Gluten Free Citrus Bars

gluten free dairy free citrus squares recipe

I am a seasonal shopper.
Nothing makes me happier than to head to the many farmers markets we have here in Calgary and see what fresh local produce is in.
I like to visit the markets on Fridays and have company over on the weekend to enjoy the freshest of the produce. What produce I have left dictates what I will make for the rest of the week
I love that!
Right now citrus is in abundance here. It is not local of course but it is readily available.
Meyer lemons, pink limes, juicy blood oranges.
So many great citrus options.
A few weeks ago I found sweet lemons at the market and new I would be making citrus bars once I got home.


lemons and limes
I have a recipe for lemon bars on my blog already, but it does not hurt to have more than one, right?
I used sweet lemons and limes in this version, but I am thinking I will try blood oranges next time.
The color alone would be interesting to see.
These bars are dairy free too for I used Earth Balance vegan “butter” in the crust.
This recipe is quite easy to put together with just 2 steps. Make and bake the crust then add the filling and bake again.
I find for gluten free bars it is best if these cool in the refrigerator before I slice them.
The cold helps them stick together and slice easier.

Gluten Free Citrus Bars

Ingredients
  

  • 1 cup gluten free flour blend (I use Compliments gluten free flour blend available at Sobeys and Safeway)
  • 1/2 cup Earth Balance vegan “butter”, softened
  • 1/4 cup gluten free icing sugar
  • 2 large eggs
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • pinch of salt
  • 1/2 tsp baking powder

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a square baking dish with parchment paper.
  • I find this step very important for once bars are cooled it is easy then to lift the whole bar from the pan and then slice.
  • In a medium bowl use a hand mixer to combine the gluten free flour blend, vegan “butter” and icing sugar until it resembles coarse sand.
  • Press into the square baking dish.
  • Bake in the oven for about 20 minutes until lightly brown.
  • Remove and cool while you are preparing filling
  • In a small bowl beat the eggs, zests, lemon and lime juice, salt and baking powder with a hand mixer until light and foamy.
  • Pour filling over crust and place bake in oven for 20-25 minutes.
  • Cool on counter and then place in refrigerator to chill for a bit.
  • Slice and serve!!
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free citrus squares recipe
gluten free dairy free citrus squares recipe

Gluten Free Citrus Coconut Macadamia Shortbread

This is day 5 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.

gluten free dairy free citrus coconut shortbread cookie recipe


Do you like shortbread?
I like my shortbread not too sweet and cold. Yep, cold. I prefer to keep my shortbread cookies in the refrigerator.
Are you a cold cookie eater or a warm cookie eater?
Here is the 5th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!
With posting a new cookie recipe every day for the first 20 days of December I’ve decided not to gab your ears off with what is happening in my life. I am still posting on FacebookTwitter and Instagram so check out my feeds. You’ll see what I am up to on a daily, sometimes on an hourly basis.

Citrus Coconut Macadamia Shortbread

Ingredients
  

  • 1 cup Earth Balance vegan “butter”
  • 3/4 cup icing sugar
  • 1 tsp gluten free vanilla
  • 1/2 tsp lemon extract
  • zest from 1 lemon
  • 3/4 cup shredded unsweetened coconut
  • 2 cups gluten free flour blend (I like to use Compliments gluten free flour blend)
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup finely chopped macadamia nuts

Instructions
 

  • In a small bowl whisk the gluten free flour blend, baking powder and salt.
  • In a stand mixer beat the vegan “butter until creamy.
  • Gradually add the icing sugar and beat until smooth.
  • Add vanilla, lemon extract and lemon zest.
  • Add the flour mixture to the wet ingredients and beat on low speed until blended.
  • Add the coconut and macadamia nuts. Stir to combine.
  • Shape dough into a long log and wrap in saran wrap.
  • Place in refrigerator for 3-4 hours or overnight.
  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • Slice cookie log into 1/2 inch slices.
  • Place slices on cookie sheet and bake for 10-12 minutes.
  • Remove from oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free citrus coconut shortbread cookie recipe
gluten free dairy free citrus coconut shortbread cookie recipe