done! It's THAT easy.

After the crust has chilled in the fridge and then baked for 40 minutes you can combine the filling and pour on top of the crust and bake for 12 minutes. Done.

This will soon be a favorite for gluten and non-gluten people everywhere!

*Make sure to use parchment paper as this will help with getting the lemon bars out nicely. 

** Use GF flour that you like, I tend to use tapioca flour and sorghum sweet because I have that on hand, but I will soon be testing out almond flour more. 

Everyday Lemon Bars

Ingredients:
(Crust)
- 1/2 cup of sorghum sweet flour (you can use white rice flour or almond flour or any flour really)
- 1/4 cup of tapioca flour
- 1/4 cup of corn starch
- 1/3 cup of powdered sugar
- 1/2 teaspoon of xantham gum (not needed if you use GF all purpose flour)
- 1 stick of cold butter (cut up into smaller pieces)
(lemon goodness filling)
- 3/4 cup granulated sugar
- 1 tablespoon of lemon zest
- 2 large eggs (I like to have them at room temp)
- 2 tablespoons of gf flour (I used tapioca flour, but you can use all purpose or almond or rice)
- 1/4 cup of lemon juice (1lemon)
- powdered sugar for decorative dusting.

Directions:
Preheat oven to 350 degrees.
Line a 9inch baking pan with parchment paper. You'll need two pieces that hang over about an inch or two. Place them criss cross in the pan for easy removal.
1. Mix all the flour, powered sugar, corn starch, and xantham gum in the food processor. After it is blended well, add cut up cold pieces of butter. Pulse until there are no longer any large pieces of butter.
2. Add two tablespoons of water and pulse for another minute until the dough starts to form.
3. Take dough out of the food processor and roll into a ball. Place in pan and use fingers to push the dough as evenly as possible to the sides.
4. Place in refrigerator for 15 minutes.
5. After the 15 minutes, place in oven and bake for 40 minutes.
6. While the crust is baking. Add the 3/4 granulated sugar with the 1 tablespoon of lemon zest and mix together in a bowl. Set aside.
7. After the crust is done baking, remove from oven, and set aside to cool as you combine the filling.
8. Whisk eggs, lemon juice, and the 2 tablespoons of flour into the bowl that contains the sugar and lemon zest.
9. Whisk until completely smooth. Pour over crust.
10. Bake for another 14 minutes, gently shake the pan to make sure the filling does not jiggle anymore.
11. Set aside to cool. Then chill for 2 hours.
12. Dust with powdered sugar and ENJOY!!!

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Banana bread with chocolate chips and walnuts

This week was the week I was going to come up with the best banana bread recipe ever! In the past I have tested out a few recipes but they always fell short of being great. The recipe that I tested out this week is now my go to recipe and one I will pass on to people cause it is THAT good. Non gluten free people everywhere will love this as well. In fact when my friend Kelsey was in the kitchen I asked her if she noticed that I baked some banana bread and she replied that she sure did and it was great and then paused to ask me "wait, was that gluten free?" That is the kind of response that makes me smile for days. 

First thing's first, survey all the gf ingredients that I currently have before assuming that I have everything to make this amazing banana bread. Looks like I didn't have as much brown rice flour as I anticipated but worked with the flours that I did have and it was a gamble that paid off!

* Please note that you can play around with different kinds of flours that you prefer as long as it adds up to 2 cups of sugar. You can easily just use 2 cups of gf all purpose flour. 

All ready to go in the oven!

Nice and brown crust.

Good looking loaf right there.

After the first slice. 

Banana bread with chocolate chips and walnuts

- 4 eggs

- 1/3 cup of canola oil 

- 3 or 4 ripe bananas

- 1 teaspoon of vanilla

- 1 cup of brown sugar

- 1/2 cup of brown rice flour

- 1 cup of sorghum sweet flour

- 1/2 cup of tapioca flour

- 3 teaspoon baking powder

- 1/2 teaspoon of xanthan gum 

- 1/4 teaspoon salt

- 1/4 cup walnuts

-1 cup chocolate chips

Directions:

Preheat oven to 350 degrees. 

1. Lightly beat eggs with a mixer. 

2. Add bananas, sugar, canola oil, and vanilla and mix. 

3. Add flour (one cup at a time), salt, baking powder, and xanthan gum. 

4. Mix for a few minutes until well blended and all the ingredients are moist.

5. Fold in walnuts and chocolate chips.

6. Lightly grease loaf pan and lightly coat the bottom with corn flour (any gf will do).

7. Pour batter into loaf pan and bake for about 70 minutes. Until bread is no longer wet in the middle. Use a toothpick to gauge doneness. 

8. Let cool for about 10-15 minutes and then remove from from pan and let cool on wire rack. (I left the banana bread in pan and it was just fine.) Enjoy!