Gluten Free Blueberry Lemon Bread Recipe Recipe For Chicken
GLUTEN-FREE LEMON-BLUEBERRY PANCAKES
These are my favorite pancakes. I used Meyer lemons from my uncle's tree to prepare these - If you have access to this sweet, juicy variety I recommend using them. If not, a regular lemon will certainly do. I prefer them with real eggs and rice milk, but you can use egg replacer and any type of milk replacement. Try raspberry jam on them instead of syrup... it works wonderfully with the flavor and texture of the pancakes. If you use a pancake mix besides Pamela's, be sure to use the right ration of liquid that it calls for.
Provided by Whats Cooking
Categories Breakfast
Time 20m
Yield 12 pancakes
Number Of Ingredients 8
Steps:
- Preheat a lightly oiled griddle over medium heat. Mix all of the ingredients together thoroughly until they are smooth with no olumps.
- Fold blueberries in gently.
- Pour approximately 1/4 cup of the batter onto the griddle at a time. Cook until golden brown on one side, then flip and cook the second side.
- Serve hot with butter, real maple syrup and/or raspberry preserves. Leftover pancakes should be cooled, then stored in ziploc bags in the freezer or refrigerator. They can be reheated in a toaster oven or on a griddle, or microwaved for about 1 minute.
Nutrition Facts : Calories 56.2, Fat 4.2, SaturatedFat 1.2, Cholesterol 39.5, Sodium 26.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.7, Protein 2.1
GLUTEN FREE LEMON BLUEBERRY CHEESECAKE
This is a recipe I saw on the food network. I changed the amount of lemons used and made my own gluten free crust. Use partchment paper for a no-stick cake. The results, a super delicious and refreshing cheesecake perfect for any occasion.
Provided by Chef Q in Oregon
Categories Cheesecake
Time 55m
Yield 10 bars/slices, 10 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350.
- Grease bottom of 9 x9 inch baking pan with butter. Place parchment paper in pan and press down. For best results use two pieces; place first piece down then lay the second down in the opposite direction, so that when done cooking you can use the paper to pull the cake out of the pan.
- CRUST: In a bowl combine the flour, xanthan gum and both sugars. Melt butter and cut into the flour combination until it's well incorporated, looking like moist bread crumbs.
- Pour moistened flour into baking pan and press down. Bake in the oven for 10-12 minute unitl slightly firm. Set aside to cool.
- Lower oven temperature to 325°F.
- FILLING : Add the cream cheese, eggs, lemon zest, lemon juice and sugar to your food processor or blend until it has a smooth consistency.
- Pour onto the cooled crust, drop the blueberries in the batter. They should sink about 1/2 way.
- Bake for about 35 minutes or until the center is slightly jiggley. Remove cake from the oven and allow to cool completely. After cooled, place in the refrigerator a minimum of 3 hrs before serving. Once set remove from pan using the parchment paper and cut into desired size. You can sprinkle with powdered sugar, eat like this or add your favorite topping.
Nutrition Facts : Calories 272.8, Fat 20.4, SaturatedFat 12.5, Cholesterol 101.4, Sodium 150.3, Carbohydrate 19.7, Fiber 0.9, Sugar 16.8, Protein 5
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