Gluten Free Lemon Coconut Poppy Seed Bars Recipes

GLUTEN FREE LEMON COCONUT POPPY SEED BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
• Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
• Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
• Press the crust evenly across the bottom of the prepared baking pan.
• Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
• While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
• Whisk in the sugar and cornstarch.
• Pour the filling over the baked crust and return the pan to the oven.
• Bake for 25-30 minutes more, until the filling is set.
• Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
• Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
• Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

GLUTEN FREE LEMON COCONUT POPPY SEED BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
• Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
• Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
• Press the crust evenly across the bottom of the prepared baking pan.
• Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
• While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
• Whisk in the sugar and cornstarch.
• Pour the filling over the baked crust and return the pan to the oven.
• Bake for 25-30 minutes more, until the filling is set.
• Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
• Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
• Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

LEMON POPPY SEED PROTEIN BARS (GLUTEN-FREE) RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 325°F. Coat a 9×13″ pan thoroughly with cooking oil spray. 2. In a large mixing bowl, combine flour, whey, Splenda, poppy seeds, baking powder, baking soda, salt, and zest; stir to mix. 3. In a separate large mixing bowl, stir together yogurt, applesauce, oil, lemon extract, and egg. Add dry ingredients to wet ones, and stir just until uniformly moistened. Pour batter into pan. 4. Bake 25 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool 5 minutes before slicing. To keep moist, wrap each bar in plastic wrap and store in refrigerator or freezer. Microwave briefly to reheat.

GLUTEN-FREE LEMON POPPY SEED SCONES

Steps:

• Soak poppy seeds in milk and store in the refrigerator for a couple of hours.
• Preheat the oven to 375ºF/180ºC degrees.
• In a food processor, mix flours, sugar, baking powder and salt.
• Add small chunks of chilled butter and mix.
• Beat an egg in a small bowl and add a half of the egg as well as the milk with poppy seeds, lemon zest and lemon juice.
• Mix until the dough comes together in a big lump.
• On a flat surface dusted with extra flour, gather the dough into one ball. Divide the ball into two or three depending on how small you want your scones (I divided into two).
• Flatten the dough into round disks (about 3/4 inch (2 cm) thick). Cut into 6 - 8 wedges.
• Add a tiny amount of water to the remaining egg and brush the egg wash on top of the scones.
• Bake for about 15 - 20 minutes.
• Cool on a wire rack. Infuse love and serve (with lemon curd/jam and/or whipped cream if you wish)!