Review of Enjoy Life Foods Proburst Bites, Soft Baked Minis and Baking Chocolate Snack Packs




I received free samples of the products I am reviewing here from Enjoy life foods. This in no way influences my honest opinion of their products. 

I have been singing the praises of Enjoy life foods products since I began writing my blog almost two years ago.  Their soft baked cookies were one of the first products I fell in love with when I went gluten free.  When I began baking gluten and dairy free treats, I came to rely on their delicious dairy-free chocolate chips.

I would like to share some information with you regarding Enjoy Life Products:

  • ALL of their products are certified gluten-free and are free from the top 8 most common allergens (wheat, dairy, egg, soy, peanut, tree nut, fish, and shellfish).
  • ALL of their products are verified Non-GMO, certified Kosher and Halal, and made with no artificial ingredients.
  • Their Baking Chocolate Snack Packs are single-serve pouches of their Baking Chocolate – perfect as a topping or on-the-go chocolate fix. They are also certified vegan and paleo-friendly.
  • Their ProBurst Bites™ are packed with 6-7g of plant-based protein per serving and are certified vegan.

Today I will be reviewing their Proburst Bites, which are a relatively new product, their Soft Baked Mini Snickerdoodles, and their Baking Chocolate snack packs.



Sunseed Butter Proburst Bites

These bites are relatively new to the Enjoy Life family of products.  I have been wanting to try these.  Most protein bites I have found have either nuts or dairy in them, which precludes me from trying them.  I am so glad the Enjoy Life added these to their lineup. They are tasty indeed.  They have a nice, smooth, nutty taste (from sunflower seed butter) and are not too sweet, with a hint of chocolate.  They would be great for traveling when you need a snack on the road that is gluten and allergen free.

Soft Baked Minis Snickerdoodles

Snickerdoodles are one of my favorites.  I love Enjoy Life snickerdoodles, and I am glad to see them available in minis.  Again, a great travel snack.  They are just as good as their bigger cousins; soft, sweet and bursting with cinnamon.  Delicious.

Baking Chocolate Snack Packs

What would I do without Enjoy Life dairy free chocolate chips when I make my pumpkin bread and chocolate cake with ganache?  Now I can just eat the chips out of the bag, not that I haven’t done that before!  They make the best chocolate ganache you have ever tasted and will satisfy your chocolate craving.  You will never know these are dairy free!

If you are looking for a chocolate or dessert fix, look no further my friends.   Enjoy life foods products are delicious, free from most allergens, and are reliable.  What more could you possibly ask for?

Gluten free Cornbread sausage stuffing



I have written before about this stuffing in other posts, but I have not actually done a dedicated post about it.  This recipe is a bit involved, but it is easy.  It just has a lot of steps.  It’s easier if you make the cornbread the day before.

Stuffing, or dressing, depending on where you are from, is an essential part of Thanksgiving.  It is also an essential part of a good old fashioned chicken dinner.

The original stuffing recipe is for a full pan of cornbread.  I usually only use half of the pan, as it is only my hubby and me.  You will have leftover cornbread to snack on.  If you are making this for a crowd, go ahead and use the full pan.  You will need 3 cups of broth if you do.

I have done a how-to video, which you can watch below.

How to make gluten free sausage cornbread stuffing

Here is my version for half of the original recipe:

Cornbread Ingredients:

1 cup gluten free Bisquick
1 cup fine ground cornmeal
1/3 cup sugar
½ tsp salt
1 ½ tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Instructions for making cornbread

Mix together dry ingredients in a large bowl



mixing dry ingredients for cornbread


Mix together wet ingredients in a large measuring cup



mixing wet ingredients for cornbread


Pour wet ingredients into dry and mix completely, making sure that all dry ingredients are thoroughly incorporated.



incorporating wet ingredients into the dry ingredients


Pour batter into a greased 8×8 baking pan, and bake at 400 degrees for about 25 minutes, or until a toothpick inserted into the center comes out clean.  Let cool, then cut into squares (this will make it easier to cube later)



batter into the pan, ready for baking




after baking


Preheat oven to 350 degrees.  Cut 5 pieces of cornbread into cubes and put in a single layer on a non-stick foil-lined or parchment lined baking sheet.  Bake for about 10-15 minutes, or until dried out.  Make sure not to burn it! It’s ok if it’s browned.



toasted cornbread



Ingredients for stuffing

6 oz ground sausage
one small onion, chopped
one small granny smith apple, peeled and chopped
2 cups chicken broth (use 3 cups if making a full pan)
one egg ( you can leave this out)
1 teaspoon ground sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon celery seed

Instructions for making stuffing

Put your bread cubes in a large mixing bowl

In a large skillet, brown sausage in one tablespoon vegetable oil until no longer pink.  Remove from pan and set aside.  In the same skillet, heat an additional tablespoon of vegetable oil.



sausage, onion and apples after sauteing



Saute onion until soft.  Add in the apples and saute until apples are soft.  Add spices and pour over bread cubes.  Mix to combine.

