Lemon Poppy Seed Protein Bars Gluten Free Recipe 425 Food

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.

POPPY SEED-LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine butter and confectioners' sugar in a bowl; beat with an electric mixer until creamy, 2 to 3 minutes. Add flour, salt, and cardamom; mix until just combined. Stir in poppy seeds until evenly distributed. Press dough evenly into the prepared baking dish with floured hands.
• Bake crust in the preheated oven until edges are just starting to brown, about 18 minutes.
• While the crust is baking, combine sugar, eggs, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until smooth, 1 to 2 minutes. Add flour and stir until just combined.
• As soon as the crust comes out of the oven, pour the filling into it and return to the oven.
• Bake until filling is puffy and lightly browned around the edges, about 30 minutes. Place on a wire rack and cool completely before cutting into 16 squares. Dust lightly with confectioners sugar.

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 LOAF RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C.)
• Using a food processor, grind the rolled oats until they have become a fine powder. Set aside.
• In a large bowl, whisk the eggs until pale and foamy.
• Add the Greek yogurt to the eggs and whisk until the mixture is smooth.
• Add in the honey, lemon juice, and lemon zest and whisk until well combined.
• Sprinkle the oat flour, poppy seeds, baking powder, and salt. Fold the ingredients together until no dry oat flour appears.
• Pour the batter into a greased loaf pan.
• Bake for 30-35 minutes, until a golden-brown crust has started to form and the loaf springs back when touched.
• Let the loaf cool for 15 minute before removing it from the pan.
• Slice and serve.
• Enjoy!