Gluten Free Lemon Bites Recipes

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GLUTEN FREE LEMON BITES RECIPE



Gluten Free Lemon Bites Recipe image

Light and fluffy, with just the right amount of sweet and tart, these gluten free lemon bites are equally perfect for dessert or a breakfast/brunch treat!

Provided by Jules Shepard

Categories     Breakfast

Time 40m

Number Of Ingredients 14

3/4 cup + 1 Tbs. milk, dairy or non-dairy (soy, almond, cashew, hemp, rice, etc.) OR use OWYN® milk or other GF protein drink
2 Tbs. fresh squeezed lemon juice
3/4 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
1 1/4 cup granulated sugar
3 eggs, room temperature or substitute like aquafaba
1 tsp. pure vanilla extract
2 1/2 cups (337.5 grams) gfJules® Gluten Free All Purpose Flour
1 Tbs. baking powder
1/2 tsp. fine sea salt
1 Tbs. lemon zest
2 Tbs. melted butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
1 cup sifted confectioner's sugar
2 Tbs. lemon juice
1 Tbs. lemon zest for garnish

Steps:

  • Preheat oven to 325°F (convection) or 350° F (static). Butter (or use vegan butter) 48 mini muffin cups. I like to dip a paper towel into a butter tub and then swirl it around each muffin cup to fully coat the cups for easy release of the baked muffins. Or line with mini muffin papers. Measure and mix together the milk and lemon juice and set aside. The milk will begin to curdle while you prepare the rest of the batter. In a large mixing bowl, whip butter and sugar at medium-high speed for 6-8 minutes, until very light and fluffy. Add the eggs, one at a time, mixing in between each egg addition. Add vanilla with last egg ingredient. Whisk together gfJules® Flour, baking powder and salt in a separate bowl. Slowly stir in the whisked dry ingredients, alternating with the milk mixture and stirring until fully integrated. Fold lemon zest in last. Scoop batter into prepared pans with a spoon or small cookie scoop, filling only 3/4 full. If you're like me and you wind up with more batter than you have pans, it is ok to wait until the first batch is baked and then re-use the pans because each round of pans will only need to bake for 10 minutes. Bake until a toothpick in the centers comes out with only a few moist crumbs - approximately 10 minutes. The edges of the lemon bites will become lightly browned as well. Remove lemon bites to cool on a wire rack. When completely cooled, glaze following the directions below. Lemon GlazeTo make the glaze, melt butter and whisk together confectioners' sugar and lemon juice.Transfer to a wide-mouth bowl and dredge each lemon bite through the glaze (either the bottom or the top) then sprinkle with lemon zest. Put bites aside to allow time for the glaze to set before serving.

Nutrition Facts : Calories 67 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 89 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

LEMON GOAT CHEESE CHEESECAKE BITES (GLUTEN FREE OPTIONAL)



Lemon Goat Cheese Cheesecake Bites (Gluten Free Optional) image

A must try new twist on cheesecake bites. These decadent desserts can also be make Gluten Free!

Provided by Mott's

Categories     Trusted Brands: Recipes and Tips

Yield 12

Number Of Ingredients 14

1 cup all-purpose flour
¼ cup powdered sugar
¼ cup granulated sugar
8 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1 lemon, zested
1 (8 ounce) package cream cheese, at room temperature
1 (4 ounce) log goat cheese, at room temperature
½ cup powdered sugar
1 tablespoon all-purpose flour
1 large egg
½ cup Mott's® Natural Applesauce
1 lemon, zested
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
  • With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
  • Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
  • Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
  • With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
  • Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
  • Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 22.8 g, Cholesterol 63.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 11.1 g, Sodium 111.2 mg, Sugar 13.4 g

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