Mix together chicken broth and egg, and pour slowly over bread cubes, allowing chicken broth to be absorbed.  This may take a few minutes.  Mix until bread softens and starts to hold together


cornbread mixing

mixing the cornbread


Turn into a greased casserole dish and dot with dairy free spread.  Bake at 350 for about 40 minutes, stirring once to ensure entire casserole is hot.



ready for the oven



  • You can use your favorite cornbread recipe in this stuffing, but you don’t want it to be too moist.
  • You can leave out the egg-I forgot it and it turned out just fine.
  • I left out the celery as I don’t care for it.  Celery seed will give the same flavor.
  • I left out the carrot.
  • You can make the cornbread the day before.  You can even toast it the day before. Store in a ziplock bag in your pantry.

Don’t be without your favorite stuffing ever again!

Easy gluten free carrot cake



I haven’t had a slice of carrot cake since I went gluten free.  Since there are only two of us, making large, 9×13 or multi-layer cakes is not practical.  I found a really good recipe at my go-to,

This recipe uses their gluten free baking mix instead of regular gluten-free flour.  I did not use all of the add-ins in the recipe.  You certainly can.


  • 1 1/4 cups King Arthur Gluten-Free All-Purpose Baking Mix
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1/4 cup unsweetened applesauce (in place of oil)
  • 2 large eggs
  • 1/4 cup water
  • 2 tablespoons maple syrup (in place of molasses)
  • 1/2 teaspoon gluten-free vanilla extract
  • 1 1/2 cups peeled and grated carrots (use food processor)
  • 1/2 cup raisins


Preheat oven to 350 degrees.  Grease an 8×8 square baking pan with cooking spray.

Mix together dry ingredients, except carrots and other add-ins in a large bowl.



dry ingredients whisked together

Mix wet ingredients together in a glass measuring cup.



wet ingredients whisked together


Slowly pour wet ingredients into the dry ingredients, whisking to incorporate dry flour.



use a whisk to mix ingredients together



this is what batter should look like before add-ins

Stir in carrots, raisins, and any other add-ins.



after add-ins

Scrape batter into prepared baking pan



ready for the oven


Bake for 30-40 minutes, or until a cake tester comes out clean and cake is slightly browned



it should look like this

Cool completely before frosting with cream cheese frosting







Cream Cheese Frosting Ingredients:

  • 4 oz dairy free cream cheese
  • 4 tablespoons dairy free spread, softened
  • 1/4 cup confectioners sugar, sifted
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla


Add cream cheese, spread, vanilla, and salt to the bowl of a stand mixer with paddle attachment.



add all ingredients except sugar to the bowl of a stand mixer 



With the paddle attachment on low speed, beat cream cheese and spread together until creamy and incorporated.


Beat in the sugar and continue to beat until creamy.  Add a dash of dairy-free milk if it’s not spreading consistency.

Spread onto your cooled cake.


Refrigerate at least two hours to set.

Slice and enjoy!


  • I replaced the oil with unsweetened applesauce.  You can use butter, oil or dairy free spread
  • I left out the nuts, coconut, and pineapple
  • make sure your dairy free spread is softened; I ended up with lumpy frosty, though it still tastes good
  • Check the cake after 30 minutes for doneness
  • I used baby carrots, but you can use whole carrots

This cake is moist and really good.  I would definitely make it again.  Please share your results if you make it.

















How to substitute sugar and oil in gluten free recipes



Lately, I have been trying to kick my sugar addiction without much success.  A few months ago, I wrote about only baking once a month.  That failed utterly.   I have no control at all.

I know it’s bad for me, but I can’t seem to stay away from it. Having IBS means I can’t use any sugar substitutes.  But there are ways to cut back on the sugar and oil content in gluten-free baked goods.  You can read more about other substitutions here.

