1. Recipes

How to Make Gluten Free Lemon Coconut Poppy Seed Bars - A Step-by-Step Guide

If you're looking for a delicious and refreshing treat that's also gluten-free, then you've come to the right place. These Gluten Free Lemon Coconut Poppy Seed Bars are the perfect balance of citrusy flavors and delicate sweetness, making them a favorite for anyone with a sweet tooth. Plus, with the added bonus of being gluten-free, you can enjoy these bars without any worries or guilt.

The combination of lemon, coconut, and poppy seeds in these bars creates a burst of flavor that wil...

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Ingredients

  • ½ cup coconut flour
  • ¼ cup almond flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • ¼ cup shredded toasted coconut
  • ¼ teaspoon poppy seeds
  • Zest of 1 lemon
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons Mott's® Original Applesauce
  • 1 large egg yolk
  • 4 large eggs
  • ⅓ cup lemon juice
  • Zest of 2 lemons
  • ¼ cup Mott's® Original or Natural Applesauce
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • Powdered sugar
  • Poppy seeds

Information

  • Servings: 16
  • Yield: 16 2-inch squares

  • 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.

    • Nutrition

    104 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 63mg
    • Sodium: 49mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 1g
    • Total Sugars: 9g
    • Protein: 2g
    • Vitamin C: 4mg
    • Calcium: 19mg
    • Iron: 0mg
    • Potassium: 38mg

    Categories

    Gluten free recipes
    Lemon recipes
    Coconut recipes
    Poppy seed recipes
    Bar recipes