Cran-Lemon Loaf Mix
-
Don’t get us "tarted" with this irresistible dessert! Real lemon paired with sprinkles of real cranberries are a match made in dessert heaven. This loaf is moist ‘n tangy, with the perfect touch of sweetness. Say goodbye to overpriced coffee shop treats and hello to affordable indulgence ($0.66 per serving vs $3.25 at Starbucks!). Did we forget to mention that these can be made in the microwave in under 10 min? Perfect for last minute bake sale goodies!
Ingredients
3 eggs
3⁄4 cup 2% plain Greek yogurt
1⁄2 cup oil + more for brushing
1 pkgCran-Lemon Loaf Mix (Pack of 2)
1⁄3 cup icing sugar
1 tbsp lemon juice
Preparation
Lightly oil Rectangular Steamer with Basting Brush.
In a large bowl, whisk together eggs, yogurt, and oil. Stir in mix. Scrape batter into steamer.
Cook in microwave* 8 min on power level 8, uncovered. Rest in steamer for 6 min; invert onto Cooling Rack to cool. Or, bake in preheated 350° F oven for 45 min. Cool in pan 10 min, then unmold.
To make glaze, mix icing sugar with lemon juice. Drizzle over warm loaf.
Nutritional Information
Per serving: Calories 180, Fat 11 g (Saturated 1 g, Trans 0 g), Cholesterol 50 mg, Sodium 125 mg, Carbohydrate 20 g (Fibre 0 g, Sugars 12 g), Protein 3 g.
Tips
*Cooking time may vary based on microwave wattage. Tastes best when eaten the same day.
If using Mini Loaf Pans, microwave for 3 min on high, uncovered. Rest in pans for 2 min; invert onto wire rack to cool. Or bake in preheated 350° F oven, 21–23 min. Cool in pans 10 min; unmold.
-
Tart and sweet cranberries with notes of citrusy lemon! These 20-minute, gluten-free, pancakes will turn you into a brunch, breakfast or even brinner all-star! For an easy build-your-own-pancake board simply place pancakes on a large platter or wooden cutting board, tuck in strips of bacon or pieces of sausage, fresh cut fruit, syrup, nuts, and a couple small bowls of Summer Berry Sweet Dip.
Perfectly Balance Your Plate
Serve with 1 cup unsweetened applesauce and 1⁄2 cup 2% plain Greek yogurt.
Ingredients
1 pkgCran-Lemon Loaf Mix (Pack of 2)
1 egg
1 cup milk
1⁄4 cup gluten-free flour
2 tbsp oil, for batter
3 tsp oil, for cooking
Toppings (optional): chopped fruit, roasted nuts
Preparation
In a large bowl, combine mix, egg, milk, flour, and 2 tbsp oil. Let batter rest 3 min (it will continue to thicken).
Heat 1 tsp oil in Sauté Pan over medium heat.
Working in batches and using 1⁄4 cup as a guide, scoop 3 pancakes into pan, leaving space between them.
Cook 2—5 min. When bubbles appear on top of batter, flip each pancake and cook for additional 1—2 min.
Repeat steps 2—4 for two more batches, or until all batter is cooked. Cooking times will vary.
Top with chopped fruit and roasted nuts, if desired.
Nutritional Information
Per serving (2 pancakes): Calories 390, Fat 13 g (Saturated 2 g, Trans 0.1 g), Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 64 g (Fibre 2 g, Sugars 29 g), Protein 5 g.
Tips
Make a large batch of pancakes and freeze the extras for quick, reheated meals!
-
Squeeze the day! These tangy cookies are packed with the vibrant tartness and sweetness of real lemon, without the hassle of pulling out a citrus press. Studded with luscious red cranberry pieces and optional chocolate chips, these gluten-free treats will be the star of any cookie platter.
Ingredients
1 pkgCran-Lemon Loaf Mix (Pack of 2)
2 eggs
1⁄4 cup oil
2 tbsp plain 2% Greek yogurt
1⁄2 cup white chocolate chips, optional
Preparation
Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner.
In large bowl, combine mix, eggs, oil, and yogurt. Stir in chocolate chips, if using. Scoop batter into balls, roughly 2 tbsp each. Place on pan 1" apart.
Bake 10 min or until edges start to brown slightly. Let cool on pan for 10 min and transfer to Cooling Rack.
Nutritional Information
Per serving (1 cookie): Calories 120, Fat 6 g (Saturated 0.5 g, Trans 0 g), Cholesterol 40 mg, Sodium 115 mg, Carbohydrate 17 g (Fibre 0 g, Sugars 9 g), Protein 2 g.
Tips
If you have some leftover cookies, store them in layers with sheets of parchment paper in between the layers to prevent sticking.
-
Your child’s lunch box will be the talk of the classroom with these easy, gluten-free, Cran-Lemon Petites! Their size is perfect for little hands, and they’re great for meal prep Sunday – you get 30 pieces thanks to Epicure’s must-have Perfect Petites, with only a few minutes of active time in the kitchen. Leftovers can be frozen and pulled out for an afterschool nibble or for dessert after dinner.
Ingredients
3 eggs
3⁄4 cup 2% plain Greek yogurt
1⁄2 cup oil + more for brushing
1 pkgCran-Lemon Loaf Mix (Pack of 2)
1⁄3 cup icing sugar
1 tbsp lemon juice
Preparation
Preheat oven to 350° F. Using Basting Brush, lightly oil Perfect Petites and place on Sheet Pan.
In a large bowl, whisk together eggs, yogurt, and oil. Stir in mix.
Divide batter into Perfect Petites.
Bake 15 min. Cool 10 min; unmold and transfer to Cooling Racks.
To make glaze, mix icing sugar with lemon juice. Drizzle over warm petites.
Nutritional Information
Per serving: Calories 180, Fat 11 g (Saturated 1 g, Trans 0 g), Cholesterol 50 mg, Sodium 125 mg, Carbohydrate 20 g (Fibre 0 g, Sugars 12 g), Protein 3 g.