I DO NOT guarantee your outcome with any of these methods.  I do substitute butter with either grapeseed oil or Smart Balance, or Earth Balance buttery sticks in baking and cooking with no problems.

I also use coconut milk (not cream) in all of my baking and cooking with good results.  I have used applesauce in baking, as an oil substitute, not for sugar.  I have not used avocado.  I have used bananas but not as a substitute.

I am sharing these swaps for informational purposes.

I would love for you all to share your substitutions with all of us!

Unsweetened Applesauce


You can substitute unsweetened applesauce for sugar in a 1:1 ratio in recipes, but you must reduce the amount of liquid in the recipe. Typically, reducing the liquid (milk, water, etc) by 1/4 cup will do the trick. If there is no added liquid, no need to adjust.


Unsweetened applesauce can be used to replace part or all of the non-dairy butter or oil in a recipe. It can be swapped in equal quantities, so if a recipe calls for 2 cups of oil, you could replace as much of it as you’d like with applesauce, from a small amount such as 1/4 cup to the entire amount. Using all applesauce in a cake or bread will give it a lot of moisture, but also a lot of density, so consider this when choosing how much of the oil to replace in your recipe.


Avocado for butter

You can swap equal amounts of mashed avocado for softened butter in baking recipes, and can even be used to make buttercream. Avocado will impart a flavor; it will be sweet, since adding avocado to a sweet recipe will bring out its natural sweetness, but do consider what flavors you’ll pair it with. Chocolate works beautifully with the natural sweetness of avocado.

This would be great if you are dairy free, but beware, your buttercream will be green!

Ripe Bananas

Bananas for butter

Mashed bananas replace oil measure for measure in your muffin recipe. Use overripe bananas, which are quite soft and have a high moisture content. Peel the bananas, place them in a large bowl and mash thoroughly with a potato masher or fork. Make the mixture as smooth as possible, unless you want chunks of banana noticeable in the cooked muffins.

Read more about how to use bananas for oil here.  Applesauce would be a better choice here.

Prune Puree

Prune puree for butter

Like applesauce, prune purée can be substituted in equal parts for butter in a recipe. Replace part or all of the butter in a recipe with the prunes. For an easy shortcut…buy the pre-pureed stuff in baby food form!

Sugar Reduction

Reducing the amount of sugar in a recipe

In general, you can cut down 1/4 cup of sugar in just about any cake or cookie recipes without huge consequences. I have found this to be true in my experience; so you can take that tip or leave it!

Another variation is to cut down on the sugar by 2 tablespoons per every cup of sugar and to add an extra 1/2 teaspoon of vanilla.

I have tried the 2 tablespoons reduction and I did not notice a difference.  This can be tricky, especially in gluten-free baked goods.

In conclusion, I am going to try to reduce my sugar intake.  I can’t say for sure I will cut down on the baking, but maybe by cutting down on the sugar, it won’t have as much of an impact on my health.

Carrot cake mishap



Looks great, probably has glass in it

I’ve been wanting to make a gluten free carrot cake for some time.  I just never got around to it until today.  So with my trusty King Arthur recipe,  I got out all of my ingredients, and spread them out over my incredibly small kitchen counter.

I had already measured out and mixed all of the dry ingredients and moved the bowl over to the counter on the other side of my stove.  I had my old pyrex glass measuring cup at the front of the counter, and was just about to measure the grapeseed oil when the oil bottle tipped over, slid into my mixing bowl, and pushed my pyrex cup right onto the floor. The oil bottle broke my mixing bowl as well.


It shattered into about a million pieces.  Luckily my husband was there to help with the cleanup.  There was glass everywhere. It had skittered into my living room and under my utility room and pantry door.  Big shards and glass dust.  It took a good half hour with a broom, dustpan, and vacuum to get it up. Luckily, I did not get cut, and my cats were not in the vicinity.  But what about my carrot cake?

I decided to go ahead with the recipe, thinking that I might be ok.  Then my husband found some shards of glass in the sink, right next to where my shredded carrots were. And since the glass had literally flown into the air, and had vaporized,  I realized that it just wouldn’t be safe to eat this cake, so I baked it and tossed it in the trash.

You do not want to eat glass dust.  It might be microscopic enough to not be seen, but it will rip up your insides.

It was just not meant to be.  I will probably bake another one next week.  I wanted to do a video on how to make cream cheese frosting, but that will have to wait.

Oh well, better safe than sorry. I will be shopping for a new measuring cup, and a new bowl as well.


