gluten free lemon coconut poppy seed bars
Ingredients
- Servings: 16
- crust:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 cup shredded toasted coconut
- 1/4 teaspoon poppy seeds
- zest of 1 lemon
- 2 tablespoons unsalted butter, melted
- 2 tablespoons mott's® original applesauce
- 1 large egg yolk
- filling:
- 4 large eggs
- 1/3 cup lemon juice
- zest of 2 lemons
- 1/4 cup mott's® original or natural applesauce
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- topping:
- powdered sugar
- poppy seeds
Recipe
- 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 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.
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