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Gluten Free Lemon Coconut Poppy Seed Bars

2

30 min

Gluten Free Lemon Coconut Poppy Seed Bars


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Time

30 min

Serving

16 persons

Calories

104

Rating

2.00★ (1)

Cuisine

Author: Victoria Buriak
Delicious treat and gluten-free! Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

Ingredients

  • coconut flour: 0.5 cup
  • almond flour: 0.25 cup
  • granulated sugar: 2 Tbsp
  • kosher salt: 0.25 tsp
  • toasted coconut: 0.25 cup (shredded)
  • poppy seeds: 0.25 tsp
  • Zest of 1 lemon:
  • unsalted butter: 2 Tbsp (melted)
  • Mott's® Original Applesauce: 2 Tbsp
  • egg yolk: 1 piece
  • eggs: 4 piece
  • lemon juice: 0.33333 cup
  • Zest of 2 lemons:
  • Mott's® Original or Natural Applesauce: 0.25 cup
  • granulated sugar: 0.5 cup
  • cornstarch: 0.25 cup
  • powdered sugar:
  • poppy seeds:

Metric Conversion

Stages of cooking

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  1. 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.
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  2. 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.
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  3. Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
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  4. Press the crust evenly across the bottom of the prepared baking pan.
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  5. 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.)
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  6. 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.
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  7. Whisk in the sugar and cornstarch.
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  8. Pour the filling over the baked crust and return the pan to the oven.
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  9. Bake for 25-30 minutes more, until the filling is set.
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  10. 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.
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  11. 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.
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  12. Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
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