11 Things I love, and 10 things I hate about being gluten free

gluten free flours and typography


I have a love-hate relationship with being gluten free and dairy free.  I have lived this life for over two years now, and there are days when I wake up ready to eat my gluten free toast and days when I want a real cream in my tea.

In the interest of positive thinking, I will start my why I love list:

  1. I have learned how to bake and make savory dishes from scratch
  2. I am constantly amazed by the new and really delicious gluten and dairy free products that are emerging
  3. I am writing this blog, and in doing so, I am helping others who are struggling
  4. I get emails from all over the world asking for my help
  5. I have grown as a person
  6. I have connected with companies and have been able to sample a lot of great gluten free products
  7. I have learned how to convert recipes and can eat just about anything I want
  8. I have over 200 loyal followers (and growing)
  9. I have learned how to read labels and how to find hidden gluten and dairy
  10. I have learned to love dairy free cheese
  11. Labeling laws have made it easier to find hidden allergens

I am proud to be able to share my experiences with all of you.  I am amazed at how far I have come in the past couple of years, not only with my gluten free knowledge, but in becoming a better blogger, and a better person.

I never dreamed that I would be able to bake, cook, and convert gluten and dairy free recipes with a really high success rate.

I do not really feel deprived.  Of course, there are days when I really miss something that I can’t replicate.  But they are few.

Ok, now for the hate part:

  1. I have to mail-order a lot of gluten and dairy free products because no-one carries them in my area
  2. Gluten and dairy free items are expensive, especially when you add shipping costs
  3. Dry ice is a pain to deal with
  4. Dining out holds no pleasure for me anymore
  5. I am tired of ignorant restaurant staff
  6. I avoid social situations involving food
  7. I can’t find a decent gluten free pizza crust (I have come close)
  8. I miss Chinese food
  9. I can’t make a decent biscuit 
  10. I miss real milk, cream cheese, and sour cream

I am a bit disappointed with the availability of gluten and dairy free products in stores.  It is exorbitantly expensive to mail-order gluten and dairy free foods.

I am upset that I can’t go out to eat without having to have a degree in food science and having to search to find allergen-free menus.  Although I have to say that I do see an upward swing in online availability.  However, they don’t often have these menus available on site.  So how do the waitstaff and kitchen staff know what you are talking about?

I once had a server ask me if there is dairy in butter.  I once found wheat berries in rice pilaf.  There is wheat in foods where it doesn’t even belong.  Canned chicken?  Potato salad?

There are things that just can’t be replicated.  Sometimes I am not okay with that.

All in all, I have to say that I am more and more comfortable with this lifestyle.  I can’t say I completely love it, but I am learning to live with it.  And that, my friends, is key.




Battle of the chocolate cakes, Part 2

Several months ago, I wrote a post about the battle between the chocolate cakes, using King Arthur Measure for Measure flour and Mina’s chocolate cake mix.  Today the battle is between King Arthur and Better Batter.   I have heard people rave about it, so I decided to compare it to my favorite King Arthur gluten free flour.

I contacted Better Batter for a free sample.  They usually don’t send any out unless you meet several criteria, but after a few back and forth emails, they consented to send me a sample of their gluten free Better Batter Cup for Cup flour.

better batter gf

I used my go-to King Arthur chocolate cake recipe.  I don’t normally substitute gluten free flours in specific brand recipes, but in this case I made an exception.  You don’t want to make a recipe that’s already gluten free if you are using measure for measure gluten free flour.  It’s meant to replace wheat flour in recipes.  If you have a gluten-free recipe, use gluten-free flour.   There is a gluten-free version of this cake, but I prefer to make this one, using the replacement flour.

I made the cake exactly as directed in a 9×9 square cake pan.   The recipe is in the above link.

Here is a picture of the King Arthur version of the cake:


And here is a picture of the Better Batter version:


As you can see, the King Arthur version baked up much taller.  But the Better Batter had a slight edge in the moistness of the crumb.  I cut the cake before the ganache set, so I could write a post on it.  Oh, who am I kidding-I couldn’t wait to try it!

This is from Better Batter’s website:

better batter ingredients

For a comparison, here are King’ Arthur‘s ingredients:

King arthur ingred king arthur flour

They are both based on rice flour, but they have a slight difference in ingredients.  Better Batter has fewer ingredients.  I find King Arthur amazing in that it works in just about any cake recipe as a cup for cup replacement.   Three pounds of the King Arthur cost $9.95. Twenty ounces of Better Batter costs $8.69.  You get much more bang for your buck with the King Arthur flour.  Better Batter is a very close second.  The winner: King Arthur.

