LEMON RASPBERRY QUINOA BREAKFAST BARS
Steps:
- Preheat the oven to 350 degrees F. Line a 9″x 9″ baking sheet with parchment paper and grease the sides with cooking spray.
- In a large mixing bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla until smooth. Add oats, quinoa, sugar, baking powder, hemp seeds and lemon zest, and mix everything together until fully incorporated. The batter should be moist, but not runny. Fold in the raspberries.
- Transfer the batter into the prepared pan and smooth with a spatula.
- Bake on the center rack for 30 - 35 minutes until the bars are golden brown and firm to the touch.
- Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 - 5 days.
Nutrition Facts : Calories 109 kcal, Carbohydrate 16 g, Protein 3 g, Fat 3 g, Sodium 8 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
LEMON-RASPBERRY CRUMB BARS
When you serve this to family or friends, no one will know how easy it is to pull together! Use purchased lemon curd for the filling, raspberry chips for the crust, and a very easy raspberry sauce to drizzle, just like the pros do, for a beautiful and delicious finish to these tasty dessert bars.
Provided by Bibi
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Time 2h15m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
- Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
- Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
- While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
- Cut bars into 9 pieces and drizzle with raspberry sauce.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 88 g, Cholesterol 50.4 mg, Fat 16.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 158 mg, Sugar 56 g
LEMON RASPBERRY CRUMB BARS
These not-too-sweet bars, with an in-your-face lemon flavor, are a quick dessert to make anytime. The bars have the very slightest hint at a crumb topping, which adds a nice bit of texture, in my opinion-but feel free to skip that part entirely, and simply use the whole mixture for the bottom crust instead. They taste great at room temp, but are even better cold! Store in the refrigerator.
Provided by Kim
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 1h20m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
- Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
- Bake crust in the preheated oven for 10 minutes.
- While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
- Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
- Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.
Nutrition Facts : Calories 349.3 calories, Carbohydrate 47.2 g, Cholesterol 82 mg, Fat 16.8 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 10.1 g, Sodium 161 mg, Sugar 28 g
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