This lemon bar mix is free of the 8 most common allergens, all natural, and Kosher.

Allergy Free Lemon Bars- Yes- it's true! These are the delicious allergy free lemon bars you've been dreaming of. Just add eggs (or egg substitute), butter (or substitute dairy free margarine or heart healthy olive oil) and lemon juice, bake and voila!- tangy temptations ready to sink your teeth into. Baking instructions
Ingredients: Sugar, baking mix (rice flour, corn starch, tapioca dextrin, xanthan gum, rice extract), arrow root, whole grain millet flour, potato starch flour, whole grain amaranth flour, whole grain quinoa flour, baking powder (potassium biocarbonate, calcium acid pyrophosphate, cornstarch, monocalcium phosphate), organic lemon peel, natural flavor, sea salt, inulin, luo han guo.

Manufactured in a GFCO-certified dedicated facility free of wheat, gluten, nuts, tree nuts, soy, dairy and egg.

This baking mix is free of the 8 most common allergens, all natural and Kosher.

Allergy Free Cookie and Muffin Baking Mix- Enjoy tasty, tender cookies and muffins fresh from the oven. Versatility abounds by allowing you to add a little extra sweetener of your choice or by adding a few of your favorite ingredients (like fruit, chocolate or even nuts). For an even heart-healthier version [this mix contains whole grains, low salt and low sugar], you can substitute olive oil for the butter. It can also be used to bake dairy-free and vegan cookies and muffins!  See below for some recipes.

$35.95 6 boxes

Manufactured in a GFCO-certified dedicated facility free of wheat, gluten, nuts, tree nuts, soy, dairy and egg.

Mix Em Up! Don't have a favorite yet? Have a little of both. 3 baking and muffin mixes and 3 lemon bar mixes.

$37.45 6 boxes

Manufactured in a GFCO-certified dedicated facility free of wheat, gluten, nuts, tree nuts, soy, dairy and egg.

• 1 box Marion's Gluten-Free Cookie & Muffin Baking Mix
• 2 large eggs or equivalent egg replacer {Vegan and low-cholesterol version: Replace the 2 eggs with 3 teaspoons of Chia/Salba seeds}
• 1 ½ teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of ground cinnamon
• 2/3 cup of light olive or olive oil
• 1 teaspoon of vanilla extract
• 1/3 cup of raisins
• 1 ½ cup grated carrots
• 1/2 cup of finely chopped walnuts

Directions: Line baking pan with paper cups or spray with GF baking spray. Grate and measure 1 ½ cups of carrots /about 2 medium size carrots. Chop and measure ½ cup of walnuts. Measure 1/3 cup of raisins. Preheat oven to 350 degrees F. Place mix in a bowl; add baking powder, baking soda, cinnamon powder as well as chopped nuts and mix with whisk. Add egg (or replacement) and olive oil. Mix (with electric mixer) for 10 seconds at low speed and 1-2 minutes at high speed. Add chopped carrots, vanilla extract and mix for 30 second to 1 minute at medium speed. Using a spoon or medium size ice cream scoop, fill baking cups. Bake 20 to 25 minutes depending on your oven. Do prick test after 20 minutes. 12 large muffins

• 1 box Marion's Gluten-Free Cookie & Muffin Baking Mix
• 1 jumbo egg or equivalent egg substitute
• 1 ½ tablespoons of low sodium baking powder
• ½ cup of unsweetened apple sauce
• ½ cup of olive oil
• ¼ cup of orange juice (fresh is best if possible)
• 1 ½ cups of fresh or frozen (unsweetened) cranberries.
• ½ cup of walnuts
• Optional: 1 teaspoon of orange rind and/or 1 teaspoon of orange extract
• Optional: Add your favorite sweetener

 Directions: Place paper muffin liners into muffin pans or spray loaf pan with GF baking spray. Wash cup of cranberries and let dry a few minutes. Measure apple sauce, orange juice, and olive oil. Chop ½ cup of walnuts into small pieces. Place mix into a bowl. Add baking powder and mix with a whisk. Preheat oven to 350 degrees F. Add egg (or egg substitute) and olive oil. Mix first at low speed, then at high until well blended. Add apple sauce and orange juice. Mix first at low, then at high speed until well blended. Optional: Add a teaspoon of organic orange rind and/or 1 teaspoon of pure orange extract. Optional: Add your favorite sweetener (not included in the analysis). Fold in nuts and cranberries. Leave about ¼ cup of cranberries in order to decorate your muffins or loaf before placing into oven. Pour dough into baking pan or loaf pan. Or Scoop into muffin pans. Bake muffins for 20-25 minutes. Bake loaf for about 45-60 minutes. (Time will be different depending on the size pan used) Loaf is done when top is firm to the touch and springs back.