On a similar note, I have been asked by several people how to make dairy free ganache.  It couldn’t be any easier.  I use Coconut milk and Enjoy life dairy free chips.  You can see how easy it is in this video:

Watch my YouTube video on how to make easy dairy free chocolate ganache here:

It’s interesting to try different baking mixes to see if one edges out the others.  Of course, this is all subjective.

In any case, it’s a delicious way to try gluten free flours!  Happy baking!


Boston cream pie poke cake



Boston cream pie can be time-consuming and difficult to make.  When I found this recipe for Boston cream poke cake, I had to try it out, with my own spin, of course.

This recipe is for a 9 by 13 pan.  This is too much for my husband and me, so I cut the recipe to make an 8×8 square cake.

I borrowed the cake part from this recipe from King Arthur for Pineapple Upside down cake.



3 tablespoons dairy free butter (earth balance sticks)
3/4 cup sugar
1 large egg
1/2 teaspoon salt
1 3/4 teaspoons baking powder
1 teaspoon vanilla extract
1 1/3 cups King Arthur Measure for measure gluten free flour
1/2 cup dairy free milk


1 box instant vanilla pudding
1 to 1 1/2 cups dairy free milk (not soy milk)*

For the chocolate ganache:

1 cup dairy free chocolate chips (Enjoy life)
1/2 cup dairy free milk


For the cake:

Preheat oven to 375 degrees. Grease an 8×8 square pan and set aside.

In the bowl of a stand mixer on low speed, cream sugar and butter together until fluffy. Add in egg, salt, baking powder and vanilla; mix until incorporated.

Add flour and milk alternately, ending with flour. When last addition of flour is added, mix just until incorporated.

Scrape batter into prepared pan (batter will be thick). Bake for 30-35 minutes, or until a tester comes out clean.

Cool completely before adding filling.



Filling Cake:

Poke holes evenly in cake with the end of a wooden spoon. In glass measuring cup, add one cup milk, and slowly whisk in pudding mix until just beginning to thicken. You may need to add additional milk until pudding is thin enough to pour over cake.

Pour pudding mix over cake, and with a spatula, spread over cake, making sure pudding goes into the holes. It’s ok to have some extra pudding on top and sides of cake.  You might not need all of the pudding.  Pour extra pudding into a bowl and save for another time.  Refrigerate for one hour for pudding to set before adding ganache.



Make the ganache:

Pour 1/2 cup milk into a glass measuring cup.  Add 1 cup dairy free chocolate chips and microwave for 30 seconds.  Stir with a whisk until smooth.  If not smooth, microwave an additional ten seconds at a time, whisking until smooth.  Let cool five minutes.  Pour over cake, spreading evenly and to edges.  Refrigerate at least one hour.

Cut cake into squares and serve.

This cake is easy and delicious.  All the taste of Boston cream pie without all the fuss.  Please comment your results in trying this recipe.


How to Frankenstein multiple recipes into one gluten free masterpiece

it's alive

Sometimes when you are wanting to try a gluten free recipe, whether savory or sweet, there are some components you don’t like or might be too complicated.  It can be tricky to combine two or more recipes, but it can be done.  It can be even more difficult if the recipes are not converted.

Today we will focus on sweet recipes.

The first thing you need to do is to break your finished product into components.  Let’s take for example this No-bake Oreo cheesecake.  The components for the crust are crushed Oreos and butter.  The components for the filling are cream cheese, sugar, cool whip,  vanilla, and crushed Oreos.

I don’t care for gluten-free Oreos that much, so I decided to take this recipe and make it my own.  I decided to use the graham cracker crust from this recipe.  The next step is to convert all of the ingredients to gluten and dairy free.

For the crust:

1 1/2 cups gluten-free graham cracker crumbs (Kinnickinnick)
1/3 cup sugar
6 tablespoons earth balance buttery sticks, melted

For the filling:

8 ounces dairy-free cream cheese
1 tub of cool whip (not strictly dairy free-there are dairy free whipped toppings you can use)
1/4 cup sugar
1 teaspoon vanilla

Okay, we’ve converted all of the components to gluten and dairy free.  Now let’s put it all together.



