Tag Archives: lemon

Lemon Snickerdoodles

Springtime has finally arrived in my neck of the woods.  The blossoms are popping on one of my favorite trees, the Spring Snow Crabapple.Spring Snow Crabapple

When spring finally rolls around, one of the first flavors I go after is lemon.  One of my family’s favorite recipes is Snickerdoodles.  I remember a family friend once making a lemon version using lemon extract, so I figured to improve on that by using lemon zest not only in the dough, but also in the rolling sugar.  These gluten-free lemon snickerdoodles are sure to become a favorite of yours.

Lemon Snickerdoodles
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  1. 1 cup sorghum flour
  2. 1/2 cup brown rice flour
  3. 1/2 cup potato starch
  4. 2/3 cup tapioca starch
  5. 1-1/2 teaspoon xanthum gum
  6. 1 teaspoon baking soda
  7. 1-1/2 teaspoons cream of tartar
  8. 1/2 teaspoon salt
  9. 1/2 cup non-hydrogenated vegan margarine (Earth Balance), softened
  10. 1/2 cup non-hydrogenated shortening
  11. 1 cup sugar
  12. zest of one large lemon
  13. 1 tablespoon ground flax seed mixed with 2 tablespoons hot water
  14. 3 tablespoons applesauce
  15. 1/2 teaspoon lemon zest
  16. 2/3 cup sugar
  1. In a medium bowl, whisk together flours, starches, xanthum gum, baking soda, cream of tartar, and salt.
  2. In a large bowl, beat together margarine, shortening, and sugar until creamy. Mix in lemon zest, flax seed mixture, and applesauce until combined.
  3. In a small bowl combine 1/2 teaspoon lemon zest and 2/3 cup sugar. Use fingertips to really mix them together.
  4. Using a cookie scooper, form the dough into balls and roll in the lemon sugar. Place on parchment lined cookie sheet and bake for 8-10 minutes, until edges are set. Let cool on pan for 3 minutes before transferring to a cooling rack.
One Fine Tomato http://onefinetomato.com/

Lemon-Blueberry Cobbler, GF

I love the combination of blueberries and lemon.  They are a match made in heaven.  Cobbler is one of my favorite desserts.  So it seems logical to combine it all in one dish.  

The nice part about cobbler is since it has fruit in it, it’s healthy, right?  For my family, cobbler has always been more cake-like unlike what is found in the south, which is ironic since my grandpa was from the south. 

Blueberry Cobbler
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  1. 1/3 cup granulated sugar
  2. 2 teaspoons lemon zest
  3. 4 cups frozen blueberries, thawed
  4. 1/4 cup coconut oil, and 1/2 cup melted and cooled slightly
  5. 1/3 cup brown rice flour
  6. 1/3 cup sorghum flour
  7. 1/4 cup potato starch
  8. 3 tablespoons tapioca starch
  9. 1/2 teaspoon xanthan gum
  10. 2 teaspoons baking powder
  11. 1/2 teaspoon kosher salt
  12. 1-1/4 cup sugar
  13. 1-1/2 cup So Delicious Unsweetened Coconut Milk
  1. Preheat oven to 350. In bowl of food processor, place 1/3 cup sugar and lemon zest, and pulse 5 times. With a potato masher, mash two tablespoons of lemon sugar with the blueberries in a bowl until berries are coarsely mashed. Heat 1/4 cup coconut oil in a 13" by 9" baking dish in the preheating oven until melted.
  2. In medium bowl, whisk flours, starches, xanthum gum, baking powder, salt, and sugar together. In a larger bowl, whisk in coconut milk, and 8 tablespoons of melted coconut milk. Whisk in dry ingredients until smooth; it should be the consistency of slightly thick pancake mix.
  3. Pour half of the batter into the baking dish with the oil. Spoon blueberry mixture over the batter. Top with remaining batter. Sprinkle remaining lemon sugar over the cobbler. Bake 45-55 minutes, until golden, and berries are bubbling. Let cool slightly before serving. Serve with coconut whipped cream or dairy-free ice cream.
Adapted from Cook's Country
Adapted from Cook's Country
One Fine Tomato http://onefinetomato.com/