Gluten-Free Raspberry Lemon Bars Recipe - Breads from Anna

Gluten-Free Raspberry Lemon Bars Recipe

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Crust
  • 1 package Breads from Anna Pie Crust Mix 
  • ¼ cup of milk or favorite non-dairy drink (including water)
  • ¾ cup of oil
  • ½ tsp of apple cider vinegar (optional)

Follow package instructions to make Breads from Anna Pie Crust Mix. Press dough into 9 x 13 pan. Bake 10-12 minutes at 450⁰ F until very lightly browned.

Raspberry Cream
  • 6 cups fresh or frozen raspberries, divided
  • 1 1/3 cups cashews
  • ½ cup coconut flakes
  • 1 cup maple syrup
  • 4 Tbls lemon juice
  • 2 Tbls lemon zest
  • 1 cup melted coconut oil

Pulse cashews and coconut in food processor to a very fine texture. Add 4 cups raspberries and remaining ingredients, and blend until smooth. Pour raspberry cream over crust. Freeze overnight to set, then put in refrigerator at least 1 hour prior to serving. Cut into 24-36 bars, top with fresh raspberries and serve.


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