Combine the crumbs and sugar together in a large bowl.  Stir in the melted dairy free spread until the mixture resembles sand.  Using a spatula, spread crumbs evenly over the bottom of a 10-inch pie plate, pressing up the sides.  Cover and refrigerate for at least one hour before filling.

Optional ganache filling:

Melt 1 cup semi-sweet or dark chocolate dairy free chips and 1/2 cup dairy free milk in microwave at 30-second increments-whisk to combine until smooth.  Pour into chilled crust.  Chill at least one hour before adding filling.

Cheesecake filling:

In a mixer with paddle attachment on low speed, beat cream cheese and sugar together until smooth.  Add vanilla and beat to incorporate.  Add half of the Cool Whip and beat on low-medium speed until combined.  Remove bowl from mixer and fold in remaining Cool Whip.  Pour into chilled crust, spreading to edges.  Refrigerate for at least two hours.

Optional fruit topping:

Top chilled cheesecake with any pie filling of your choice.  You could also use pineapple topping.

So I have combined two different recipes, and converted them to gluten and dairy free, for one delicious cheesecake.  This can be done with any two, or even three recipes.

Some tips:

  • read both recipes through to make sure the components will go together
  • convert ingredients to gluten and dairy free
  • this works best with similar recipes
  • try switching one component at a time, such as a crust type for a pie
  • don’t get discouraged if the switch doesn’t work

Please contact me with any questions you might have on switching out recipes!



Sunshine on a plate-yummy lemon bars



After eating my last bacon brownie the other day (they were so good!), it was time for a new recipe.  I wanted to take a break from the chocolate, so I settled on this lemon bar recipe.  You can view the original recipe here.

Before I share the recipe, I want to make a few comments on the original recipe.  The author stresses to not cream the butter and sugar together, as this will make a more “cakey” batter. She says to cream the butter with the sugar and flour, which I have never heard of before.  This is not necessarily true, especially in gluten-free baking.  Her recipe uses wheat flour, which is a whole other animal. I will give my own instructions for mixing, but you can certainly follow her directions.

She also uses a 9×9 square baking pan.  In her picture, the bars look really thick for having been made in this bigger pan.  An 8×8 pan would be a better choice here unless you want really thin bars.  The choice is yours.  I will give instructions for using both size pans.

I am using King Arthur gluten free measure for measure flour here, and Earth Balance buttery soy free sticks.  There are no other substitutions.  Here is my version of the recipe:



1 cup gluten free measure for measure flour
1 cup granulated sugar
2 large eggs and 1 small egg OR egg white*
1/2 teaspoon salt
1 stick (2/3 cup) Earth balance buttery soy-free sticks
2 tablespoons lemon juice (I used bottled)
1 tablespoon lemon zest (I used dried lemon peel)


3/4 confectioner’s sugar, sifted
1 tablespoon lemon juice



Heat oven to 350 degrees.  Grease an 8×8 or 9×9 square baking pan

In the bowl of a stand mixer on low speed, using the paddle attachment, cream Earth balance spread and sugar together until fluffy.

Keep mixer on low speed.

Add eggs one at a time, incorporating after each addition.

Add salt, lemon peel and lemon juice; mix until incorporated and smooth.

Add flour in three additions, beating well after each addition, and scraping down bowl when needed.

Remove bowl from mixer and give batter a final stir with a spatula

Scrape batter into prepared baking pan

For 9×9 bake for 20-25 minutes, or until tester comes out clean

For 8×8 bake for 30-35 minutes, or until tester comes out clean

Cool cake for about 30 minutes before glazing


Mix together sifted confectioner’s sugar and lemon juice until combined and thick glaze is formed.  For a thinner glaze, add more lemon juice by one teaspoon at a time until desired consistency is achieved.

Spread over bars with a spatula.  Let set before cutting

Refrigerate leftovers


  • Contrary to the author’s comments, these bars are not “cakey”  Being gluten free, these bars will be a different consistency than bars made from wheat flour. I’m not sure that creaming butter with flour and sugar together would work here
  • Always add your dry ingredients to your wet ingredients to avoid lumps
  • Bottled lemon juice works fine here, as does dried lemon peel
  • *I get my eggs from a local farm so I am able to get all different size eggs-you can use an egg white in place of the small egg
  • Using a 9×9 pan makes for very thin bars.  Use an 8×8 pan for thicker bars

These bars have a brownie-like consistency and are very refreshing.  Please post your results if you make this recipe.

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