Gluten Free Lemon Coconut Poppy Seed Bars Food

SARAH'S POST-WORKOUT LEMON POPPY SEED BARS

Steps:

• Whisk together the oat flour, protein powder, poppy seeds and kosher salt. Add the cashew butter, honey, coconut oil and lemon extract. Use your hands to mix it all together. It will be dry at first but will come together. You want the batter to be thick and firm.
• Spray an 8-by-8-inch baking pan with cooking spray. Line with a sheet of parchment paper with ends that extend about 2 inches over two sides of the pan. Press the dough down firmly with your hands into an even layer. Top with the chocolate chips and flaky sea salt and gently press into the dough. Chill in the fridge for 2 hours. Then cut into desired-size bars. Store in the fridge.

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)!

POPPY SEED BARS

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine poppy seed and 2 tbsp milk.
• In a medium mixing bowl, cream together butter, sugar and honey.
• Add eggs and beat well.
• Sift together flour, salt, baking powder and soda.
• Blend into creamed mixture alternately with 2 tbsp milk and vanilla.
• Stir in coconut and poppy seed milk mixture.
• Spread evenly in a greased 13 x 9 x 2 inch pan.
• Bake for 25 to 30 minutes.
• Cool in pan on wire rack.
• Sprinkle top with sifted icing sugar and cut into bars.