Cookie Recipes:
(for Vegan or Dairy Free substitute butter with 1/4 cup of olive oil and egg with Ener-G egg replacer OR substitute butter with 1/4 cup of olive oil and egg with 1 ½ teaspoons Chia seeds)
Chocolate Chip Shortbread Cookie
1 box Marion's Cookie and Muffin Baking Mix
1 stick of cool, unsalted butter- 1 extra large or jumbo egg - 3/4 cup of GF dairy-free chocolate chips
Directions: Preheat oven to 350 degrees F. •Place parchment paper on baking sheet. Place mix in a bowl.
Add egg and cold butter. •Mix (with electric mixer) for 10 seconds at low speed and 1-2 minutes at high speed. Add chocolate chips and mix at low speed for 10-20 seconds. Do not over-mix or the chocolate chips will not stay whole. Shape your cookies as you like and place them on the baking sheet.
•Bake for 10 to 12 minutes (until lightly browned on bottom of cookie).

Reduced Sugar Sugar Cookie
Marion's Cookie and Muffin Baking Mix
1 stick of cool, unsalted cold butter, or margarine
1 jumbo egg, or corresponding amount of egg substitute
(Optional: powdered sugar, chocolate chips or GF icing for decorating)
Directions: Preheat oven to 350 degrees F. Place parchment paper on baking sheet. Place baking mix in a bowl. Add eggs or egg substitute. Cut cold butter into small cubes and add to mix. Mix (with electric mixer) for 10 seconds at low speed and 1-2 minutes at high speed. Shape your cookies as you like and place them on the baking sheet. Bake for 10 to 12 minutes (until lightly browned on bottom of cookie).

• Preheat oven to 350° F.
• It’s important that the butter or margarine be cold.  Cut butter or margarine into small pieces.   If not cold, place butter into refrigerator until adequately chilled.  If using soft margarine, place into freezer until adequately chilled.
• Line 8x8-inch or 9x9-inch baking pan with parchment paper.  Paper should be ½- to1-inch longer than pan on two sides for easy lifting of backed goods.
  Optional: Spray pan with GF baking spray for areas not covered with parchment paper.
• Place crust mix into bowl.  Add pieces of cold butter/margarine to mix immediately.
• Mix at low speed for 30 seconds, then 1-2 minutes at medium speed until the dough is loose and crumbly.  Drop crumbles into pan and use finger tips to loosely spread mixture towards edges.  Do not press firmly
• If dough has the texture of a smooth, batter-like mixture, spread evenly with moistened finger tips, and prick with fork.
• Bake for 10 minutes.

• For best results, prepare filling while the crust bakes.
• Place eggs in bowl; beat with electric mixer at medium speed for 30 seconds.
• Add filling and beat for a total of 30 seconds, first at low and then at high speed.
• Gently mix or fold in 8-10 tablespoons of lemon juice (do not over mix).

Prepare Lemon Bars:

• Take crust out of oven and cool for 1 minute.
• Pour lemon filling gently onto crust.
• Bake for 20 minutes or until the filling starts to turn golden at the edge.  Lemon bars are likely to have a light mousse-like texture.
• Take pan out of oven and let cool for a few minutes.
• Loosen sides with spatula, or if using parchment paper, lift out of pan and cut as desired.

Nutritional information (serving size 1/8 of recipe): Calories: 252; Carbohydrate: 26g; Sugar: 12g; Protein: 5g; Fat: 15g; Sodium: 82mg
Diabetes Exchanges: 1½  Carbohydrates; 2½ Fats