Recipe courtesy of Becky of The Cookie Rookie Ingredients For the Crust 1 1/2 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour 1/2 cup granulated sugar 1/2 cup cold salted butter, cut into pieces 2 tablespoons water For the Filling 1 1/2 cups sugar 1/2 cup fresh lemon juice 2 tablespoons freshly grated lemon peel 4 eggs, lightly beaten 1/4 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour For Serving Powdered sugar (powdered sugar is gluten free as long as it uses cornstarch or tapioca starch as it's starch base. so just be sure to double check ingredient list) Instructions Heat Oven to 350F. Spray a 9x9 baking dish with nonstick spray and set aside. (I also like to line with foil and then spray...makes pulling them out of the pan much easier) For the Crust In a medium bowl, combine flour and sugar. Use a fork or knives to stir in the butter until a crumbly mixture results. Add water a bit at a time. Take mixture and press evenly into the bottom of the pan. Bake for approximately 25 minutes until slightly golden and set. For the Filling In a mixing bowl, stir together all of the filling ingredients until smooth. Pour mixture over the still hot crust. Bake 22-26 minutes or until set in the middle. Let cool on the counter for a minimum of two hours. Cut into squares and sprinkle with powdered sugar. If not immediately serving, store in the fridge.
by Bob's Red Mill via Endless Supplies Store - Brands
Ingredients Crust and Topping: 2 cups Organic Whole Wheat Pastry Flour or Whole Wheat Pastry Flour 1 cup Organic Regular Rolled Oats 1 cup Organic Coconut Sugar 1/2 tsp Salt 1/2 tsp ground Cinnamon 1 cup Butter cold, cubed 1/2 cup Sliced Almonds Filling 4 cups Blueberries fresh or frozen – about 28 oz 2 Tbsp Organic Coconut Sugar 1 Tbsp Cornstarch 1 tsp Lemon Zest Instructions Preheat oven to 375°F. Line a 13x9-inch cake pan with parchment paper. In a bowl, mix together Bob’s Red Mill Whole Wheat Pastry Flour, Rolled Oats, Coconut Sugar, salt and cinnamon. Add butter and mix with an electric mixer or pastry cutter until small clumps of dough form. Remove and reserve 2 cups of this mixture. Press the remaining oat mixture into the bottom of the prepared cake pan. Set aside. In a bowl, combine the blueberries, Bob’s Red Mill Coconut Sugar, cornstarch and lemon peel. Pour blueberry mixture over the top of the crust. Add sliced almonds to the reserved oat mixture and mix well. Sprinkle evenly over the top of the blueberries. Bake until the topping is golden-brown and the blueberries have begun to bubble, about 40 minutes. Let cool completely then cut into bars.
by Bob's Red Mill via Endless Supplies Store - Brands
Recipe courtesy Sara Welch from Dinner at the Zoo Ingredients For the cake layers: cooking spray 1 cup unsalted butter at room temperature 2 cups Granulated Sugar 4 large Eggs 2 large Egg Yolks 1 tsp Kosher Salt 1 Tbsp Baking Powder 3 cups Organic Unbleached White All-Purpose Flour 2 cups Buttermilk 2 tsp Vanilla Extract For the berry syrup: 1/4 cup Raspberry Jam 2 Tbsp Water For the frosting: 1 cup Heavy Cream 8 oz Mascarpone Cheese at room temperature 8 oz Cream Cheese at room temperature 2-1/2 cups Powdered Sugar sifted 1 tsp Vanilla Extract 1/4 cup Butter at room temperature For garnish: 2 cups Mixed Berries plus more for garnish Mint Sprigs optional Instructions For the cake: Preheat oven to 350ºF. Coat two 9-inch cake pans with cooking spray and line the bottom of the pans with parchment paper cut into rounds. Place the butter and sugar in the bowl of a mixer fitted with a paddle attachment and cream for about 2-3 minutes or until light and fluffy. Add eggs, one at a time. Add egg yolks, one at a time. Stir in the vanilla. Stir together salt, baking powder, and flour in a large bowl. Pour half of the mixture into the butter mixture and beat until just combined. Add half of buttermilk, then add the remainder of the flour mixture followed by the remainder of the buttermilk. Do not over mix. Divide the cake batter evenly between the pans. Bake for 30-35 minutes until a toothpick inserted into the center comes up clean. Remove from the oven, place the pans on a wire rack and allow the cakes to cool for 10 minutes. Then, turn the cakes out on the cooling rack to cool completely. For the frosting: With a mixer fitted with the whisk attachment, beat heavy cream andvanilla extract until stiff peaks form. Transfer the whipped cream to a bowl. Put the mascarpone cheese, cream cheese, butter and confectioners’ sugar in the mixing bowl and beat until very smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately. To assemble the cake: Split each layer in half so that you have 4 layers. Place the first layer on your serving plate. Brush the berry syrup over the cake layer then add a layer of frosting (approximately ½ cup). Arrange ⅔ cup of berries over the frosting layer; if you're using larger berries such as strawberries, cut them in half first. Place the second cake layer on top. Brush the second layer with syrup and repeat the process from the first layer of adding the frosting and berries. Add the third layer of cake, brush with syrup, spread with frosting and arrange the remaining berries on top. Place the final layer of cake on top. Use the remaining frosting to cover the cake, smoothing the frosting with an offset spatula. Arrange additional berries and mint sprigs on top. Cake can be refrigerated for one day. Bring to room temperature before serving.
by Bob's Red Mill via Endless Supplies Store - Brands
