Lemon Cakey Brownies?

I found a recipe for lemon brownies that piqued my interest, so decided to try it gluten & dairy free. No problem till I realized it has no rising agent except eggs. Being a little skeptical, and not liking things to be pancake height, I added some and yum! Then I realized I added too much lemon juice – oops. Hubby & I both like how it turned out though 🙂

original recipe here:   http://www.bestyummyrecipes.com/lemony-lemon-brownies/

Cream together:

3/4cup white sugar

1/2cup shortening

Blend together:

3/4cup gluten free flour blend (i.e. 1/4c each tapioca, potato & rice)

1/2tsp guar or xanthan gum

1/2-3/4tsp baking powder

1/2tsp ground coriander (to boost the lemony flavour)

1/4tsp salt

Beat together until light & fluffy

2 eggs

1tsp lemon flavouring

1/4cup lemon juice (add after eggs are fluffy)

Blend all together and pour into a greased 8×8″ pan and bake at 350 for 20 minutes.

Cool ten minutes and pour glaze overtop:


1cup icing sugar

1/2tsp lemon flavouring

1/4cup lemon juice.

whisk till smooth & pour overtop of cake.


Nut Butter Banana Chocolate Chip Cookies


I wanted something that would have the flavours of a peanut butter & banana sandwich, so hit google up for a rough idea of a recipe and went from there.

Blend together:

3/4cup natural nut butter of choice (I used almond)

1/2cup shortening

1tsp vanilla

1/2cup white sugar

1/2cup brown sugar


Add & beat until light & fluffy

1 egg

1 1/2cup mashed banana


Stir in:

1/4tsp salt

1tsp baking soda

1 1/2cups gf flour (I used 1/2cup GEMS, then a 1 cup blend of potato starch, white rice & tapioca flour)

1/2tsp guar gum

chocolate chips until it “looks” right 🙂


Drop by spoonfuls onto parchment paper on a cookie sheet. Bake at 350 for 10-12 minutes. cool on a wire rack.